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Salsa Verde

Salsa Verde

Salsa Verde

Salsa Verde is an amazing Mexican condiment that goes well on everything from tacos and quesadillas to roasted pork and fish. It is made with tomatillos, a distant relative to the tomato, and a member of the nightshade family. Tomatillos resemble green tomatoes, and have a thin exterior husk like a gooseberry. This sauce is quite simple to make and can be customized to your personal preferences. 

On a recent trip to Florida, Mary Jo and I ate at an amazing taco truck 3 days in a row…it was that good. On the first day the gentleman asked me if I wanted Mexican salsa or red salsa. I said Mexican, of course. It was truly delicious with a tangy-freshness. He shared with me the ingredients he used and said he always served the limes on the side, so as not to discolor the sauce. I usually make a Pico de Gallo to go with the Mexican dishes I prepare, but this was a game changer for me. I vowed to make it as soon as I got home.

I add onions and garlic to my recipe. Onions are traditionally used and garlic is optional. The tomatillos need to be cooked and there are a few ways to do that. My preference is to cook them under the broiler, browning them slightly, but they can be roasted, grilled, smoked or boiled also. A nice creamy variation can be made with the addition of an avocado to the recipe.

Salsa Verde

Recipe by Michael SalmonCourse: SauceCuisine: MexicanDifficulty: Easy


Prep time




  • 4 medium Tomatillos (200 gm)

  • 1/2 medium red onion

  • 2 large cloves garlic

  • 1 large Jalapeño pepper (65 gm)

  • 1/2 bunch fresh cilantro, washed

  • 1/4 to 1/2 teaspoon Kosher salt

  • 1/2 lime


  • Preheat the broiler with the shelf about 6” from the heat element.
  • Peel and wash the tomatillos. Slice them in half and place them on a foil-lined baking sheet.
  • Slice the red onion and peel the garlic cloves. Place on the sheet with the tomatillos.
  • Set the tray in the broiler for 5 minutes. You are looking for a little browning on the tomatillos.
  • Remove the stem and coarsely chop the jalapeño. Coarsely chop the cilantro, with the stems, and add to the blender with the jalapeño.
  • When the tomatillos have some color, remove them from the broiler and transfer to the blender along with the garlic and red onions. Blend until smooth.
  • Season with salt to taste. Cool before serving. Add the lime juice just before service to maintain the nice bright green color.


  1. Michelle Smith

    This looks amazing! Natalie LOVES spicy Mexican food, so I must make this for her.

  2. Pingback: Pulled Pork Tacos – Chef Michael Salmon

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