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Home » Recipes » Recipes » Mexican Food » Authentic Mexican Salsa Verde

Mexican Food Recipes Snacks

Authentic Mexican Salsa Verde

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This authentic Mexican salsa verde recipe is better than anything that you will find in your favorite Mexican restaurant, and it goes well with everything!

Para Ver Esta Receta de Salsa Verde en Español, Haz Click Aquí.

This authentic Mexican salsa verde recipe is better than anything that you will find in your favorite Mexican restaurant, and it goes will with everything! 

This Salsa Verde is as authentic as it gets! The best part? You can make it in less than 20 minutes and it goes great with anything.

I’m sure you have experienced going to a Mexican restaurant, and the first thing they do is bring out chips and salsa. Am I right? Well now, you can skip the restaurant and make this delicious authentic salsa verde from the comfort of your home, and spoiler alert – it will be even better than what you would get at the restaurant!

This authentic Mexican salsa verde will always add something special to your recipes. It goes great with so many recipes, including the following:

  • Barbacoa Tacos
  • Chorizo and Potato Tacos
  • Huevos Rancheros
  • Tacos al Pastor
  • Pork Carnitas Tacos

 Without a doubt, this is a salsa that, once you’ve tried it, you won’t want to live without it. It is also delicious with some homemade tortilla chips. 

In Mexico, you will literally see different types of salsas with every meal. Also, the typical Mexican home will always have tortillas and salsas on the table to accompany every meal.

Salsa verde can be prepared in many different ways. It can be made with roasted or raw tomatoes, and it can be combined with many different types of herbs. It can also be very thin or a little bit thicker. Whatever method of preparation you choose, tomatillos – or green tomatoes – are the star. 

This authentic Mexican salsa verde recipe is better than anything that you will find in your favorite Mexican restaurant, and it goes will with everything! 

This recipe is super simple and consists of only 5 fresh ingredients. The great thing about this recipe, is that how spicy it is is determined by how many jalapenos  you add. Personally, I like this salsa very spicy; However, since I am always cooking for my husband and children as well, I usually have to tone it down a little bit.

Another reason that I love this salsa verde recipe, is because I learned how to make it alongside my sister. She is an excellent cook, and I love that most of the memories I have of growing up with her are somehow related to the kitchen.

This authentic Mexican salsa verde recipe is better than anything that you will find in your favorite Mexican restaurant, and it goes will with everything! 

I always loved how she made salsa verde, but I had never really asked her directly for the recipe. Then, a few months before I got married, and knowing that we probably wouldn’t see each other for awhile, she called me into the kitchen and told me that it was time to teach me how to make her “famous” salsa so that I wouldn’t miss it too much.

Even though it is a very easy recipe to master, I am so grateful for the time that we were able to spend, laughing and cooking together. That is definitely one of the reasons that this is my favorite salsa.

This authentic Mexican salsa verde recipe is better than anything that you will find in your favorite Mexican restaurant, and it goes will with everything! 

I hope that you will enjoy this recipe as much as I do. Let me know if you have any questions in the comments below and I will answer as soon as possible! 

If you love this salsa verde recipe, check out these recipes as well:

  • Salsa Roja
  • Mango and Cucumber Salsa
  • Creamy Avocado Salsa
  • Guacamole

Products used in this recipe

  1. Blender. You will want to have a good quality blender if you are going to make lots of salsa. I personally use this Blendtec, and I love it. There are many other options though, so feel free to shop around.
  2. Knives: Making fresh salsa requires cutting a lot of vegetables. Make sure you have a good knife set, like this one, so that you are never left with a dull knife.
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Authentic Mexican Salsa Verde

This is the most delicious salsa verde recipe ever and it is easy to make. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Keyword: authentic salsa, mexican, salsa verde
Servings: 4 people
Calories: 18kcal
Author: Charbel Barker

Ingredients

  • 5 Tomatillos
  • 1/4 - 1/2 bunch fresh Cilantro finely chopped
  • 2 Cloves of Garlic
  • 1/4 Onion
  • Jalapenos 1-3 depending on how spicy you want it
  • Salt to taste
  • Olive Oil

Instructions

  • Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
  • After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  • Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
  • If you want a thinner consistency, add a small amount of water.

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Potassium: 123mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 5.9mg | Calcium: 6mg | Iron: 0.3mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!
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Comments

  1. Nilda says

    October 2, 2018 at 12:26 am

    We had a fundraiser at church and for our taco sales I had to make the salsa verde. I followed your recipe but increased for a gallon of salsa and it came out sooo delicious that my salsa was the first one to sell out!! Thankyou so much for posting it!!

    Reply
    • Charbel Barker says

      October 2, 2018 at 1:36 pm

      Thanks for the comment Nilda! I am so glad it turned out well for you.

  2. Desirae Standiford says

    January 17, 2019 at 2:58 pm

    Your salsa rojo was delicious! Even better than the restaurant, & SOOO easy! Muchas gracias amiga! I’ll be making this a lot! Can’t wait till my tomato garden is back in season…could it possible be better?!?! Wow!

