Every year we’ve been traveling to Mexico and I finally snagged our chef’s Homemade Authentic Salsa Verde. It only take a few ingredients then add salty chips and you’ll be in heaven!

A bowl of salsa verde with a corn chip being dipped into the salsa. A cilantro leaf is in the center of the salsa verde.

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We’ve found our family destination and each year we keep returning because there just isn’t an experience that has topped it yet. Every year we haul our kids off to experience San Jose Del Cabo, a dream vacation.

Yes, you’ve heard of Cabo San Lucas, but we prefer the beauty, the amazing food and especially the quiet of San Jose Del Cabo staying at Casa Mariposa. And that is where we fell in love with Lupita.

Lupita is the darling chef at Casa Mariposa and every year she has freshly made chips and salsa and the best guacamole ever.

But this is about Lupita’s Salsa Verde recipe.

A bowl of salsa verde with a cilantro leaf in the center. Corn chips are surrounding the bowl of salsa verde.

What is Salsa Verde

When our kids first saw two different salsa appear on the table our little one wanted to know what salsa verde is, so in case you don’t know as well:

  • Salsa Verde is an authentic Mexican food using tomatillos, a little cilantro and garlic and not much else. It’s flavor is not spicy, but mild and delicious!

Lupita’s Best Salsa Recipe

I think I’ve eaten my weight in tomatillo recipes but this is for sure the best salsa recipe you’ll find for a salsa verde and it’s all thanks to a little secret Lupita adds that I never would have guessed.

Lupita’s Secret

Knorr Chicken Boiullion Cube!!


Isn’t that the craziest? Now I’ve tried to recreate this at home but I hardly ever have those cubes on hand and I swear they taste a little different than her’s in Mexico, but it all is delicious. I usually use Better than Chicken Bouillon but less than a cube so please read the recipe carefully.

A cast iron skillet with 9 roasted tomatillos.

Fresh Tomatillos are the Main Ingredient

Roasted Tomatillos that is. And roasting tomatillos is the easiest thing you’ll ever do in the kitchen. There’s no way you can mess it up.

  • What are Tomatillos 

Tomatillos are a little green fruit that’s related to a green tomato. They actually are underripe at green and would ripen to yellow, red, or purple if we let them, but it’s the green, unripe tomatillos that have the most flavor so they are harvested at this point.

Tomatillos taste a little lemon like and the acid cuts through nicely making it a perfect pairing with Mexican food.

  • Where to buy tomatillos

Tomatillos are bought in the produce section normally by the peppers.

Tips for Roasting Tomatillos

  • Always peel the tomatillo first. That skin is to protect the fruit from bugs, but especially the sticky inside so just peel and wash.
  • Using a cast iron pan will make for a beautiful char on the tomatillos, but any pan will be good enough. That linked pan is the one I personally use for a lot of cooking.
  • If you absolutely cannot find tomatillos try using canned, but you’ll need a little more lime and salt and cilantro to freshen things up.
  • Medium to medium-high heat and rotate only once the black char appears.

A blender container with garlic, cilantro, and roasted tomatillos.

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How to Make Salsa Verde

Let’s get to it!!! Here’s how to make Salsa Verde annnnnnnd info on when you should make it as well as other helpful tips.

  1. Peel, wash and dry the tomatillos and then pop them in a hot cast iron pan.
  2. Once a side begins to turn black, using tongs rotate the tomatillos propping them against each other if necessary.
  3. Once blackened, remove and place in a blender to cool a little.
  4. Add remaining ingredients and blend until smooth.
  5. Store in the fridge until ready to serve.

Can Salsa be Made Ahead of Time?

One of my favorite parts about salsa verde is that you not only can make it ahead of time, but it’s so much better the second day!!! I mean, I literally never make it to eat the day of.

A bowl of salsa verde with a cilantro leaf on top. The bowl is surrounded with corn chips and there are tomatillos nad cilantro in the background.

What Is The Difference Between Salsa And Salsa Verde?

The main difference is that tomatoes are used in salsa and tomatillos are used to make salsa verde.

Do You Serve Salsa Verde Hot Or Cold?

Salsa Verde can be served warm or cold, but we generally eat it room temperature.

What is Salsa Verde Used for?

Salsa verde can be put on any tortilla dish, such as:

  • Tacos
  • Chilaquiles
  • Burritos
  • Tostadas
  • Quesadillas
  • Chips and Salsa

How to Store Salsa in Case any is Left over

Salsa should be stored in the refrigerator in a sealed container so that air does not enter and mold the salsa. The little bit of lime juice helps to preserve it a little but not much.

How Long Will Salsa Verde Keep?

Salsa verde should be covered and stored in the refrigerator for up to 1 week. But seriously, who has leftover salsa verde?!!

A white bowl of salsa verde with a couple of cilantro leaves on top. The bowl is surrounded with corn chips and there are tomatillos and cilantro leaves in the background.

More Recipes using Salsa Verde

More Homemade Condiment Recipes You’ll Love:

Salsa Verde

3.34 from 6 votes
Servings: 1
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 30 minutes


Homemade Authentic Salsa Verde. It only take a few ingredients then add salty chips and you'll be in heaven!


  • 10 Tomatillos, peeled and halved
  • 1/4 Cup Cilantro, fresh
  • 1 Squeeze Lime Juice
  • 2 Cloves Garlic
  • 1/2 teaspoon Bouillon, Better than bouillon, chicken
  • 1/4 Onion, white or yellow
  • Salt, to taste


  • Place the tomatillos in a cast iron skillet over medium high heat and cook until each side is blackened and the tomatillos are soft and juicy.
    10 Tomatillos
  • Place everything in a blender and blend until smooth. Cool in the fridge until ready to serve.
    1/4 Cup Cilantro, 1 Squeeze Lime Juice, 2 Cloves Garlic, 1/2 teaspoon Bouillon, Salt, 1/4 Onion


Can be made two days ahead of time.


Serving: 1gCalories: 119kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 15mgPotassium: 911mgFiber: 6gSugar: 13gVitamin A: 658IUVitamin C: 43mgCalcium: 35mgIron: 2mg
Author: Sweet Basil
Course: 50+ Homemade Condiment Recipes
Cuisine: Mexican