If you're a fan of bold, zesty flavors and crave the vibrant tastes of Mexican cuisine, you're in for a treat! Our Tomatillo Green Chili Salsa, also known as Chili Verde, is the perfect addition to your culinary repertoire.
This homemade salsa verde recipe combines the fresh tang of tomatillos with the kick of serrano peppers, resulting in a versatile sauce that can elevate a wide range of dishes.
Whether you're dipping tortilla chips, smothering enchiladas, or serving it with pork chops, this salsa verde is sure to become a staple in your kitchen!
Why You'll Love This Recipe
- Fresh Flavor: Made with raw tomatillos and fresh cilantro, this salsa bursts with vibrant, garden-fresh flavors. It tastes so much better than store-bought salsa.
- Easy Preparation: This chili verde recipe is incredibly easy, and with simple ingredients and a food processor or blender, you'll have it ready in no time.
- Versatility: Tomatillo Green Chili Salsa complements a variety of dishes, from tacos and burrito bowls to grilled meats and eggs.
- Customizable Heat: It allows for an easy way to adjust the level of spiciness to your liking by modifying the number of serrano peppers.
- Homemade Goodness: Say goodbye to store-bought versions and savor the satisfaction of creating your own Mexican salsa verde.
Ingredients for this Green Chili Salsa Recipe
- Fresh tomatillos - husks removed
- Serrano pepper - stem removed
- Garlic cloves - peeled
- Fresh cilantro leaves
- Diced white onion
- Fresh lime juice
- Kosher salt
- Ground cumin
Full ingredients list in recipe card.
Equipment and kitchen tools
- Blender or food processor
Substitutions and Variations
- Substitute the serrano pepper with jalapeño peppers for a milder salsa.
- Enhance the flavor by adding a pinch of Mexican oregano or a dash of chicken stock.
- For a heartier dish, use this salsa as a base for chili verde with tender pieces of pork or chicken.
- Create a unique twist by incorporating roasted green chilies or hatch green chiles into the green chile sauce.
How to make Chile Verde Sauce
Preheat your oven to 425°F. Line a baking sheet with foil and set it aside. Then rinse and dry the tomatillos. Once the tomatillos are dry, spread them evenly on a baking sheet with the serrano pepper.
Roast the tomatillos and serrano pepper in the oven for 17 minutes. Tomatillos are done when they start to brown on top.
Remove the tomatillos from the oven, and transfer the tomatillos and serrano pepper into a blender or food processor.
Add the cilantro, onion, garlic, lime juice, cumin, and salt to the blender or food processor and pulse them until it is well blended and has the consistency you desire.
Taste your salsa and add extra salt and cilantro if needed.
Tips for the Best Results
- Let the roasted tomatillos and serrano pepper cool to room temperature before blending to avoid steam buildup in the food processor.
- Store any leftover salsa in an airtight container in the refrigerator for up to a week.
- For a milder salsa, remove the seeds from the serrano pepper or use fewer peppers.
- Experiment with the consistency; blend it less for a chunkier salsa or more for a smoother texture.
- This sauce goes great in a slow cooker with a pork shoulder for a great way to put together an easy dinner.
FAQs About This Recipe
Yes, you can make it milder by using jalapenos instead of serrano or removing their seeds and membranes.
This salsa verde is incredibly versatile and pairs well with tacos, burrito bowls, enchiladas, grilled meats, eggs (think huevos rancheros), and more.
Store it in an airtight container in the refrigerator for up to a week to maintain its freshness.
Yes, you can freeze it for longer storage. Just make sure it's in an airtight container and leave some room for expansion. Thaw it in the refrigerator before use.
More great condiment recipes
Tomatillo Green Chili Salsa (Chili Verde)
- Cookie sheet
- 1 pound fresh tomatillos husks removed
- 1 serrano pepper stem removed
- 2 cloves garlic peeled
- ½ cup fresh cilantro leaves
- ⅓ cup diced white onion
- 1 tablespoon lime juice or 1 med lime
- 1 teaspoon Kosher salt or more to taste
- ¼ teaspoon ground cumin
- Preheat your oven to 425°F. Line a baking sheet with foil and set aside. Then rinse and dry the tomatillos. Once the tomatillos are dry, spread them evenly on a baking sheet with the serrano pepper.
- Roast the tomatillos and serrano pepper in the oven for 17 minutes. Tomatillos are done when they start to brown on top.
- Remove the tomatillos from the oven, and transfer the tomatillos and serrano pepper into a blender or food processor.
- Add the cilantro, onion, garlic, lime juice, cumin, and salt to the blender or food processor and pulse them until it is well blended and the consistency you desire.
- Taste your salsa and add extra salt and cilantro if needed.
If you would like less heat, deseed the peppers before blending.
Keep refrigerated for up to 5 days.
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