Traditional recipes

Best Salsa Verde Recipes

Best Salsa Verde Recipes

Top Rated Salsa Verde Recipes

This tried and true starter dish can be made with just five ingredients and pairs perfectly with tortilla chips or tacos. Recipe courtesy of Blue Apron

This Slow Cooker Chicken Salsa Verde can be the base for so many great meals. Store it in the freezer and use it whenever a recipe calls for shredded chicken.Recipe courtesy of Perdue

This easy recipe is perfect for tacos and will be a dinner home run. Cooking brisket in the slow cooker with salsa verde makes the meat tender and juicy. Recipe courtesy of Seasonal Cravings.

Tender pork shoulder is the star in The Cheesecake Factory's take on this traditional Mexican breakfast dish.Recipe courtesy of The Cheesecake Factory

This salad from The Cheesecake Factory's SkinnyLicious® menu is chock-full of flavor thanks to crunchy cabbage, sweet corn and hearty black beans.Recipe courtesy of The Cheesecake Factory

Serve citrusy grilled mahi mahi, avocado and Herdez Salsa Verde in warm tortillas for an easy Lenten fish taco. Top with a homemade spicy mayo featuring habanero and red pepper, plus the tangy taste of McCormick Mayonesa.Recipe courtesy of McCormick

Try this unique twist on classic nachos, created by Tasty and served at Madison Square Garden in New York City. Crispy tortilla chips are layered with homemade Chihuahua cheese sauce, salsa verde, and salsa roja. They take a little more time than your usual nachos, but are so worth it!Recipe courtesy of Madison Square Garden

Chicken enchiladas suizas are the combination of white meat chicken, tart salsa verde, creamy sour cream, and melted Monterey Jack cheese. Enchiladas verdes are similar, but don’t use sour cream in the sauce. Make a delicious chicken enchilada recipe tonight for dinner — it comes together in a jiffy.

With high-quality rib-eye steaks, the best is to keep things simple — just sprinkle each side of the steaks with kosher salt and freshly ground black pepper and get cooking. Topping the meat with a bright, fresh sauce like salsa verde just before serving adds color and a great contrasting flavor.Click here for Beef Recipes for Any Night of the Week

A fresh, herb-filled sauce that is perfect drizzled over grilled steak or pork.Adapted from "The Winemaker Cooks," by Christine Hanna.

We all love tacos, but we can grow tired of the typical ground beef version. This recipe uses juicy chicken thighs as the base filling, and they’re topped with homemade charred salsa verde to spice things up. This recipe is perfect for a hassle-free meal that won't break the bank.

This is the perfect dish for those extra-picky friends. It’s lean, gluten-free, and carb-free! The spices are not overwhelming and the salsa verde gives the dish a nice acidic bite!Best Meatball Recipes


Salsa Verde Recipe (Mexican Green Sauce)

This recipe for salsa verde is my version of an authentic Mexican salsa recipe! The main ingredients for a salsa verde are tomatillos and serrano peppers. But, there are many variations and techniques to make a salsa verde. Here's how to make it!

When it comes to salsa verde Mexicana (or Mexican green sauce), there are several types of salsas and different recipes depending on where you are from and family adaptations.

This Mexican green sauce is ideal for tacos, but it has many uses like for making enchiladas verdes, chicken chilaquiles verdes, pork in salsa verde, and chicken tamales in green sauce, just to mention a few.


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This recipe totally rocks! So glad I found the recipe here on Epicurious. I trust this site's recipes to not only be accurate BUT mainly tasty!

Has anyone ever canned this? Iɽ like to make more and preserve it to give away as Christmas presents.

I just finished making this. I have a big basket insert that becomes part of my grill so I used that to grill everything. All veggies came from the farm across the street from my house. I wondered about the chicken broth? But i remembered my ex-mother in law who is Mexican used a chicken bouillon cube for her salsa verde. so I used a tbsp of bone broth concentrate. Yes it is time consuming and messy. But please make it. It is quite possibly the best salsa I have ever had.

This is the best salsa verde I have ever had. I would not change a thing and defiantly will be making more. It would make great Christmas gifts along with a bag of chips. Heaven

I left out the chicken broth and added fresh parsley, cilantro and oregano. It was delicious! Three jalapenos with seeds made it fabulously hot too, despite charring them. It was wonderful over poached eggs and grilled bread with green beans and tomatoes. perfect spring brunch!

In the winter I broil the veggies in the oven. Sometimes I add a green pepper or anaheim or even banana pepper or two. Sometimes I use broth and others I omit it. I usually add a little lime zest/extra juice and chopped cilantro right after I turn off the heat to brighten up the flavor. Always super delish!

Outstanding! Grilling the vegetables really brings out the flavours. This recipe is better than any other I have tasted. I even freeze this to have on hand. If I do this, I might add fresh lime or cilantro to perk it up. But, often it is still great, as is. I even add this to soups, along with a dollop of sour cream. Also, I have run it through the mini food processor with avocado, as a dressing for salads.

