Green Salsa (Salsa Verde)

Salsa Verde is such a delicious addition to so many dishes. It’s a flavorful staple in Mexican cuisine and can be eaten fresh on the side with some tortilla chips, on some chicken enchiladas,…etc., or as an addition to other dishes that need a little extra #FLAVOR!

For this recipe I used serrano chiles but you can also use jalapenos. Jalapenos are bit lower on the heat scale but really not a very big difference (at least in my opinion). 

This batch didn’t last me very long. I actually used about half of it to make some Chilaquiles which I will share in a separate post.  The other half of this had my fiance and I licking the bowl (wishing I made more)! LOL 



Green Salsa (Salsa Verde)



Serves 8-12 people 

Gluten-Free / Dairy-Free / Paleo / Vegan 

Author: Cynthia of




  • 1 lb tomatillos
  • 1 medium white onion
  • 3 serrano chiles (you can also use jalapenos)
  • 5 cloves of garlic
  • salt to taste
  • 2 tbsp olive oil



  1. Remove the shell from the tomatillos and rinse them to remove the sticky residue. 
  2. Cut the onion into large chunks (quarters).
  3. Add all ingredients (except the salt) to a large pot and add enough water to cover everything.
  4. Bring to a boil; then simmer for approx. 10 minutes.
  5. Pour the boiled ingredients into a blender and blend until smooth (use less of the water for a thicker consistency).
  6. Heat the olive oil.
  7. Add the blended salsa back into the pot with the oil.
  8. Simmer the salsa for approx. 15-20 minutes.
  9. Add the salt.
  10. ENJOY! 🙂 


Optional: you can add some fresh cilantro to this recipe (which I didn’t do this time around only because I didn’t have any. Normally I do add some cilantro to my salsa; but you dont HAVE to. 🙂 It still tastes BOMB!



Have you made your own green salsa before? Would love to hear your feedback!





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