Name: Spicy Tomatillo Salsa Verde
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 tomatillos, husked and washed (about 2 cups); 3 tablespoons chopped onion; 1 garlic clove; 2 to 3 serrano peppers (or 1 jalapeño pepper); Salt, to taste; 3 cups water; 4 tablespoons chopped cilantro (optional)

I love making this Spicy Tomatillo Salsa Verde whenever I want to add a fresh, tangy, and spicy touch to my favorite Mexican-inspired meals. The combination of tomatillos, serrano peppers, garlic, and onion creates a vibrant green salsa that is full of bold flavor. I enjoy serving it with tacos, enchiladas, grilled meats, or simply alongside crispy tortilla chips for a delicious appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 tomatillos, husked and washed (about 2 cups)

3 tablespoons chopped onion

1 garlic clove

2 to 3 serrano peppers (or 1 jalapeño pepper)

Salt, to taste

3 cups water

4 tablespoons chopped cilantro (optional)

Directions

I bring the water to a boil in a saucepan.

I add the tomatillos and peppers, then simmer them uncovered for 12 to 15 minutes.

Then I drain the vegetables, reserving ¼ cup of the cooking liquid.

I place the tomatillos, peppers, garlic, onion, and cilantro, if using, into a blender.

I blend everything until smooth, adding a little reserved cooking liquid if I prefer a thinner consistency.

Next I transfer the salsa to a serving bowl and season it with salt to taste.

I serve it immediately or refrigerate it until I am ready to enjoy it.

Servings and Timing

Servings: 16 servings

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Calories: Approximately 5 kcal per serving

Variations

I sometimes replace the serrano peppers with jalapeños for a milder salsa. When I want extra heat, I leave some of the pepper seeds intact. I also enjoy roasting the tomatillos, peppers, garlic, and onion before blending for a smoky flavor. If I prefer a brighter finish, I add a squeeze of fresh lime juice. For a smoother texture, I simply blend the salsa a little longer.

Storage/Reheating

I store the salsa in an airtight container in the refrigerator for up to 5 days. I find that the flavor becomes even better after a few hours of chilling. If I want to keep it longer, I freeze it in freezer-safe containers for up to 3 months and thaw it overnight in the refrigerator before serving. Since this is a fresh salsa, I usually serve it cold or at room temperature rather than reheating it.

FAQs

Can I use canned tomatillos instead of fresh?

I can use canned tomatillos if fresh ones are unavailable, although I find that fresh tomatillos provide the brightest and most authentic flavor.

How spicy is this salsa?

I find the salsa moderately spicy with serrano peppers. If I want less heat, I use one jalapeño or reduce the number of peppers.

Do I have to add cilantro?

No. I sometimes leave it out when I want a more traditional tangy flavor or if I simply do not enjoy cilantro.

Why is my salsa too thick?

If my salsa is thicker than I like, I gradually blend in a little of the reserved cooking liquid until I reach my preferred consistency.

What can I serve with salsa verde?

I enjoy serving it with tacos, burritos, enchiladas, grilled chicken, grilled steak, roasted vegetables, eggs, nachos, or tortilla chips.

Conclusion

I enjoy making this Spicy Tomatillo Salsa Verde because it delivers fresh, bold, and authentic Mexican flavors with very little effort. It is incredibly versatile, comes together in just 20 minutes, and pairs well with everything from tacos to grilled meats. I always like keeping a batch in the refrigerator because it is an easy way to add a burst of vibrant flavor to almost any meal.

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