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Salsa Verde
Prep Time
5 mins
Cook Time
10 mins

An easy salsa verde to add to your tacos!

Course: Side Dish
Cuisine: Mexican
Servings: 6
  • 1 lb tomatillos husked and rinsed
  • 2 serrano pepper stemmed
  • 1/2 shallot large, roughly chopped
  • 2 cloves garlic chopped
  • 1/2 cup cilantro chopped
  • 1 tbsp lime juice fresh
  • 1/2 tsp kosher salt
  1. Preheat the oven to broil and move the oven rack to the highest position. Line a baking tray with parchment paper and add the husked tomatillo and serrano. Broil for about 5 minutes, then remove, flip, and broil for an additional 4 to 5 minutes, until charred. Let cool slightly.

  2. In a blender or food processor, add the cooled tomatillos and serrano pepper along with the remaining salsa verde ingredients. Pulse or blend until the mixture is mostly smooth and no large chunks of tomatillo remain. The sauce will thicken in the fridge. You can prepare this ahead of time.

Recipe Notes

Save time by making the salsa verde ahead of time. You can store this in the fridge for up to 5 to 7 days.

No Serrano Pepper: Use jalapeño, or omit for a mild salsa.