Picture of How to make salsa verde
If you've ever been to Mexico, you've surely stumbled upon a kind of salsa called "Salsa Verde" (or "Green Salsa" in English). Mexicans eat it with almost everything: tacos, quesadillas (tortillas with cheese), tortillas, snacks, chips, etc. It's most likely the most popular salsa around here. Some families even have to make a large batch just to have enough for the week.

Whether you're a chef, or just curious, this is a recipe I really recommend. It's easy and quick, so just try it and you will never want to buy that brownish-looking bottled or canned salsa again. My mother and I have made it thousands of times, so it's completely foolproof. :) Don't be shy and enjoy.

Step 1: Ingredients.

Few ingredients are needed, and most of them are fairly easy to acquire. I'll describe them and provide the needed amounts for each one. This should be enough for 1 liter or around 1 quart of salsa; make the proper conversions if you need any other quantity.

Tomatillo (750 grams or 1.6 lb)
Also called tomato or green tomato (tomate verde in Spanish). This is the main ingredient as it's the body and color of the salsa. They are bright green tomatoes covered in a paper-like dull husk. They are really easy to get in Mexico and Latin America, and I've heard that you can also get them in the United States (I'm sorry but I don't know about anywhere else :(). See the first picture if you don't know them.

Serrano pepper (10 to 30 peppers, up to you)
Serrano peppers (or chile serrano in Spanish) are the original peppers used in salsa verde (see note below). They're a tiny pepper, only 1" or 3" long (50-75mm). They're 2 or 3 times hotter than the popular jalapenos, so 10 peppers should do a soft salsa, while 30 peppers will do a spicy one... but don't be afraid to experiment, in fact I advise you to. I'm using around 25 peppers, which is what I discovered that I like the most.

Serranos come in many colors, but use green anytime you can in order to keep the salsa verde, well... verde.

Note: I've read some recipes that use jalapenos instead of serranos. Honestly I've never seen anyone (nor friends or restaurants) using jalapenos in salsa verde so I don't know where that came from. I would much rather use serranos, but if you can't find them... I guess that jalapenos could make a good replacement.

Coriander (a bunch or handful)
You will need a good bunch of coriander, also known as cilantro or chinese parsley. Coriander is a green leafy herb, with a distinctive strong smell and taste. I like to use a complete bunch since I really enjoy the herbal taste given by coriander, but some people use barely a few spoons. I recommend the whole bunch, but again, don't be afraid to experiment.

Onion (half an onion)
Use about half a big onion. Everybody knows onions, right?

Garlic (two large cloves)
It gives salsa a really good taste, and it's not even noticeable. If you don't like it too much, well leave one out.

Salt (half a teaspoon)
Add salt to taste. I think that it's about a teaspoon but the fact is that I never measure it. Just taste it and add salt accordingly.

You will need to add some water for consistency. Half a cup may do, but you will have to add less if the tomatillos are too watery.
ChickenJo9 months ago

looks good. I used to get a 42 oz. thing of green salsa every week and eat it all bur rhen they stopped selling and now I can have it again :).

This is great!! I love green salsa and yes tortilla and salsa are my favorite too. But of course you have to put cheese on the tortilla and make a quesadilla, then add the salsa.

Hey here's a question if your up for some trivia? Is a tomatillo a tomato or another class of fruit or vegetable?

Let me know your answer if you would.

Again great Instructable. The images of the prepared salsa wow..and as they say in Mexico after they serve you your dinner Buen provecho!! :)

neo716652 years ago
I make and eat about half a gallon of this a week. I've tried just about every pepper in it but Americans like to butcher everything. Different peppers do change the taste but I haven't met a batch yet I didn't like.
emill383 years ago
I planted tomatillos for the first time this year and am looking forward to making this salsa verde. I expect to have quite a lot. Does this recipe freeze well or how would it hold up if I put it up in jars and processed them in a water bath?

cookinkate4 years ago
This recipe is beautiful! SO delish! Try it out with black beans. Its like they were made for each other! I've come up with a great and easy recipe for salsa verde.

To solve the jalapeño mistery, we do use either serrano or jalapeño to make salsa verde, they have a different taste, we just switch it according what we want for the moment :) and yes, there is ALWAYS home made salsa on mexican's fridges
tio_cosa5 years ago
Que rica la salsa verde, se antoja con unas enfrijoladas... pero con un poco menos de ajo
I loooooove making salsa verde. I've always made it by boiling the ingredients (it's easier and damned tasty still)... i'll have to try roasting at some point. I use the same ingredients, however I also use fresh oregano and ground cumin to season, along with vinegar added after they are boiled. Great instructable- you're giving away our secrets and we won't look as good when we make it! : )
Choko-Ale (author)  a grain of alt.6 years ago
I know I put many secrets there, but I've learned so much from this site, so I felt like giving something back :) I'll have to try the oregano and cumin one day! Thank you for that tip.
Dudemullet6 years ago
As an alternative, you can skip this step altogether and have a "fresh" salsa just put the exact same ingredients in the blender. Also, with the fresh variation (I doubt it tastes the same with the cooked/roasted kind) I like to add avocado after everythings blended, nice big chunks are recommended :)
ChrysN6 years ago
I haven't tried salsa verde, it sounds really good! Nice instructable.
Choko-Ale (author)  ChrysN6 years ago
Thanks! I hope you will try it :) And thank you for being the first person to comment in my first ever instructable!
It's an honor!