Salsa Verde, Mexican Style

Real Mexican salsa verde comes together in the time it takes to find your blender. Tangy, slightly tart tomatillos form the green base, brightened with fresh cilantro, sharp onion and a serrano chile for heat.

This is a raw, no-cook salsa, so every flavor stays fresh and lively, with none of the mellow, cooked sweetness a roasted version brings. Just blend everything until it is as smooth or chunky as you like.

Using canned tomatillos is a smart shortcut. They are already softened and available year-round, with no sticky husks to peel and nothing to simmer.

The most important step is the last one: taste and adjust. Tomatillos vary in tartness and chiles vary in heat, so add salt, more chile or more cilantro until it tastes right to you. Spoon it over tacos, grilled meats or scrambled eggs.

Chef Tips

• Control the heat with your chile: serrano runs hotter, jalapeno milder, and removing the seeds tames either one.
• Blend to your preferred texture, smooth for drizzling or pulsed for a chunkier chip dip.
• Let it sit 15 minutes before serving so the raw onion mellows and the flavors come together.

Variations

• Roast or char the tomatillos and chile first for a smokier, sweeter salsa verde.
• Add a squeeze of lime or a diced avocado for a creamy avocado-tomatillo version.
• Toss in a clove of garlic for extra punch.