    -Dez

    Reply
    • Charbel Barker says

      January 18, 2019 at 9:16 am

      Thanks, Desirae! I’m glad that you enjoyed it 🙂

  3. Pamela says

    February 3, 2019 at 10:15 am

    This looks amazing! I have searched the internet for the perfect recipe for my first time making my favorite salsa, and this is the one I will be making today. Do you recommend cutting the tomatillo up in quarters before sautéing?

    Reply
    • Charbel Barker says

      February 4, 2019 at 8:25 am

      Hi Pamela, I’m sorry for the delayed response! You can definitely cut them up into quarters or halves before sauteing. I usually keep them whole, but I have cut them before and that tends to work. Hope it turned out okay!

  4. Wanda says

    March 2, 2019 at 5:03 am

    Would poblanos be okay?

    Reply
    • Charbel Barker says

      March 4, 2019 at 4:00 pm

      Hi Wanda, I have never tried making this with poblanos. I supposed you could use them, but the taste will be different since poblanos and jalapenos are quite different. If you do try, please let me know how it turns out.

    • Ellie says

      August 27, 2019 at 10:36 am

      I used pablanos last night (my Jalapeno plants aren’t producing this year) and it was WONDERFUL!!!

  5. Rachel says

    June 23, 2019 at 10:52 am

    Very easy to make and very delicious

    Reply
  6. Oscar Garcia says

    July 9, 2019 at 8:59 am

    You should try doing the salsa with an authentic lava stone molcajete. The texture is so much better.

    Reply
  7. Mike Layne says

    August 28, 2019 at 4:27 pm

    I made your Salsa Verde yesterday and it turned out amazing. I doubled the recipe and made a quart. I took the seeds and ribs out of one jalapeno and roasted it with the tomatillos and garlic. The end product was too mild for my taste so I added half a raw jalapeno with seeds and stems and that gave it the right amount of kick. Delicioso! Next up is Salsa Rojo and I have a question. Do you remove seeds and/or ribs or use the whole jalapeno. Thanks for the help, Mike

    Reply
    • Charbel Barker says

      August 29, 2019 at 10:47 am

      Hi Mike, I am glad that you enjoyed it! I usually do not remove the seeds unless I am going for a milder taste (depends on who will be eating). You can try it either way, but clearly with the seeds it will be a bit more spicy. Good luck!

  8. Kevin says

    September 14, 2019 at 12:21 pm

    Muy delicioso. I make it regularly, and it is so well-loved, I’m canning it along with salsa roja and giving it as Christmas gifts this year!

    Reply
    • Niki says

      April 9, 2020 at 7:38 am

      I actually wanted to know about canning this salsa. Do you just process it in boiling water for 10 minutes?

    • Kevin Burns says

      April 9, 2020 at 10:35 am

      I ended up not canning this recipe because I learned after I posted this comment, having never canned before, that canned foods require a certain minimum acidity to be shelf stable with boiled-water canning. This recipe may be cannable under pressure canning, but I don’t know for sure.

  9. Esther says

    October 4, 2019 at 6:55 am

    I’m going to make this RIGHT now. Seems amazing! 🙂
    Do you know what the storage life for this salsa is?

    Reply
  10. Anonymous says

    November 18, 2019 at 7:54 am

    This was delicious! I added back some raw tomatillos to the sautéed ones in the food processor for that extra bright flavor and color; thank you for sharing this recipe!

    Reply
  11. Meaghan Carter says

    December 14, 2019 at 12:16 am

    I make this ever since your demonstration at a church event I was invited to! Time and time again it gets high remarks!
    Merry Christmas!

    Reply
  12. Alycia Molina says

    March 31, 2020 at 2:34 pm

    Hi, what kind of onion do you use?

    Reply
    • Charbel Barker says

      March 31, 2020 at 4:29 pm

      Hi Alycia, I usually use a white onion. Let me know if you have any other questions. Thanks!
      Charbel

  13. erica says

    April 25, 2020 at 1:04 am

    Hello, I have looked at some recipes and some people boil the ingredients in water and then blend and fry the salsa. What is the difference in taste doing it your way compared to the other way?

    Reply
  14. Jeremy says

    May 25, 2020 at 4:51 pm

    Hi, the only tomatillo’s we have access to here in Australia is imported jar version. Is it worth buying these to make this with or better to use green tomatoes?

    Reply
  15. Sarah says

    June 2, 2020 at 4:39 pm

    I’ve made this recipe twice now and it is a winner! The first time I blended it smooth and my picky 17-year old pretty much took care of the whole thing herself. My husband suggested a little bit chunkier texture, so I didn’t blend as long this time and it is still delicious. My daughter just took some as a snack. Great way to get her to eat her vegetables! Thank you for the yummy, easy recipe.

    Reply
  16. Tiffany S says

    August 27, 2020 at 2:41 pm

    What is the suggested use by time on this? Also can you can it for later use?

    Reply
  17. Ev says

    January 29, 2021 at 7:22 pm

    Totally delicious, straightforward, inexpensive, and did I say delicious? I have wasted so much money on crummy jarred salsa verde, thank you 100 times for this recipe! Has made a huge difference in my cooking (and my snacking)!

    Reply
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