Salsa Verde

A bright & sour salsa that’s not just a condiment, but the backbone of many Mexican dishes.

4 servings

Time: 30 mins

By Ethan Chlebowski

Diana Kennedy calls salsa verde the most popular of the Mexican table sauces. It couldn't be easier to make nor more versatile in how it can be used. This is my preferred method for making the salsa, which I featured in an early video of mine.

Ethan Chlebowski

Ethan Chlebowski



  • Salsa components

    • tomatillos
    • serrano peppers
    • garlic
      1 clove
    • white onions
    • cilantro
      a handful
    • salt
      to taste


Step 1: Roast the vegetables

Preheat the oven to 450 F°/232 C°. Add the tomatillos, serranos, onion, and garlic clove to a baking sheet. Place in the preheated oven and until the vegetables are softened in spots.

Step 2: Blend the roasted vegetables

Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some skin adds a smokey flavor to the salsa, however.

  • Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa.

Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).

Step 3: Taste & serve

Taste it and add more salt as needed. Thin out with water if needed.

  • Note: Since tomatillos are acidic it may need more salt than a normal salsa to round out the flavor.


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