Perfect for tacos and excellent on almost anything, this easy Mexican Salsa Verde Taquera is wonderfully versatile. Made with just six ingredients — tangy tomatillos, fresh jalapeños, spicy serranos, onion, garlic, cilantro and salt — it’s a bright, zesty salsa that elevates tacos, eggs, burritos and more.
My family has several versions of salsa verde for dishes like chilaquiles, shredded pork in salsa verde and chicken enchiladas suizas. This particular recipe is simple and focused—it’s intended for tacos but is versatile enough to pair with many other meals. It uses fresh, nutritious ingredients and is Whole30 compatible.
You can prepare the ingredients by boiling or roasting, each method producing a slightly different flavor. Adjust the number of chiles to control the heat and make the salsa as mild or as spicy as you prefer.
What is Salsa Verde?
Salsa verde literally means “green sauce.” This classic Mexican salsa is based on tomatillos and provides a tangy, herb-forward flavor. Salsa verde can be used as a cooking sauce for meats and enchiladas or served fresh as a topping for tacos, quesadillas, tostadas and more.
What are Tomatillos?
Tomatillos resemble small green tomatoes and are sometimes called “little tomatoes,” but they are a different fruit in the nightshade family. Each tomatillo is wrapped in a papery husk that you remove before cooking. They have a distinct tartness that makes them central to many Mexican salsas. You can find tomatillos in the produce section of most supermarkets.
Ingredients & Substitutions
- Tomatillos: Choose firm, dark-green tomatillos without wrinkles. Keep the papery husk on until you’re ready to rinse and use them.
- Jalapeño and Serrano peppers: Using both creates balanced heat and complexity. For a milder salsa, use only jalapeños; to increase spice, add more serranos.
- Onion: White onion provides a clean, sharp flavor; yellow onion can be substituted if that’s what you have.
- Cilantro: A cupful adds fresh brightness—adjust to taste if you prefer less.
- Garlic and Salt: A single garlic clove and a pinch of salt bring everything together.
See the recipe section below for exact quantities and yields.
How to Make Salsa Verde Mexicana
This salsa can be made two ways: by boiling the vegetables for a bright, clean flavor, or by roasting them for a smokier, charred profile. Both methods are quick and simple. Instructions for each are shown below.
Salsa with Boiled Ingredients
- Prep: Wash all vegetables and remove the husks from the tomatillos.
- Cook: Bring about 4 cups of water to a boil in a medium saucepan. Add the serrano, jalapeño, onion and garlic and simmer for about 2 minutes. Add the tomatillos and simmer another 5–8 minutes, until the tomatillos change color and are tender.
- Reserve Cooking Liquid: Remove the vegetables and reserve 1/4 cup (up to 1/2 cup if needed) of the cooking liquid, allowing it to cool slightly.
- Blend: Place the cooked vegetables, cilantro and salt in a blender or food processor. Add 1/4 cup of the reserved liquid and blend until smooth. Add more reserved liquid a little at a time to reach your desired consistency.
- Finish: Taste and adjust salt as needed. Refrigerate any leftovers in an airtight container for 3–4 days; the salsa may thicken in the fridge—stir in a splash of water before serving if desired.
Salsa with Roasted Ingredients
- Roast: Husk and rinse tomatillos, then place tomatillos, peppers, onion and garlic on a hot comal or heavy skillet over medium heat. Turn frequently so they char evenly. Watch the onion and garlic closely to avoid burning.
- Blend: Transfer the charred vegetables to a blender or food processor with cilantro, salt and about 1/4 cup water. Blend until smooth and adjust consistency and seasoning to taste.
Recommended for This Recipe
High-powered blender
A powerful blender or food processor will puree the salsa quickly and produce a smooth texture. Use what you have on hand, but a high-speed blender yields the creamiest result.
How to Serve
This salsa is excellent on chicken, beef, pork or shrimp tacos and pairs well with many other dishes. Serving ideas include:
- Eggs: Spoon over scrambled or fried eggs for a bright breakfast.
- Grilled or Roasted Meats: Use as a finishing sauce for grilled steak, pork or chicken.
- Tacos: A classic topping for any taco, especially potato, chicken, or slow-cooked fillings.
- Tostadas: Spread on tostadas topped with beans, avocado or roasted vegetables.
Storing
Store leftover salsa in an airtight container in the refrigerator for 3–4 days. The salsa may thicken when chilled; stir it before serving and add a splash of water if you want a looser consistency. For a warm variation, gently simmer a tablespoon of olive oil in a saucepan, add the salsa and cook until the foam turns a light golden color.
Tips and Variations
- Heat level: For more spice, increase the number of serrano peppers. For a milder salsa, use just one jalapeño and omit the serrano.
- Texture: Blend to your preferred texture—smooth for a sauce-like consistency or leave it slightly chunky for a rustic salsa.
- Roasted version: Roasting gives a smoky depth. Char the vegetables evenly and avoid burning the garlic or onion to prevent bitterness.
Related Recipes
If you enjoy this salsa verde, try other fresh salsas and sauces that highlight seasonal produce and chiles.
Recipe
Salsa Verde Taquera
By: Gemma Aguayo-Murphy
Perfect for tacos and excellent on nearly anything, this salsa verde is bright, tangy and simple. It takes only a few minutes to prepare and uses fresh ingredients for a flavorful green salsa.
Recipe Details
Prep Time: 5 mins • Cook Time: 10 mins • Total Time: 15 mins • Servings: 8 • Calories: 16 kcal per serving
Equipment
- Blender or food processor
- Small pot or saucepan
- Comal or heavy skillet (if roasting)
Ingredients
- 4 large tomatillos, husked and washed
- 1 jalapeño
- 1 serrano (adjust to taste)
- 1/4 white onion
- 1 large garlic clove
- 1/4 cup cilantro, washed
- 1/4 teaspoon salt, or to taste
- Reserved cooking liquid (about 1/4 to 1/2 cup) as needed for consistency
Instructions
- Boil about 4 cups of water in a medium saucepan.
- Add the serrano, jalapeño, onion and garlic to the boiling water and cook for about 2 minutes. Then add the husked tomatillos and simmer 8–10 minutes until the vegetables are soft and the tomatillos change color.
- Remove the vegetables and reserve 1/4–1/2 cup of the cooking liquid. Allow the liquid to cool slightly.
- Place the cooked vegetables, cilantro and salt in a blender or food processor. Add 1/4 cup of the reserved liquid and blend until smooth. Add more liquid if needed to reach your preferred consistency.
- Taste and adjust salt. Transfer to a container and refrigerate any leftovers for 3–4 days.
Notes
- You can substitute two jalapeños or two serranos instead of one of each; serranos are spicier than jalapeños.
- To serve a warm salsa, heat a tablespoon of olive oil in a medium saucepan, add the salsa and simmer gently until the foam turns a light golden color.
- For a smoky variation, roast the vegetables until charred on a comal or cast-iron skillet; then blend as directed.
Nutrition (approximate per serving)
Calories: 16 kcal • Carbohydrates: 9 g • Protein: 2 g • Fat: 1 g • Sodium: 41 mg • Fiber: 5 g • Sugar: 5 g
Originally published April 28, 2019. Updated November 2022 and April 2025.