A Bright, Tangy Classic with Endless Possibilities
Salsa verde is one of those recipes that shows up everywhere — and with good reason. It’s a classic in so many Mexican kitchens, with countless regional variations and family traditions behind it. Some versions are bright and raw, letting the tomatillos speak for themselves. Others are simmered or cooked down for a smoother, more mellow flavor.
This version lands somewhere in the middle — everything gets roasted first, which adds a little smokiness and depth without taking away that sharp, tangy bite that makes salsa verde so good. The tomatillos soften and turn from bright green to an olive or yellow-green shade as they cook. The garlic gets sweet and mellow. The serrano peppers bring just enough heat to wake up your taste buds without setting your mouth on fire (unless you want them to — that’s your call).
But as much as I respect the roots and tradition of salsa verde, what I really love about this recipe is how flexible and useful it is for everyday cooking. This isn’t a one-note salsa that only comes out when the chips hit the table — this is a kitchen workhorse.
This is the salsa you make on the weekend when you’ve got a little time to roast and blend — and then you keep finding excuses to put it on everything for the next few days. Breakfast? Put it on eggs. Lunch? Drizzle it over leftover chicken or roasted veggies. Dinner? Stir it into white chili or serve it alongside grilled meats. Midnight snack? Tortilla chips straight from the bag with a cold drink. No judgment here.
Good salsa doesn’t sit in the fridge for long.
This one definitely won’t.
Ingredients You’ll Need
We’re keeping it simple here, so let’s make sure you’re starting with the best produce you can find. Nothing fancy — just fresh ingredients that look good and feel right when you pick them up. Here’s what to look for:
Tomatillos — Look for bright green tomatillos with tight, papery husks. They should feel firm underneath — skip any that feel soft or look dried out. Once you peel the husks, discard any that look wrinkly or have soft spots — you want smooth, firm fruit for the best flavor and texture.
Serrano Peppers — You want peppers that look shiny and feel firm. No wrinkles or soft spots. Serranos usually bring a sharper, more direct kind of heat compared to jalapeños. If you want a milder salsa, you can swap in jalapeños — it’ll still be spicy, just not as intense or punchy as serrano heat. (Think of it like different styles of heat, not just more or less.)
White Onion — Choose a heavy onion with tight skin and no soft spots. I like to roast the onion for this salsa because it softens the flavor and adds a little sweetness. But if you prefer that sharper, raw onion bite, you can finely dice the onion, rinse it well in cold water to take the edge off, and stir it into the salsa after blending.
Garlic Cloves — Grab big, firm cloves with the papery skin still intact. Skip any that feel soft or have little green sprouts starting to grow — that means the garlic is old, and those sprouts can taste bitter.
Salt — I use kosher salt for this recipe, but you can season it however you like. Some people like to use a little Chicken Bouillon (like Knorr) instead of salt for extra savoriness — that’s pretty common in a lot of home kitchens. Just be careful with how much you add, since it’s saltier and adds its own flavor.
Other Ways to Use This Salsa
This roasted tomatillo and serrano salsa isn’t just for tortilla chips — though I fully support eating it straight from the jar with chips and a cold drink.
It’s one of those sauces that makes leftovers taste like you meant to meal prep. Tangy, bright, and just spicy enough to wake up whatever’s on your plate.
Here are some of my favorite ways to use it:
- Spoon it over scrambled, fried, or poached eggs — especially good for breakfast tacos or migas.
- Stir it into queso dip for a spicy, tangy twist that cuts the richness.
- Add it to white bean chicken chili for a punch of acidity and heat.
- Toss it with shredded chicken, pork, or even leftover roast veggies for quick tacos or burritos.
- Drizzle it over grain bowls, roasted potatoes, or grilled vegetables.
- Mix it into sour cream, crema, or mayo for an easy sauce or dip.
- Use it as a marinade base for grilled meats or shrimp — mix with oil and a little lime juice.
- Add a spoonful to guacamole for brightness and extra flavor.
- Layer it into nachos, tortas, burgers, or sandwiches for a hit of acid and heat.
Basically, anywhere you’d use hot sauce or salsa — this belongs
Equipment
- 1 Heavy skillet, griddle, or comal
- 1 Tongs
- 1 Blender or food processor
- 1 Cutting board & knife
- 1 Container with lid
- 1 Flexible spatula (optional)
Ingredients
- 8-10 tomatillos, fresh husked and rinsed
- 3-4 serrano peppers (adjust to taste)
- ½ medium white onion peeled
- 3 garlic cloves, large unpeeled
- ¾-1 tsp salt or to taste
Instructions
- Preheat a dry skillet, griddle, or comal over medium-high heat.
- Place the tomatillos, serrano peppers, onion, and unpeeled garlic cloves directly onto the hot surface. Roast for 8 to 10 minutes, turning occasionally, until the vegetables are softened, blistered, and charred in spots. The tomatillos will turn from bright green to an olive or yellow-green as they cook. Note: The garlic may roast faster — remove it early if it softens or the skin darkens deeply.
- Allow the vegetables to cool slightly. Peel the garlic
- Transfer the roasted ingredients to a blender or food processor. Add the salt.
- Blend until smooth or leave slightly chunky, depending on your preference. Taste and adjust seasoning as needed.
- Transfer the salsa to a container, cover, and chill in the refrigerator for at least 1 hour to let the flavors develop
- Serve chilled, or let it come to room temperature before serving if desired.