Why You’ll Love This Recipe
This salsa is simple, vibrant, and customizable. It uses just a handful of ingredients and comes together quickly—no fancy equipment needed. The serrano peppers bring serious heat, but you can adjust the spice level to your liking. Its fresh, slightly smoky flavor and bright green color make it a staple for any salsa lover.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh tomatillos, husked and rinsed
- Serrano peppers (adjust to preferred spice level)
- Garlic cloves
- White or yellow onion
- Fresh cilantro
- Lime juice
- Salt
- Water (as needed to adjust consistency)
- Optional: avocado, cumin, or roasted jalapeño for variations
Directions
- Bring a pot of water to a boil. Add the husked tomatillos, halved onion, serrano peppers, and garlic cloves.
- Boil for about 5–7 minutes, or until the tomatillos are soft and pale green.
- Drain and transfer the tomatillos, peppers, onion, and garlic to a blender.
- Add cilantro, lime juice, and salt. Blend until smooth.
- Add water a little at a time to thin the salsa to your desired consistency.
- Taste and adjust seasoning as needed.
- Let cool before serving. Serve chilled or at room temperature with chips, tacos, grilled meats, or eggs.
Servings and timing
Makes about 2 cups
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Variations
- Roasted version: Roast the tomatillos, peppers, and garlic in the oven or on a skillet for deeper flavor.
- Mild version: Use fewer serrano peppers or substitute some with jalapeños.
- Creamy version: Blend in a small avocado for a smooth, creamy texture.
- Smoky twist: Add a pinch of cumin or a roasted poblano pepper.
- Raw version: Skip boiling and blend all ingredients raw for a sharper, fresher flavor.
Storage/Reheating
Store salsa in an airtight container in the refrigerator for up to 5 days. This salsa is not meant to be reheated—serve it cold or at room temperature. You can also freeze it for up to 2 months, though the texture may slightly change upon thawing.
FAQs
How spicy is serrano salsa verde?
Serrano peppers are quite spicy—hotter than jalapeños. You can reduce the heat by using fewer peppers or removing the seeds.
Can I roast the ingredients instead of boiling?
Yes, roasting gives the salsa a richer, smokier flavor. It’s a great alternative to boiling.
What are tomatillos?
Tomatillos are small green fruits covered in papery husks. They have a tart, slightly citrusy flavor and are essential to salsa verde.
Can I use a food processor instead of a blender?
Yes, a food processor works well, especially if you prefer a chunkier salsa.
Can I use canned tomatillos?
You can, though fresh tomatillos give the best flavor. If using canned, rinse and drain them first.
What’s the best way to serve this salsa?
Serve with chips, tacos, grilled chicken, steak, fish, or spooned over eggs or burrito bowls.
Is this salsa gluten-free?
Yes, all ingredients are naturally gluten-free.
How do I make it less spicy?
Use fewer serrano peppers, remove their seeds, or replace some with milder peppers like jalapeños.
Can I make this ahead of time?
Absolutely. It keeps well in the fridge for several days, and the flavor improves as it sits.
Can I add other herbs or spices?
Yes—try adding oregano, cumin, or green onions for extra depth.
Conclusion
Serrano Salsa Verde is a fresh, spicy, and incredibly flavorful salsa that brings life to any dish. Whether you prefer it bold and hot or a bit milder, this vibrant green sauce is versatile, easy to make, and perfect for everything from tacos to tortilla chips. Once you try it, it’ll become a staple in your kitchen.
PrintSerrano Salsa Verde
Serrano Salsa Verde is a spicy, tangy green salsa made with fresh tomatillos, serrano peppers, garlic, and cilantro. Perfect for tacos, grilled meats, or chips, it’s a vibrant and flavorful condiment that’s easy to make and packs a punch.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 cups
- Category: Condiment
- Method: Boiling and Blending
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 lb fresh tomatillos, husked and rinsed
- 2–4 serrano peppers (adjust for spice level)
- 2 garlic cloves
- 1/2 medium white or yellow onion
- 1/2 cup fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp salt (or to taste)
- 2–4 tbsp water (as needed to adjust consistency)
- Optional: 1/2 avocado, 1/4 tsp ground cumin, or 1 roasted jalapeño for variation
Instructions
- Bring a pot of water to a boil. Add tomatillos, serrano peppers, garlic, and onion.
- Boil for 5–7 minutes until tomatillos are soft and pale green. Drain well.
- Transfer boiled ingredients to a blender.
- Add cilantro, lime juice, and salt. Blend until smooth.
- Add water gradually to reach desired consistency.
- Taste and adjust seasoning. Let cool before serving.
- Serve with chips, tacos, grilled meats, eggs, or your favorite dishes.
Notes
- For a milder salsa, reduce serrano quantity or swap with jalapeños.
- Roast ingredients for a smoky version.
- Add avocado for a creamy texture.
- Use a food processor for a chunkier salsa.
- Flavor deepens after chilling—great for make-ahead meals.
Nutrition
- Serving Size: 2 tbsp
- Calories: 10
- Sugar: 1g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