This was delicious. I left out the chicken broth because I didn't think it needed it (seemed like a strange addition.) This is not just delicious, it is phenomenal. As jilllion put it, "Make it. You'll be glad you did." My family suffers from allergies to raw garlic and onions so this recipe hit the spot. It's incredibly easy to make with a gas grill, skewers, and a blender. When the veggies cooled down, I just tossed the tomatillos whole into the blender, along with seeded jalapenos, and everything else. How much easier can it get? I did also simmer this down over low heat. Yum, yum, yum. We fought over the "leftovers" (there weren't any to be had!)

I have a few problems with this recipe 1) It is prety thin, I used 2/3 cup chicken broth and let it cook for 20 mins, and I still had to add corn starch. Iɽ reccomend 1/4 cup 2) I used 3 serrano chiles, and it was very hot. maybe because my sauce was thinker, the taste came through more. 3) These instructions say to blend all the vegetables together. I find that blending the roasted garlic, peppers, and tomatillos is best, and just chopping and adding the onions and cilantro. This give it more color contrast and varied flavor 4) Forget using 2 TBSP lime juice. Juice half or all of the lime.

Very good, but time consuming. I would make it the day before if you are in a hurry. I cut the recipe in half and had only bought 1 tomatillo instead of 1 pound and it still tasted great. I cooked on an indoor grill pan and it worked fine.


Common questions for making salsa verde

Can Salsa verde be frozen?

Yes, salsa verde can be frozen if properly stored in an airtight container or in a freezer Ziploc bag will all of the air removed. If you choose to freeze salsa verde, the thawing stage will create a thinner consistency which isn't great for dipping, but perfect for adding to quesadillas, 7 layer dips, or add some avocado to make the salsa verde thicker.

Can salsa verde be made in advance?

Salsa verde, if stored properly can be canned to last for months, can be refrigerated up to 6 days, and can be frozen up to a month. If you're making it for a party, I suggest making it the morning of to give it a few hours for the flavors to infuse together.

When to use salsa verde?

If you're wondering when to use salsa verde, the answer is now! Adding a dollop of salsa verde to scrambled eggs, over Spanish rice, or even dipping celery sticks into it are all great ways to use salsa verde for breakfast, lunch, dinner or even snack time.


How To Make Salsa Verde

The key ingredient in this recipe is the tomatillo. A tomatillo looks like a small, green tomato with a papery husk over top.

Remove the paper husks and rinse/dry your tomatillos before roasting.

You can find it in the produce section of most grocery stores. However, our local grocery store quit stocking them, so I did the next best thing and planted a few tomatillo plants in my garden!

Start off by gathering a pound of tomatillos. This is approximately 12-14 medium-large size fruit.

Remove the paper covering and rinse off the sticky coating on the surface. Then place them on a baking sheet covered in foil.

While the tomatillos and peppers are roasting, gather the remaining ingredients and place them in a food processor.

Now slice a couple of jalapeños or serrano peppers in half and place them on the baking sheet. Bake at 425°F for 15 minutes until the tops of the tomatillos begin to turn brown.

Place The Ingredients In a Food Processor/Blender

While the tomatillos and peppers are roasting, prepare your other salsa verde ingredients by placing them in a food processor or high speed blender.

Once the tomatillos and peppers have been roasted, remove them from the oven and place them in the food processor/blender. However, be sure to not overfill the container.

Once the tomatillos and peppers have been roasted, add them to the food processor, being sure not to fill over half full.

Hot ingredients expand greatly when mixed. Therefore your container should only be half full, so work in batches if necessary.

We use a 12 cup Hamilton Beach Food Processor for this recipe and we can fit the entire batch inside the bowl.

Pulse the ingredients until the desired consistency is reached. Store in the refrigerator for up to 2 weeks or freeze for later use.

Pulse until the salsa verde is the consistency of thin salsa.

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The BEST Tomatillo Salsa Verde Recipe

Description

I can honestly say that this is the BEST and most AMAZING Tomatillo Salsa Verde recipe. Fresh and delicious and yet so easy to make, you will absolutely fall in love with this salsa Verde. Simple healthy ingredients come together to make this salsa that is so good, you will want to eat it right out of the bowl.

Ingredients

  • 12 tomatillos (about 1.5 lbs)
  • 1 cup yellow onion, finely chopped
  • 1 tbsp roasted garlic
  • 2 tbsp olive oil
  • ¼ cup chopped cilantro with stems (or replace with parsley if you don't like cilantro)
  • 1 lime, juiced
  • 2 tbsp apple juice (or liquid allulose for sugar-free and keto)
  • 1 tsp sea salt
  • 1 jalapeno, seeded and deveined
  • 1 roasted poblano, deveined and seeded

Instructions

  1. Grill jalapeno and poblano peppers (or roast them in the oven). Once charred on the outside, place in a dish and cover with plastic wrap. Set aside
  2. In a sauce pan, heat olive oil. Add onions and saute until caramelized. Remove from heat
  3. Palce tomatillos under warm running water and remove husk with a clean dish towel. Place them in a pot and add water until tomatillos are covered
  4. Place on the stove and bring to a boil. Cook tomatillos until tender but not mushy. Using a strainer, remove as much water as possible
  5. Remove poblano and jalapeno skins by rinsing them under water to help remove the skin
  6. Place all ingredients in a food processor and blend until desired consistency.
  7. Store in the fridge for up to 5 days.

