The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Salsa Verde recipe packs a lot of flavors, and it takes a minimum of time and effort to prepare. Just 10 minutes, to be exact, plus chilling time.
It costs $2.18 to make this salsa. The recipe serves eight and costs $0.27 per serving.
I love making all types of salsa as an appetizer to go along with dinner, game night, movie night, or afternoon snack. In addition to this Salsa Verde, some of my favorites include this Chipotle Pico de Gallo Copycat, Slow Cooker Salsa, and this Honey Lime Chipotle Salsa.
Salsa Verde, or Mexican Green Salsa, is a quick and easy sauce that adds so much flavor to whatever you serve it with. This salsa is delicious over tacos, enchiladas, eggs, and even plain with chips for dipping. You cannot go wrong; however, you serve it!
I used to buy Herdez Salsa Verde, which is ok, but I quickly realized I was able to make it better myself. My recipe is made with green chiles, cilantro, green onions, and tomatillos.
It is an easy recipe as you simply prep the veggies and then throw them in the food processor. Next, pour the salsa into a bowl and let it chill before serving.
This fresh and bright salsa is a staple in every Mexican restaurant and will be in your home once you see how simple it is to make yourself!
Ingredients and Estimated Cost
Per Serving Cost: $0.27
Recipe Cost: $2.18
- 4 tomatillos – $0.20
- (2) 4-ounce cans chopped green chiles – $1.52
- 2 green onions – $0.20
- ¼ cup fresh cilantro – $0.20
- 1 Tablespoon granulated sugar – $0.02
- ½ teaspoon ground cumin – $0.01
- ½ teaspoon salt – $0.01
- ¼ teaspoon ground black pepper – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Salsa Verde
- First, place all of the ingredients into the food processor.
- Next, pulse until all combined, while still a little chunky in texture.
- To finish, pour it into a small bowl to cover and chill in the fridge for one hour before serving.
***For complete recipe instructions, see the recipe card below.
- Instead of canned green chiles you can use canned and drained jalapenos.
- Instead of fresh tomatillos, you can use canned.
Storage and Serving Tips
SERVE: You can keep the salsa out for about two hours before it needs to be covered and refrigerated.
STORE: Keep the salsa verde in an airtight container in the refrigerator for 3-4 days. You may need to give it a stir before eating.
FREEZE: Place the salsa in a freezer-safe container or zipper-top bag (make sure you squeeze as much air out of the bag as you can). Freeze for 2-3 months.
DEFROST: Defrost in the refrigerator overnight. You will need to give the salsa a good stir before serving.
- Food processor
- Cutting board
- Chef’s knife
- Small bowl
- Measuring cups and spoons
Both types of salsa use similar chopped ingredients and are blended to a liquid consistency. Salsa is typically red from the tomato base. Meanwhile, salsa verde is a green salsa made from tomatillos.
It is a bright and fresh-tasting green salsa. It is slightly tart with a bit of tang. The spiciness will vary from recipe to recipe, depending on the ingredients. My recipe is on the mild side.
The literal translation for salsa verde is green sauce. It is a fitting name for this salsa because of its bright green color!
More Mexican Side Dishes
- Instant Pot Refried Beans
- Queso Fundido con Chorizo
- Velveeta Queso Blanco Dip
- Chile Con Queso
- Cheesy Green Chile Cornbread
- Best Guacamole Recipe
- Crock Pot Green Chile Pinto Beans
- Mexican Spinach Dip
- Black Bean and Corn Salad
- Green Chile White Queso Dip
- 4 tomatillos roughly chopped
- (2) 4 oz cans chopped green chiles, drained
- 2 green onion sliced thin
- ¼ cup roughly chopped fresh cilantro
- 1 Tablespoon granulated sugar
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Add all ingredients to a food processor.
- Pulse until combined, but still a little chunky.
- Transfer to a small bowl, cover, and chill for at least 1 hour.