18 Spicy Salsa Verde Recipes Authentic

Spice up your meals with these 18 vibrant salsa verde recipes—each one bursting with fresh, tangy, and fiery flavors! Whether you’re drizzling it over tacos, dunking chips, or jazzing up grilled meats, this zesty green sauce is a game-changer. From quick blender versions to slow-roasted classics, we’ve got the perfect kick for every palate. Ready to turn up the heat? Let’s dive in!

Classic Mexican Salsa Verde with Tomatillos

Bright, tangy, and just the right amount of heat, this vibrant green salsa is a must-have for taco night or chip-dipping cravings.

Ingredients:

• 1 lb tomatillos, husks removed and rinsed
• 1 small white onion, quartered
• 2 jalapeños, stemmed (seeds removed for milder heat)
• 3 garlic cloves, peeled
• ½ cup fresh cilantro leaves, packed
• 1 tbsp lime juice
• 1 tsp kosher salt
• ½ tsp ground cumin
• ¼ cup water

Instructions:

1. Char the veggies: Preheat broiler to high. Place tomatillos, onion, jalapeños, and garlic on a baking sheet. Broil 5–7 minutes, flipping once, until lightly charred and tomatillos are softened.
2. Blend: Transfer veggies (including any juices) to a blender. Add cilantro, 1 tbsp lime juice, 1 tsp salt, ½ tsp cumin, and ¼ cup water. Pulse until smooth but slightly chunky.
3. Adjust & serve: Taste and add more salt if needed. Let sit 10 minutes for flavors to meld before serving.

The magic here? Roasting unlocks the tomatillos’ natural sweetness while keeping that signature zing. It’s equally killer on eggs as it is on grilled meats.

Tip: For a smokier twist, grill the veggies instead of broiling—just keep an eye on the garlic so it doesn’t burn!

Roasted Salsa Verde with Jalapeños

This smoky, tangy salsa verde gets its depth from roasting the ingredients—just blend and enjoy with chips, tacos, or grilled meats!

Ingredients:

• 1 lb tomatillos, husks removed and rinsed
• 2 jalapeños, stems removed (seeds in for extra heat)
• ½ medium white onion, roughly chopped
• 3 garlic cloves, unpeeled
• ¼ cup fresh cilantro leaves, packed
• 1 tbsp lime juice
• 1 tsp kosher salt
• ½ tsp ground cumin
• 1 tbsp olive oil

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss tomatillos, jalapeños, onion, and garlic cloves with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes, flipping halfway, until charred and softened.
2. Blend: Peel the roasted garlic and add to a blender with the tomatillos, jalapeños, onion, ¼ cup cilantro, 1 tbsp lime juice, 1 tsp salt, and ½ tsp cumin. Pulse until chunky-smooth.
3. Adjust & serve: Taste and add more salt if needed. Let sit 10 minutes for flavors to meld.

The roasting step caramelizes the tomatillos and tames the jalapeños’ bite, giving this salsa a rich, balanced kick. Tip: For a smoother texture, blend longer—or leave it rustic for dipping!

Creamy Avocado Salsa Verde

This vibrant, tangy salsa is a game-changer—creamy avocado meets zesty tomatillos for a dip that’s equally perfect on tacos or tortilla chips.

Ingredients:

• 4 medium tomatillos, husked and rinsed
• 1 jalapeño, stemmed (seeds removed for mild heat)
• 1 small white onion, quartered
• 2 garlic cloves, peeled
• 1 ripe avocado, pitted and scooped
• ½ cup fresh cilantro leaves, packed
• 2 tbsp lime juice (about 1 lime)
• 1 tsp kosher salt
• ¼ tsp ground cumin
• 2 tbsp water (to thin, if needed)

Instructions:

1. Char the veggies: Preheat a skillet over medium-high. Add tomatillos, jalapeño, onion, and garlic. Dry-roast for 8–10 minutes, turning occasionally, until lightly charred and tomatillos soften.
2. Blend: Transfer charred veggies to a blender. Add avocado, cilantro, lime juice, salt, and cumin. Blend until smooth, scraping down sides as needed. For a thinner consistency, add water, 1 tbsp at a time.
3. Serve: Taste and adjust salt or lime if needed. Let sit 10 minutes for flavors to meld before serving.

The magic here? Roasting the tomatillos deepens their flavor while the avocado adds a luscious, velvety texture—no dairy needed!

Tip: For extra smokiness, swap the jalapeño for 1 chipotle in adobo (but go easy—they’re spicy!).

Grilled Pineapple Salsa Verde

This bright, smoky-sweet salsa verde is a game-changer for tacos, grilled fish, or just scooping up with chips—charred pineapple adds a tropical twist to the classic herby sauce.

