As a kid, I thought anything green tasted yucky.  As an adult, I’ve learned differently and Green Salsa is one of my favorites.  Making fresh Salsa Verde is really pretty easy, so don’t be intimidated because I’m going to help you right along the way.

Salsa Verde with Chip

With a little prep work you will have a delicious bowl of salsa you will be proud of and why not make a bowl of my Spicy Red Salsa too.  These two recipes pair nicely together and are made easily.

Roasting Vegetables

Start by roasting your vegetables by placing them on a baking sheet and roasting in the oven at 350 degrees for 25-30 minutes.  You will want to allow 30 or more minutes for the vegetables to cool before you make the salsa, so keep that in mind when you are planning your meal.  For this reason I find it easiest to roast the veggies well in advance.

I typically roast the vegetables the night before I want to make salsa.  But it’s not necessary to do that far in advance.  It just works for me!

Once the vegetables are roasted it’s only a few quick steps to make this green salsa recipe.  Start by grinding garlic using a molcajete until smashed and add onion and continue to mash until combined. 

What is a Molcajete?

A molcajete is the traditional Mexican version of the mortar and pestle used for grinding food products together.

Molcajete with crushed Garlic

Then add tomatillos and serrano chili.  Don’t forget to remove the seeds from the chili.  The seeds will add additional heat and this is the easiest way to keep flavor and reduce heat. 

Grind ingredients until combined.  Add a pinch of cilantro, salt and a some fresh squeezed lime juice and blend together.

That’s it! Grab a tortilla chip and do a taste test!  Yum!  Isn’t it delicious?  I think so!

Green Salsa is wonderful in so many recipes, I love to use green salsa in one of my family favorite Chicken Enchilada Recipes

Salsa Verde

Can I use a Food Processor to make Salsa Verde?

Yes, you can use a food processor.  I do enjoy mixing, grinding and blending using a molcajete though, it’s not only fun but I do feel it brings out great flavor through the grinding and mashing process. 

How long will fresh salsa last?

Fresh Salsa will last 4 to 6 days when properly stored in the refrigerator.  Ideally it’s best served fresh or shortly after it’s been made.

Can you Freeze Fresh Salsa

Yes, you can freeze fresh salsa and can be frozen for up to 1 year.  You can enjoy fresh salsa all winter long! Yum!

How to use up Leftover Salsa

There are many many ways to use leftover salsa here are a few favorite ideas

  • Spoon over scrambled eggs
  • Make Burrito Bowls
  • Simmer with Fish
  • Throw into shredded chicken and serve on a salad
  • Make Fajitas!  Who doesn’t love fajitas and serve the leftover salsa.

What are Tomatillos?

Tomatillos are also known as a Mexican Husk Tomato. They are a small round green fruit from Mexico and now commonly grown in the United States as well.

When purchasing Tomatillos from the store look for a fruit with the husk intact that completely covers the fruit or has only a little poking out. The fruit should be firm but not rock hard.

How Hot are Peppers?

The Schoville Heat Scale is the best way to determine which pepper is right for you. The scale was named after Wilbur Schoville in 1912 for measuring a Chili Peppers heat.

Several Factors can vary when it comes to heat within a pepper which is why you will see a range.

Pepper TypeScoville Heat Scale
Bell Pepper0 Scoville Heat Units (SHU)
Pepperoncini Pepper100 – 500 Scoville Heat Units (SHU)
Anaheim Pepper500 – 2,500 Scoville Heat Units (SHU)
Jalapeno Pepper2,500 – 8,000 Scoville Heat Units (SHU)
Serrano Pepper10,000 – 23,000 Scoville Heat Units (SHU)
Salsa Verde on Chip

Taco Tuesday Recipes you will LOVE

Homemade Salsa Verde
Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Salsa Verde

Fresh Salsa Verde Recipe ideal for dipping Chips or including in enchiladas, tacos, burritos and more. Made with Roasted fresh vegetables and blended together for a delicious flavor.
Prep Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4
Calories: 15kcal


  • 4-5 Tomatillos
  • 1-3 Cloves Garlic
  • 1/4 White Onion
  • 1/2-1 Serrano chilie remove seeds
  • Lime
  • Cilantro
  • Salt


  • Preheat oven to 350 Degrees
  • Place quartered tomatillos, onion, pepper and garlic on baking sheet. Brush with olive oil and roast for 25-30 minutes.
  • Allow vegetables to cool for 30 minutes
  • Blend ingredients using a Molcajete or Food Processor
  • Add a pinch of salt, 4 or 5 drops of lime juice, and a pinch of diced fresh cilantro.
  • Mix to combine
  • Serve with Tortilla Chips or include in other recipes.
  • Makes 1 cup.



Roast Vegetables on a cookie sheet in a 350-degree oven for 25-30 minutes and allow to cool for 30 minutes.
Store in a sealed container in the refrigerator for 5-7 days or freeze up to 1 year.
Schoville Heat Scale
Bell Pepper 0 Scoville Heat Units (SHU)
Pepperonchini Pepper 100 – 500 Scoville Heat Units (SHU)
Anaheim Pepper 500 – 2,500 Scoville Heat Units (SHU)
Jalapeno Pepper 2,500 – 8,000 Scoville Heat Units (SHU)
Serrano Pepper 10,000 – 23,000 Scoville Heat Units (SHU)


Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
What's for Dinner_Devour Dinner Newsletter

We Promise you will Devour our Newsletters

Join our mailing list to receive the latest recipes, tips, tricks. 


We will only send you the BEST recipes that are tried and true and perfect for you!

Thank You! You have successfully subscribed! Please check your email to confirm your subscription