Notes

Nutrition

  • Serving Size: 1 serving
  • Calories: 37
  • Sugar: 2.1 g
  • Fat: 2.7 g
  • Carbohydrates: 3.4 g

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The Best Salsa Verde Recipe EVER

I first tasted this salsa verde after buying a “salsa bag” from Berry Patch Farms in Brighton, CO. After I made it and tasted how amazing it was, I ripped the recipe off the bag—only to realize that it didn’t indicate quantities, because you’re just supposed to use what’s in the bag. I had to wait a whole year to buy another bag and weigh and measure the ingredients to complete the recipe.

And it was so worth the wait!

I got this recipe from Berry Patch Farms in Brighton, CO attached to their brilliant "salsa bags" that come with everything you need to make amazing fresh salsa!

  • 1.5 lbs tomatillos, peeled, washed, and quartered
  • 2 small yellow onions, quartered
  • 6–12 cloves garlic, peeled
  • 1 serrano chile, stem removed
  • 1 bunch cilantro
  • 1 tsp salt
  1. Put all ingredients in food processor and pulse until semi-liquid. Keep refrigerated or freeze. (This recipe doesn't can well the flavor changes.)

Using 1 whole serrano chile will make this mild to medium in heat. Adjust to your taste.


Perfect salsa verde

Felicity Cloake’s perfect salsa verde. Photograph: Felicity Cloake/The Guardian

(Makes 1 small jar)

1 small shallot, finely chopped

2 tbsp red wine vinegar

4 anchovies, rinsed if packed in salt

Leaves from about 30g flat-leaf parsley (about 20g leaves)

Leaves from about 30g basil (about 20g leaves)

2 tbsp salted capers, rinsed and roughly chopped

120-150ml extra virgin olive oil

Put the shallot in a small non-metallic bowl with the vinegar and leave to soak for 45 minutes.

After half an hour, mash the anchovies in a pestle and mortar, then gradually add the herbs and capers and pound to a smoothish paste (I prefer to leave it a little chunky, which is why I add the capers last).

Stir in the shallot, with a little of the soaking vinegar, then slowly whisk in the oil until you achieve your desired consistency. Taste and add more of the vinegar if you like, plus seasoning if necessary. Store in an air-tight container in the fridge.

Salsa verde – cheerfully adaptable or infinitely abused by meddling foreigners? Which particular regional variation do you prefer, and what do you serve it with?

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What you’ll need to make salsa verde

The main ingredient in salsa verde is tomatillos, a tart Mexican fruit that resembles small green tomatoes covered by a papery husk. They’re related to tomatoes but have a distinctive tart flavor. (Note that they are not the same as green tomatoes, which are simply unripe tomatoes.)

You can find tomatillos in most grocery stores. Select ones that are bright green, firm but not rock-hard, and bulging from their husks. (And try to get tomatillos that are fairly uniform in size so that they roast evenly.)

Before using tomatillos , remove the papery husk. You’ll notice that they have a sticky substance on the surface — just rinse them under water and it will come right off.


Salsa Verde Recipe

This recipe uses fresh tomatillos, serrano peppers, onion, and garlic, roasted in olive oil, and pureed with cilantro for a smooth finish.

I like to roast everything prior to blending them because it brings out the flavor of the ingredients. If you opt to just blend the ingredients without roasting them first, it can taste bitter.

Start by removing the husks from the tomatillos and wash off the skin. Cut in half and place in a bowl. Add in red onion, serrano peppers, and garlic cloves. Drizzle in 2 tbsp of olive oil, season with salt, and toss well.

Pour the mixture onto a baking sheet and set the oven to broil.

Broil until tomatillos start to soften and brown – about 7 minutes.

Transfer ingredients to a blender, add fresh cilantro, and blend until smooth. Season with more salt and pepper, if desired.


Italian Salsa Verde

Salsa verde (which translates literally to mean "green sauce" in Italian) is a magical condiment that transforms any number of otherwise bland dishes. It adds a wonderful piquant zest to grilled or stewed fish, boiled or grilled meats, vegetable dishes, and boiled or baked potatoes. It can also be served as a dipping sauce with raw vegetables or crusty bread or spooned over hard-boiled egg halves as an appetizer or party finger food.

It is a chilled, no-cook sauce made by finely chopping fresh, flat-leaf parsley (and sometimes other fresh green herbs) and mixing it with garlic, capers, and anchovies.

Note that although salsa verde is called the same thing and means the same thing in Spanish, the salsa verde of Italy has nothing to do with the Mexican salsa verde (made with tomatillos) or the salsa verde of Spain (made with fish stock, fried garlic, and flour). Italian salsa verde is somewhat similar to Argentinian chimichurri, a green sauce often served with grilled meats, but the ingredients and origins are different.

It is the traditional accompaniment for a number of classic Italian dishes including bollito misto alla piemontese (Piedmont-style boiled dinner) and caponata di pesce (fish salad).