Perfect for tacos and amazing on just about anything, this easy Mexican Salsa Verde Taquera is incredibly versatile. Made with just 6 ingredients, including tangy tomatillos, fresh jalapeños, and spicy serranos, it's a deliciously zesty and simple salsa, but one that will take your tacos, eggs, burritos, and more to the next level.
My parents have different variations for salsa verde for dishes like chilaquiles, Shredded Pork in Salsa Verde, and Chicken Enchiladas Suizas. Today's recipe in particular is a simple and easy salsa that is perfect for tacos, but it is so bright, zesty and delicious that it really goes well with so many other dishes.
It's a healthy option too, using fresh, nutritious ingredients, and it's Whole30 compatible.
You can also choose to boil or roast the ingredients, offering two delicious flavor variations. And if you like your salsa a bit more or less spicy, it's easy to customize the heat level to your preference.
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What is Salsa Verde?
Salsa verde literally means green sauce. This spicy sauce is tomatillo based and a staple in Mexican cuisine. It can be used as a cooking sauce for many meats, enchiladas and other dishes as well as a topping for tacos, quesadillas, and so much more.
For other salsa recipes featuring tomatillos, check out Creamy Tomatillo Avocado Salsa and Roasted Tomatillo Salsa with Chile de Arbol or Guacamole Falso.
What are Tomatillos?
Tomatillos look like small, green tomatoes. The name actually translates to "little tomatoes," but they are not tomatoes at all. Tomatillos are fruits related to Cape Gooseberries and members of the nightshade family. They are covered in a papery husk that is removed before cooking. They have a distinctive tart flavor and are very common in many Mexican salsas and sauces. Tomatillos can usually be found in the produce section of your local supermarket.
Ingredients & Substitutions
- Tomatillos: When choosing tomatillos, look for ones that are dark green and firm but not hard. Be sure the husk has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.
- Jalapeño and Serrano Peppers: The combination of both peppers creates a balanced heat and a more complex flavor. For a milder salsa, you can just use jalapeños as they pack less heat than serranos.
- Onion: I prefer white onions but yellow onions can also be used.
- Cilantro: A small amount adds a fresh, bright flavor.
- Salt
See recipe card for quantities.
How to Make Salsa Verde Mexicana
This salsa can either be made by boiling or roasting the ingredients for 2 different flavor profiles. Instructions for both are below.
Salsa with Boiled Ingredients
- Wash Tomatillos: Wash all vegetables and remove husks from tomatillos.
- Cook Vegetables: Simmer chile peppers, onion, and garlic in water and for about 2 minutes. Add tomatillos and simmer for about 5-8 minutes, just until the tomatillos change color. Remove the vegetables from the water. Reserve ¼ cup of the water and let it cool.
- Blend: Using a blender or food processor, blend the cooked ingredients, cilantro, salt and the reserved liquid until smooth.
- Adjust as Needed: Check the consistency and add a bit more water if needed. Taste and add more salt if preferred.
Salsa with Roasted Ingredients
1. Roast the Ingredients: Place husked tomatillos, peppers, onion and garlic on a comal (cast-iron griddle) or heavy-bottom pan over medium heat. Turn the vegetables frequently to ensure they get charred on all sides. Be careful not to burn the onion or garlic.
2. Blend: Place the vegetables in a food processor or blender along with the cilantro, salt, and ¼ cup of water. Blend until smooth. Check the consistency and add a bit more water if needed. Taste and add more salt if preferred.
Recommended for This Recipe
Vitamix Blender
I use this high-powered blender almost every single day. It blends quickly and makes the smoothest salsas.
How to Serve
This salsa is amazing on chicken, beef, pork or shrimp tacos. Here are some other ideas on how to serve it:
- Eggs: Papas con Huevo or Huevos con Tortilla
- Grilled or Roasted Meats: Chuck Roast Carne Asada or Pan Seared Cilantro Lime Chicken
- Tacos: Tacos de Papa, Slow Cooker Crispy Chicken Tacos or Skillet Chicken Fajitas
- Tostadas: Tostadas de Frijoles or Avocado Tostadas
Storing
Refrigerate any leftover salsa in an air-tight container for 3-4 days. The salsa will thicken when stored so just be sure to mix with a spoon before serving or even dilute with a little water.
