Mexican Salsa Verde

Tomatillo Salsa Verde, Green Mexican Tomatillo Salsa

  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 7 minutes
  • Yield: Serves 8 (makes about 350g/12 oz) 1x


Mexican Salsa Verde recipe. Made with tomatillos, to many, the Mexican Salsa Verde is synonymous with tortilla chips and nachos. It’s slightly tangy and most definitely packing some heat.



  • 5 medium-sized tomatillos
  • 35 jalapeños (to taste)
  • 2 cloves garlic
  • 1 small onion
  • small handful coriander leaves (cilantro)
  • 1 Tbsp EV olive oil
  • 1/2 tsp salt


  1. Place the tomatillos, jalapeños, garlic, onion and coriander leaves (cilantro) into a chopper and chop to a fairly fine paste. You shouldn’t need any water because the tomatillos and onion have a high water content.
  2. Heat the olive oil on medium high heat in a small/medium frying pan and sauté the salsa verde for just 3 minutes, adding the salt in and stirring to mix.
  3. Pour out into your warm sterilised jar and leave to cool, with the lid open.
  4. When cooled to room temperature, close the lid, and store in the fridge for up to 2 weeks.

  • Category: Sauces
  • Cuisine: Mexican


  • Serving Size: makes about 350g (about 12 oz in weight)