This Homemade Salsa Verde is a classic Mexican green salsa made with roasted tomatillos, fresh jalapeños, garlic, onion, and cilantro. It’s bright, tangy, slightly spicy, and the perfect topping for tacos, enchiladas, burritos, grilled meats, and more.

Ingredients

1½ lbs (700 g) fresh tomatillos, husks removed and rinsed
2–3 fresh jalapeños (or serrano peppers for more heat)
½ medium white onion, chopped
3 cloves garlic, peeled
½ cup fresh cilantro leaves
Juice of 1 lime
1 tsp salt (or to taste)
¼ tsp ground cumin (optional)
¼ cup water, if needed for blending

Instructions

1. Roast the Ingredients

Preheat oven broiler or heat a cast-iron skillet over medium-high heat.
Place tomatillos, jalapeños, onion, and garlic on a baking sheet.
Roast under the broiler for 5–8 minutes, turning once, until lightly charred.
Let cool for a few minutes.

2. Blend the Salsa

Add roasted tomatillos, jalapeños, onion, garlic, cilantro, lime juice, salt, and cumin to a blender.
Blend until smooth but still slightly textured.
Add a little water if you prefer a thinner salsa.
Taste and adjust salt or lime juice as needed.

3. Rest & Serve

Transfer salsa to a bowl or jar.
Let it rest for 15–30 minutes so the flavors can blend.
Serve chilled or at room temperature.

Serving Suggestions

Enjoy your Homemade Salsa Verde with:

Tacos al pastor
Carne asada
Chicken enchiladas
Wet burritos
Tamales
Quesadillas
Breakfast burritos
Tortilla chips
Grilled chicken or steak

Tips for the Best Salsa Verde

Use fresh tomatillos for the brightest flavor.
Roasting creates a deeper smoky taste.
Use serrano peppers for a more traditional spicy salsa.
Add avocado for a creamy avocado salsa verde.
For a restaurant-style texture, blend longer and strain the salsa.
The flavor gets better after sitting overnight.

Storage

Refrigerator: Store in an airtight jar for up to 7 days.
Freezer: Freeze for up to 3 months.
Stir well after thawing before serving.

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