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Delicious Salsa Verde with tortilla chips
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5 from 4 votes

Salsa Verde (from Grits and Pinecones)

Salsa Verde is a delicious addition many Mexican dishes and is equally amazing on its own. Its bright fresh taste will convince you to never reach for the store-bought salsa again. This amazing Salsa Verde is from Grits and Pinecones' Salsa Verde Chicken Enchilada post. It's just in time for Cinco de Mayo!
Prep Time15 mins
Cook Time15 mins
Cooling time for vegetables15 mins
Total Time30 mins
Course: Appetizer, Cinco de Mayo
Cuisine: Cinco de Mayo, Mexican
Servings: 8 servings
Calories: 52kcal
Author: Chula King


  • 2 pounds tomatillos, husk removed, rinsed well and quartered (See Tips 1 and 2)
  • 3 jalapeño peppers, cut in half; membrane and seeds removed (See Tip 3)
  • 1 large onion, peeled and quartered
  • 6 cloves garlic, peeled
  • 1 Tablespoon ground cumin
  • 2 teaspoons Kosher salt
  • 1 teaspoon granulated sugar - optional (See Tip 4)
  • ½ cup fresh cilantro chopped (See Tip 5)
  • 2 Tablespoons fresh lime juice, about 1 lime


  • Preheat oven to 400° F. Line a large baking sheet with non-stick aluminum foil; set aside.
  • Place quartered tomatillos, jalapeños that have been cut in half with membrane and seeds removed, quartered onion and peeled garlic on prepared baking sheet.
  • Roast vegetables for 15 minutes. Remove from oven and allow to cool for about 15 minutes.
  • When the vegetables have cooled, add them to a food processor fitted with a steel blade along with cumin, salt, sugar, cilantro and the lime juice. Pulse process about 10-15 times, or until the salsa is well combined but still slightly chunky. (See Tip 6)
  • Transfer to covered container and refrigerate. 
  • Serve with tortilla chips or use in your favorite Mexican recipe. Yield: About 3 cups.


  1. The sticky residue on the tomatillo is a chemical compound that protects the fruit from insects. Before using the tomatillo, rinse well to remove the residue.
  2. The greener the tomatillo, the more tart it is. Avoid tomatillos that have turned yellow because they will be past their prime.
  3. The major part of the heat of jalapeños comes from their membrane and seeds. If you want a really hot Salsa Verde, include some of the membrane and/or seeds. 
  4. Because of the tartness of the tomatillos, the Salsa Verde will likely be tart. You can cut down on the tartness by adding a small amount of sugar. I like to add a teaspoon. However, taste the salsa and decide whether you feel that the tartness needs to be cut down a bit.
  5. Cilantro is one of those things that people either love or hate. If you're in the camp that hates cilantro, then use Italian parsley in place of it.
  6. If your Salsa Verde is more liquidy that you would like, you can strain off some of the liquid by transferring it to a wire mesh strainer. 


Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 585mg | Potassium: 364mg | Fiber: 2g | Sugar: 5g | Vitamin A: 265IU | Vitamin C: 22.6mg | Calcium: 22mg | Iron: 1.3mg