salsa verde or tomatillo salsa

Salsa Verde

Salsa Verde

Recipe Yield

2 cups

Cooking time

25 minutes

Rate this recipe

4.29 from 7 votes


  • 2 pounds green tomatillos husks removed and rinsed
  • 2 cloves garlic
  • 2 serrano or jalapeño chiles or more to taste
  • 1 cup cilantro leaves and upper stems
  • 1/4 cup roughly chopped white onion
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons safflower or corn oil

To Prepare

  • Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
  • Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
  • In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.


37comments inSalsa Verde

  1. Anonymous

    Jan 20

    Me gusta mucho esta salsa, con unos dos aguacates.

    1. Pati Jinich

      Jan 21

      Si! Que rico 😉

  2. Barb

    Jan 08

    Pati, thanks for sharing your recipes we love the! I made the salsa verde last night and it’s so good.😋

    1. Pati Jinich

      Jan 17

      Thanks to you for giving them a chance Barb, delighted that you liked it!

  3. Dan

    Nov 15

    Pati, we saw you make this on TV and just had to try it. Instead of tomatillos only we did half red tomatoes. It was really good. So good we couldn’t stop eating it.

    1. Pati Jinich

      Nov 22

      Yay Dan! So you made what we call a Salsa Campechana, que rico!

  4. Iven

    Jul 21

    I am learning to cook since I retired, and I am a fan of the Mexican cuisine. This recipe is great. I made this twice and the second time I added an Ancho chile to it. It was fantastic also.
    Thank You Pati.

    1. Pati Jinich

      Jul 26

      So glad you liked this recipe Iven and that you gave it your own twist with the Anchos, bravo!

  5. Stephanie

    May 28

    Thank you, Pati, I love this recipe!! Perfect balance of ingredients! All of your recipes, your show, your cookbooks…I am a lifelong fan!!
    One question…is there an easy way to tell how hot one serrano pepper is from the next? I made a salsa one time and added half a serrano, and it tasted too spicy. After it sat for an hour, there was barely any spiciness!

    1. Pati Jinich

      May 28

      Hi Stephanie, glad you like this salsa! Is hard to tell the spiciness in Serranos just by looking at them, but I know once you start slicing them, the smell will be your best friend 😉

  6. Gregorio Castillo

    Nov 15

    Love this recipe, thank you Pati..

    1. Pati Jinich

      Nov 16

      Thank YOU Gregorio.

  7. Cheryl

    Nov 06

    Dear Pati’s I’m having to make Green salsa for 100 people how much tomatillo do I need please help

    1. Pati Jinich

      Nov 19

      Oh it depends how much salsa the 100 people will use…but I would recommend to make at least 5x the recipe. So you would need 10 lbs of tomatillos.

  8. Mars

    Oct 28

    I love this recipe!!’n best ever… I added sautéed pork chunks and simmered 2 hours.AMAZING

    1. Pati Jinich

      Oct 29


  9. Margaret Howard

    Jul 31

    I made this Sasa frist for my family and it was a hit. Then i made it for back yard all cuisine party it was the talk of the party. I did it with jalapeno and I never did which Serrano peppers OMG thanks so much Pati for the recipe.keep them coming.

    1. Pati Jinich

      Aug 01

      I’m happy to hear that it was the talk of the party, Margaret!

  10. Diane Quigley

    Jul 30

    Definitely the Best salsa Verde I’ve tasted. I had to make it with Serrano peppers, since I’m allergic to jalapeños.

    1. Pati Jinich

      Aug 01

      So happy to hear it is the best you’ve tasted, Diane!

  11. Martha Munguia

    Jul 30

    I love green salsa and this recipe is easy and awesome! Thanks Pati!!!

    1. Pati Jinich

      Jul 31

      Thank you, Martha!

  12. Michael Dale

    Jul 18

    Hola Pati!
    The tomatillos always break on me. Is this truly an issue?
    Would not letting reach a boiling point so they don’t actually improve the end result?

    Thank you for your time,
    Michael Dale

    1. Pati Jinich

      Jul 18

      Don’t worry too much if the tomatillos break, Michael…but next time cook them for a little less time.

  13. Janice Chastain

    May 27

    I made this salsa Verde today to go on our carne asada street tacos! It was awesome! So much better than the jarred stuff I usually buy!! Thank you, Pati, for helping me to conquer my fear of daughter’s new Ninja blender! Lol We both enjoy watching your show!! You’re awesome!!

    1. Pati Jinich

      May 28

      I’m so glad you aren’t afraid of the blender anymore, Janice! I hope you are loving your blender as much as I love mine.

  14. Sadie

    Oct 14

    I made this recipe and it was fantastic! Thank you for sharing this recipe

    1. Pati

      Oct 20

      Thank YOU Sadie!

  15. Jennifer Williams.

    Aug 25

    How well does the finished product freeze. Does the tamal casserole freeze well?

  16. Maria Rivera

    Jan 12

    I started making this salsa and follow the direction exactly. It comes out amazing. Before this all my salsas were a fail :(. Especially the green one. I never got the ingredient quantity right. I’m going to try your other salsa recipes!


    1. Pati

      Jan 13

      So excited to hear, Maria!

  17. Ignacio J Ceja

    Aug 07

    In my house, I get made fun of because after I make the salsa verde, I ladle the cooking liquid into a mug, add a dash of salt and pepper, and enjoy. I’m essentially drinking vegetable broth, but the tomatillos give it a mild tartness, and maybe I’m getting a little vitamin C as well. Anyway, I like it, so as long as I make tomatillo salsa, I’ll keep doing it.

    1. Pati

      Aug 10

      HAHA!!! Amazing! Yes, I am often guilty of drinking the sauce before I am even finished!

  18. Isabel

    Jul 24

    This “salsa verde” recipe calls for boiling the tomatillo and chili. Don’t you think that it would have better color and flavor charring them on a comal?

Leave a Reply

Your email address will not be published.