Tips and Variations
- Simmer Salsa: For a slight variation in flavor or if you prefer a warm salsa, heat a tablespoon of olive oil in a medium saucepan. Add the salsa to the pan and let it simmer until the foam is a very light golden color.
- Simmering the salsa will also keep it from thickening as much when stored in the refrigerator.
- For a spicier salsa, use an additional 3-4 serrano peppers.
- For a mild salsa, only use one jalapeño and leave the serrano out.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for other recipes like this? Try these:
Recipe
Salsa Verde Taquera
Equipment
- Blender or food processor
- Small pot
- Comal (if roasting)
Ingredients
- 4 large tomatillos (husked and washed, see notes)
- 1 jalapeño
- 1 serrano (see notes)
- ¼ white onion
- 1 large garlic clove
- ¼ cup cilantro (washed)
- ¼ teaspoon salt
Instructions
- Boil 4 cups of water in a medium saucepan.
- Place the serrano pepper, jalapeño pepper, onion, and the garlic clove in the boiling water. Boil for about 2 minutes and then add the tomatillos (husked and washed).
- After about 8-10 minutes, use a fork to check that the vegetables are soft. If so, remove the vegetables from the water. Reserve ¼-1/2 cup of the water and let it cool.
- Place the vegetables in a food processor or blender along with the cilantro and salt.
- Add ¼ cup of the reserved cooking liquid and blend together until smooth. Check consistency and add ¼ cup more liquid if preferred.
- Taste and adjust the salt if needed.
- Refrigerate any leftover salsa for 3-4 days.
Notes
- You may use two jalapeños or two serranos instead of one of each if you prefer. Please note that serranos do tend to be spicier than jalapeños.
- The salsa can heated for a slight variation in taste or if you prefer warm salsa. Just heat a tablespoon of olive oil in a medium saucepan. Add the salsa to the pan and let it simmer until the foam is a light golden color.
- For another variation, roast the vegetables instead of boiling them. Just be careful not to burn the onion or garlic. See blog post for details on the roasting method.
Video
Nutrition
Originally published April 28, 2019. Updated post and photos November 2022 and April 2025.
Nancy
I made this for tacos like you suggested. It was perfect and now I want to put it on everything!
Gemma
I am so glad you liked it! Thank you!
Chris
Thanks, I'll be sure to try this out.
Gemma
Hi Chris, that's great! I hope you like it.
Jeff
Has anyone ever made it with a habanero?
Gemma
Hi Jeff, I haven't heard of anyone using habanero, but I'm sure if you add one with the serranos it would be so spicy and delicious!
Edith
Super easy and delicious! I added an additional Serrano (I like spicy 🔥).
everydaylatina
Hi Edith, so glad you liked it. Lately, I've been adding an extra serrano too because the jalapeños we've been buying are not spicy. I definitely think salsa needs a nice kick to it.
Crystal // Dreams, etc.
This looks really good and I've been craving tacos so... it might be happening soon!
everydaylatina
So good on tacos! Hope you like it.
Patricia @ Grab a Plate
Hand me a spoon because that's what I'd like to use to eat this yummy salsa! 😀
This is one of my favorite things, and your recipe sounds amazing! Happy blogiversary!
everydaylatina
Thank you so much! A nice and simple salsa verde is always good.
Alexandra
What a delicious sauce - I had tacos last night, but they would have been elevated for sure with this wonderful addition!
everydaylatina
Thank you! This salsa is definitely great on tacos.
Brittany Limberakis
Wow that is so simple! I love salsa verde and tacos are my go to all summer long!
everydaylatina
Yes it is so simple and comes out with so much flavor. I agree, tacos and summer are meant to be.