Recently, Paul and I discovered an outstanding Mexican restaurant. After one visit, it became our go-to spot. I ordered a pork quesadilla topped with a generous serving of tomatillo salsa, and the salsa was remarkable. Inspired, I decided to recreate a similar salsa verde at home.
This salsa verde has a bright, tangy profile—think green apple brightness with a lively, gentle heat and a hint of cilantro. Many jarred salsa verdes are cooked, which softens the fresh flavors. The salsa I had at the restaurant tasted raw and vibrant, so I made a fresh, uncooked version at home and was very pleased with the result. It closely matched the restaurant’s flavor and retained a crisp, lively character.
You should try making this salsa verde. It’s far superior to most store-bought jars and comes together quickly. Serve it with tortilla chips or alongside tacos—grab a bag of chips and dig in!
Salsa Verde
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Author: Emily Koch
Prep Time: 10 mins
Total Time: 10 mins
Yield: 4 1x
Category: Snack
Cuisine: Mexican
Description
This raw salsa verde is quick to prepare and far better than jarred varieties. Serve it with tortilla chips, spoon it onto tacos, or use it as a bright accompaniment to grilled meats and vegetables.
Ingredients
Units
Scale
- 4–5 tomatillos, peeled, rinsed, and roughly chopped
- 1 1/2 serrano peppers, stemmed and cut in half (adjust to taste)
- 1 cup cilantro
- 2 cloves garlic
- Salt to taste
- 1/2 teaspoon ground cumin
- Juice of half a lime
Instructions
- Place the tomatillos, serrano peppers, cilantro, garlic, cumin, lime juice, and salt into a food processor. Pulse until the mixture is mostly smooth but still has a little texture—avoid over-processing if you want a fresh, slightly chunky salsa. Taste and adjust salt and lime as needed. Serve immediately with tortilla chips or refrigerate in an airtight container for up to two weeks.
- If you prefer a thicker salsa, let it sit in a fine mesh strainer for a few minutes to remove excess liquid or mash slightly by hand after processing to reach your desired consistency.
Notes
The salsa can be runny depending on the juiciness of the tomatillos; strain a bit of liquid if you want a thicker texture. Adjust the number of serranos to control the heat level.