salsa verde or tomatillo salsa


Salsa Verde

Salsa Verde

Recipe Yield

2 cups

Cooking time

25 minutes

Rate this recipe

4.75 from 8 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.


89comments inSalsa Verde

  1. Elaine Gauthier

    Feb 08

    Great recipe!!!

    1. Pati Jinich

      Mar 13


  2. Anonymous

    Jan 31

    Why do you have to put oil in the salsa?

    1. Pati Jinich

      Mar 17

      Shocking the salsa in a bit of oil adds another yummy layer of flavor 🙂


    Nov 23


    1. Pati Jinich

      Jan 01

      Awesome, let me know what you think of the result Peter 😉

  4. Terry

    Nov 21

    This is a fantastic sauce for chicken enchilada with fresca cheese on poped under the grill, yum!!!

    1. Pati Jinich

      Jan 01

      Si, awesome idea!

  5. Katrin Threet

    Oct 15

    Looks beautiful and Zi always thought salsa verde was mild, well heat is tasty!

    1. Pati Jinich

      Oct 24

      Glad you liked it!

  6. Pam

    Jul 24

    Classic salsa verde!
    My daughter’s fav.
    For an incredible flavor boost use red jalapeños. I made it this way one year when my jalapeños all turned. Oh My!
    What a difference.
    I brought it to a neighborhood chili cookout and won for best salsa. 🙂

    1. Pati Jinich

      Aug 16

      Yay, great tip Pam, thanks for sharing!

  7. Ben G

    Jul 02

    My 6 year old twin girls are really into cooking and this salsa was perfect for them. Really hands on and super tasty. Thanks so much!!

    1. Pati Jinich

      Jul 18

      So glad to hear you guys liked this recipe and had fun making the salsa. Hugs to all!

  8. Tim Comi

    Jun 25

    Going to try this tonight. Looks really, really good

    1. Pati Jinich

      Jul 08

      How did you like it Tim? 😉

  9. helen

    Jun 17

    🤤 Husband loved this as well as myself. Only made half batch cause I bought some store bought tomatillo salsa and my tongue broke out, wasn’t sure if it would with this and IT DID NOT. So mmmmm good. Planning on making again soon, like today. Oh, and planning to make the Drowned Crispy Taquitos, too. 😄

    1. Pati Jinich

      Jun 22

      Glad you liked my version of this salsa better Helen! Hope you love the Taquitos as much 🙂

  10. Belinda Saenz

    Jun 11

    I love this salsa. I can’t have too much red sauce, tomatoes…great alternative on hot flavor. I follow your recipes closely for flavor success! Yums!

    1. Pati Jinich

      Jun 13

      Thanks so much Belinda, so glad you liked this salsa, un abrazo!

  11. Dan

    May 06

    Hi Pati, I’ve seen that sometimes you roast the tomatillos and other vegetables. But here you boil them. Which is better?

    1. Pati Jinich

      May 13

      It depends on the layers of flavor you want to add, for a smokier, deeper taste roast your tomatillos 😉

      1. Anonymous

        Jul 12

        Try both. Both ways are amazing.

  12. Diana

    Feb 03

    The best sauce ever.been doing it for along time and I love it. My favorite

    1. Pati Jinich

      Feb 03

      Yay, so glad you like it Diana 😉

  13. Laura Esq

    Jan 02

    Great recipe – in mine I also add some fesh lime

    1. Pati Jinich

      Jan 02

      Great idea Laura 🙂

  14. Letty

    Dec 21

    Pati que recetas tan ricas!! Voy hacer la gelatine de leche

    1. Pati Jinich

      Dec 26

      Gracias Letty, que la disfrutes 😉

  15. Marie B Kidd/Taylors, SC

    Dec 15

    I can’t wait to impress my Mexican amigos with these receipes.

    1. Pati Jinich

      Dec 26

      That is very cute of you, have fun!

  16. David

    Dec 05

    Would using red onion be acceptable? Would it change the flovor very much?

    1. Pati Jinich

      Dec 28

      Go for it David and enjoy!

  17. Maria L Garcia

    Sep 12

    I made this salsa today. It was very good but I think I’ll add 2 more jalapeños next time.

    1. Pati Jinich

      Oct 04

      Yes! You’re my kind of “I like my salsa spicy” girl 🙂

  18. Sandy Schmidt

    Jul 05

    Pati, I make a roasted verdi sauce that I use for enchiladas. I have acid reflux disease and can’t have jalapenos and the like, so I use poblano peppers instead. They are usually not too spicy. I also used for the first time ever , tomatillos ,I fell in love with them. Such a homey , tart and citrusy.

