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Authentic Mexican Salsa Verde Recipe with Tomatillos and Serrano Chiles

Authentic Mexican Salsa Verde

A traditional cooked Mexican salsa made with tender tomatillos, serrano chiles, cilantro, onion, garlic, and salt. The finished salsa is bright, tart, lightly herbal, and perfect for tacos, eggs, enchiladas, or dipping.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Tomatillos, husks removed and rinsed
  • 2 chiles Fresh serrano chiles
  • 1/4 medium onion White onion, roughly chopped
  • 1 clove Garlic clove
  • 1/2 cup Fresh cilantro leaves and tender stems, loosely packed
  • 1/2 teaspoon Kosher salt
  • 1/4-1/2 cup Water, plus reserved cooking water as needed

Method
 

Step-by-Step
  1. Remove the papery husks from the tomatillos and rinse them well under cool water to wash away the naturally sticky residue. Place the cleaned tomatillos and serrano chiles in a saucepan and cover with water.
  2. Bring the saucepan to a gentle simmer and cook for about 5–8 minutes. Remove the tomatillos when they turn from bright green to olive green and become tender, taking care not to let them split apart or become mushy.
  3. Drain the tomatillos and chiles, reserving a little of the cooking water in case the salsa needs thinning. Transfer the cooked vegetables to a blender with the onion, garlic, cilantro, and kosher salt.
  4. Blend briefly, adding water a tablespoon at a time until the salsa is pourable but still slightly textured. Taste and adjust the salt, then serve immediately or cool and refrigerate.
  5. For a deeper cooked flavor, heat 1 teaspoon of neutral oil in a saucepan and add the blended salsa. Simmer it for 5–10 minutes, then taste once more and adjust the seasoning before serving.

Notes

Use 1 serrano for a milder salsa or 3–4 for a hotter batch. Serranos are more typical of classic Mexican salsa verde than jalapeños, although jalapeños may be substituted. Lime juice is not essential because the tomatillos provide the characteristic acidity, but a small squeeze may be added if desired. Store cooled salsa in a covered container in the refrigerator.