How to Make Salsa Verde de Tomatillo (Mexican Green Salsa)
Salsa de tomatillo is a classic among Mexican sauces to master. It requires minimal ingredients, is easy to prepare, and packs a flavorful punch! The best part is that you can adjust the spice level and easily make it in large batches.
This is one of those salsas Mexicanas that you should always have in the fridge. It pairs well with tacos, tostadas, taquitos and totopos and just about every single Mexican breakfast I can imagine! The origins of this particular salsa verde de tomatillo dates back to over 50 years ago when my mom first tasted it at her tía Luisa’s house in Mexico City. Now, it’s become one of our favorite salsas – especially when we make chicken taquitos and enchiladas verdes.
If you’re a home gardener and grow your own tomatillos, be sure to check out my post When to Harvest Tomatillos.
INGREDIENTS
The ingredients to make this salsa verde de tomatillo are pretty straightforward: tomatillos (these look like small green tomatoes in a husk), garlic, onion, jalapeño or serrano peppers, and salt.
STEP-BY-STEP INSTRUCTIONS
You can make this salsa de tomatillo a staple in your own kitchen with this easy three-step recipe.
Boil and blend ingredients
- Boil the tomatillos, tomato, garlic, onion, and chiles until the tomatillos change color and are tender, about 8–10 minutes. Do not overcook.
- Remove the ingredients from the water, reserving some of the chile broth. Blend on lowest setting with salt until smooth, about 60 seconds.
- Add the reserved broth a little at a time, blending until the salsa is smooth and pourable but not runny.
Serve and enjoy
- Serve immediately or refrigerate until ready to use. Enjoy on tacos, eggs, grilled meats, or straight from the spoon.
I like to serve this salsa verde with fresh tortilla chips as an appetizer. My sisters love it over eggs for a protein-packed breakfast. We have also transformed it into a sauce for enchiladas or chilaquiles.
LOOKING FOR MORE SALSA RECIPES?
Here are a few of my absolute favorites:
- Salsa de Molcajete (Stone Ground Mexican Salsa)
- Salsa Bandera (Fresh Pico de Gallo)
- Salsa Amarilla (Yellow Cherry Tomato Salsa Recipe)
- Chile Japones: Spicy History + Salsa Recipe
- Tangy Tomatillo Salsa with Chile de Arbol and Vinegar
- Chiles Toreados (Mexican Blistered Peppers)
- Guacamole Salsa (Guacasalsa)
- Salsa de Mango (Salsa de Mango)
- Chiles Toreados (Mexican Blistered Peppers)
- Marinated Chile Güerito Peppers
BEST Salsa Verde de Tomatillo (Mexican Green Salsa)
Equipment
- Salsa bowl or glass jar with lid
Ingredients
- 5 tomatillos (large)
- ½ onion (white or yellow, but not sweet)
- 2 garlic cloves
- 5 serrano peppers (or jalapeños for less spice)
- 1 teaspoon salt (or to taste)
Instructions
- Boil the tomatillos, garlic, onion, and chiles until the tomatillos change color and are tender, about 8–10 minutes. Do not overcook.
- Remove the ingredients from the water, reserving some of the chile broth. Blend tomatillos, garlic, onion and chiles* on lowest setting with salt until smooth, about 60 seconds. Add the reserved broth a little at a time, blending until the salsa is smooth and pourable but not runny. Taste and adjust for salt, if necessary. * PRO TIP: Start by adding one chili pepper at a time when blending. Taste as you go to ensure that your salsa reaches the spice level you desire. Keep in mind that the salsa gets more mild as it cools in the refrigerator.
- Serve immediately or refrigerate until ready to use. Enjoy on tacos, eggs, grilled meats, or straight from the spoon.
A Note from Lola
Nutrition
This recipe was originally published on March 27, 2014 and updated with step-by-step instructions and images on February 9, 2026.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Photography and styling by Cacey McReavy.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
Made your salsa verde cocida today. Delicious!!
That’s great to hear, Donna! The Fresh Green Salsa with Avocado is really good too. It’s nice and creamy, and the additional diced avocado makes it hearty. https://lolascocina.com/2013/10/18/fresh-green-salsa/
Lola…we need to be able to print your recipes!!
Hi, Diane – I’m currently working on updating all of my recipes so that they’re printable. I have over 10 years of recipes to update, though. You’ll see the some of the newer salsa recipes are printable, like this one: https://lolascocina.com/spicy-golden-salsa/