    1. Pati Jinich

      Jul 08

      So glad you were able to substitute ingredients according to your taste and needs Sandy, yay 😉

  19. KS

    Jul 02

    Dear Pati,

    Would it be totally wrong to add lime juice to the salsa verde?

    Thanks 🙂

    1. Pati Jinich

      Jul 04

      I don’t think it would be wrong, just maybe taste it before adding it because sometime tomatillos add enough acidity to it. Have fun 😉

  20. Mairi Athanatos

    Jul 01

    Hi from 🇨🇾Cyprus.. what would be the nearest substitute for the tomatillos, as they are not available here… even though I know the taste will differ greatly..
    we also are as passionate here in the Mediterranean as you are in Mexico about flavours aromas tastes,

    1. Pati Jinich

      Jul 03

      Hola Mairi! So happy to read you are interested in this salsa verde; to be absolutely honest with you, tomatillos have no close substitute, they are from the family of the gooseberries so cannot be replaced with green tomatoes. I would suggest that if you really, really want to try them, you go ahead and order them oline, Amazon carries many canned brands and those are very good. Enjoy!

      1. Ann B

        Oct 12

        May I suggest that Cyprus has a climate that can grow tomatillos easily? Order the seeds or (if you’ve got a problem with EU restricting seeds) buy canned tomatillos and see if you can get those seeds to sprout.

        Tomatillos can even withstand a lack of water and will spring back.

  21. Pat

    Jul 01

    Patti you are the best. I love your show and your recipes are yummy.

    1. Pati Jinich

      Jul 03

      Thanks so much Pat 😉

  22. Sienna Pascarella

    Jun 30

    Hola Pati!!!

    Salsa verde is one of my favorite salsas, but every recipe I try to make it at home it always leaves me disappointed. When I saw you had a recipe I just KNEW it was going to be fabulous…everything I have ever made of yours has been fantastic!! I went to the farmer’s market specifically for tomatillos and I’m here to say this salsa verde is every salsa verde dream come true! Bright, citrusy, floral, tart; Absolute heaven!!! I hope it gets to the table…I can’t keep my spoon out of the pot! I am truly such a HUGE fan and I thank you for letting me cook and enjoy these authentic, beautiful and traditional foods for my family and loved ones. Bendiciones Pati!

    1. Pati Jinich

      Jul 04

      Aw Sienna, thanks so much for your review of the Salsa Verde! It makes me so very happy that you finally found a recipe you love, yay! Hugs to you and your family 😉


    Jun 30


    Gracias por compartir tu comida Mexicana con todo el mundo, y puedan saborear nuestra diversidad culinaria, esa fusion del Nativo Mexico y España.
    Espero te ganes el premio, te lo mereces

    1. Pati Jinich

      Jul 04

      Que amable Fernando, gracias por los buenos deseos y tus lindas palabras, un abrazo!

  24. Blanca M Shannon

    Jun 30

    where can I get printed copies of these salsas

    1. Pati Jinich

      Jul 04

      Hola Blanca! Here in the site, below the name of each recipe, on the right side of your screen, there is the printing option; click on it and it will format the recipe for you to print it out. Thanks!

  25. Toni Fox

    Jun 30

    Thank you for sharing all your recipes. I tried a few so far n loved them very much
    You always have the greatest recipes. .

    1. Pati Jinich

      Jul 04

      Thanks so much Toni!

  26. Los Duque

    Apr 02

    Pati! Vivimos en NM y nos encanta todo lo que haces!!! Eres lo máximo!

    1. Pati Jinich

      Apr 04

      Que amables, mil gracias y un abrazo!

  27. Anonymous

    Jan 20

    Me gusta mucho esta salsa, con unos dos aguacates.

    1. Pati Jinich

      Jan 21

      Si! Que rico 😉

  28. 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!

  29. 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!

  30. 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!

  31. 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 😉

  32. Gregorio Castillo

    Nov 15

    Love this recipe, thank you Pati..

    1. Pati Jinich

      Nov 16

      Thank YOU Gregorio.

  33. 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.

  34. 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


  35. 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!

  36. 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!

  37. 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!

  38. 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.

  39. 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.

  40. Sadie

    Oct 14

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

    1. Pati

      Oct 20

      Thank YOU Sadie!

  41. Jennifer Williams.

    Aug 25

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

  42. 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!

  43. 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!

  44. 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?

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