Go Back
+ servings
Print Recipe
5 from 7 votes

Best Mexican Salsa Recipe

The best Mexican salsa recipe, Salsa Verde!  Perfect as a dip, on top of steak, chicken, pork and even eggs! An absolutely awesome and hyper-delicious salsa.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dip, Salsa, Vegetarian
Cuisine: Mexican
Servings: 8 (1 1/2 cups)
Calories: 50kcal
Author: Mexican Appetizers and More


  • 1 pound tomatillos about 5 (remove husks and rinse well)
  • 1-2 serrano peppers
  • 2 garlic cloves peeled
  • 1 medium onion quartered
  • a handful of fresh cilantro
  • salt to taste


  • In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.Add garlic and roast for a minute or two.
    Note: It is not necessary to roast all except tomatillos but sometimes when I make this sauce I will roast all together. Also remember to rinse tomatillos well as when you remove husk the tomatillo skin is sticky.
  • After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.*I like mine a little chunky.
    If you would like a saucier sauce just add a tablespoon of water (chicken broth) at a time until preferred consistency is reached.
    Use salsa verde on whatever you like.  Steak, pork chops, tacos, on top of eggs,  empanadas, dip for tortilla chips....possibilities are endless!


Serving: 6g | Calories: 50kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 344mg | Fiber: 2g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 16.4mg | Calcium: 17mg | Iron: 0.8mg