Truly Mexican Salsa Verde 🌶️
i.e. it’s my mother’s recipe after all
As tomatillos become easier to find and Mexican flavors grow in popularity, many versions of salsa verde appear online. Some are closer to the traditional taste than others. This one is my mother’s—and her mother’s before her—so it’s our family take on a classic Mexican salsa verde.
How raw
Salsa verde can be prepared at many levels of “rawness.” Some recipes call for a completely raw, chunky salsa ideal for fresh, uncooked dishes. Others use fully cooked ingredients pureed smooth for sauces like enchilada or chilaquiles. Our preferred version sits in the middle: the tomatillos and part of the onion are briefly cooked, then combined with raw onion for brightness. You can make this recipe completely raw or fully cooked if you prefer—just adjust the cooking time accordingly.
How spicy? 🌶️
Heat is always part of the conversation when it comes to salsa verde. In Mexico, people often prefer a salsa that complements the dish without overwhelming it, since salsa is usually added generously to a plate. Because chiles vary in heat and you often don’t know the full strength until they’re pureed, we recommend seeding your chiles and adding them gradually. Start with less—you can always increase the heat after tasting.
The Texture
Traditionally, salsa verde is made in a molcajete (mortar and pestle), which gives it a distinct, slightly chunky texture. A blender or food processor works fine too—just pulse carefully. Aim to break down the ingredients without over-processing; the salsa should be slightly chunky, not completely smooth. Texture is a big part of what makes a salsa verde satisfying.
This salsa is versatile and bright—perfect for drizzling over tacos, serving with quesadillas, or spooning onto grilled proteins and vegetables. Start with quesadillas if you’re unsure; they make a great partner for this tangy, herby green sauce.
Mexican Salsa Verde
Ingredients
- 330 g green tomatillo (tomate verde)
- 1-3 green chiles halved and seeded
- 1 clove garlic
- 15 g fresh cilantro leaves & stalks
- 180 g white onion cut into three parts
Instructions
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Place the tomatillos, whole garlic clove, one third of the onion, and the halved, seeded chiles in a medium saucepan. Add just enough water to cover the ingredients and bring to a boil over medium-high heat. Reduce to a simmer and cook 6–7 minutes, until the tomatillos soften but still hold their shape.
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Drain the cooked ingredients and transfer them to a food processor. Add the remaining raw onion, cilantro (leaves and tender stalks), and 1/2 teaspoon of salt to start. Do not add extra water. Pulse a few times until the mixture comes together but remains slightly chunky—avoid over-processing to prevent a foamy, overly smooth salsa.
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Taste and adjust salt or chile level as needed. Serve immediately for the freshest flavor, or store in an airtight container in the refrigerator for up to three days.