Ingredients

• 1 cup fresh pineapple chunks (about 1/2-inch thick)
• 1 cup packed fresh cilantro leaves and tender stems
• 1/2 cup packed fresh parsley leaves
• 1 small jalapeño, seeded and roughly chopped
• 2 cloves garlic, peeled
• 3 tbsp fresh lime juice (about 2 limes)
• 1/4 cup olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions

1. Heat a grill or grill pan over medium-high. Grill pineapple chunks for 2–3 minutes per side until deeply charred. Let cool slightly.
2. In a food processor, combine cilantro, parsley, jalapeño, garlic, lime juice, olive oil, kosher salt, and cumin. Pulse until roughly chopped.
3. Add grilled pineapple and pulse 3–4 times until incorporated but still slightly chunky. Taste and adjust salt if needed.

The smoky caramelized pineapple balances the salsa’s zesty kick, while keeping it lush and scoopable—no watery salsa here!

Tip: For extra depth, grill the jalapeño and garlic alongside the pineapple until lightly blackened.

Spicy Serrano Salsa Verde

This zesty salsa verde packs a punch with fresh serranos and tomatillos—perfect for drizzling over tacos or scooping up with chips.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 3 serrano peppers, stemmed (seeds removed for milder heat)
• 1/2 cup chopped white onion
• 1/3 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 tsp kosher salt
• 1/2 tsp sugar

Instructions:

1. Preheat broiler to high. Place tomatillos and serranos on a baking sheet and broil for 5–7 minutes, flipping once, until charred in spots.
2. Transfer tomatillos, serranos, and any juices to a blender. Add white onion, cilantro, lime juice, kosher salt, and sugar. Blend until smooth but slightly chunky.
3. Taste and adjust salt or lime juice if needed. Let sit 10 minutes for flavors to meld.

The charred tomatillos add smoky depth, while the serranos bring a bright, lingering heat—no cooking required beyond the quick broil!

Tip: For a smoother salsa, strain after blending, but we love the rustic texture left as-is.

Cilantro Lime Salsa Verde

Bright, tangy, and herbaceous, this salsa verde is the ultimate fresh condiment for tacos, grilled meats, or simply scooping up with chips.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1/2 cup fresh cilantro leaves and tender stems, packed
• 1/4 cup diced white onion
• 1 jalapeño, stemmed and seeded (or leave seeds for extra heat)
• 2 cloves garlic, peeled
• 3 tbsp fresh lime juice (about 2 limes)
• 1 tsp kosher salt
• 1/2 tsp sugar

Instructions:

1. Preheat broiler to high. Halve the tomatillos and place cut-side down on a baking sheet. Broil for 5-7 minutes until charred in spots and softened.
2. In a blender or food processor, combine the charred tomatillos, cilantro, onion, jalapeño, garlic, lime juice, salt, and sugar. Pulse until chunky-smooth (about 10-12 pulses).
3. Taste and adjust salt or lime juice if needed. Let sit 10 minutes for flavors to meld.

The smoky char on the tomatillos balances the salsa’s zippy lime and cilantro—no cooking required beyond a quick broil!

Tip: For a smoother texture, blend longer. For chunkier, pulse lightly and stir in extra diced onion after blending.

Tomatillo and Garlic Salsa Verde

Bright, tangy, and packed with garlicky depth, this salsa verde is a game-changer for tacos, grilled meats, or simply dunking tortilla chips.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 4 garlic cloves, unpeeled
• 1 small white onion, quartered
• 1 jalapeño, stemmed (seeds removed for mild heat)
• 1/2 cup fresh cilantro, packed
• 1 1/2 tsp kosher salt
• 1 tbsp fresh lime juice
• 1/4 cup water

Instructions:

1. Char the veggies: Preheat broiler to high. Arrange tomatillos, garlic, onion, and jalapeño on a baking sheet. Broil 5–7 minutes, flipping once, until blackened in spots.
2. Peel the garlic: Let garlic cool slightly, then squeeze cloves from their skins.
3. Blend: Combine charred veggies, cilantro, 1 1/2 tsp salt, lime juice, and water in a blender. Pulse until chunky-smooth (about 10 seconds).
4. Rest: Transfer to a bowl and let sit 15 minutes for flavors to meld.

The smoky char and punchy raw garlic create a salsa that’s both vibrant and deeply savory—no cooking required after blending!

Tip: For a silkier texture, swap the water for 2 tbsp olive oil before blending.

Smoky Chipotle Salsa Verde

This bold, tangy salsa verde gets a deep, smoky kick from chipotle peppers—perfect for drizzling over tacos or dunking crispy tortilla chips.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1 small white onion, quartered
• 3 garlic cloves, unpeeled
• 1–2 canned chipotle peppers in adobo (plus 1 tbsp adobo sauce)
• ½ cup fresh cilantro leaves, packed
• 1 tbsp lime juice
• 1 tsp kosher salt
• ½ tsp ground cumin
• 1 tbsp vegetable oil

Instructions:

1. Heat a skillet over medium-high. Dry-roast tomatillos, onion, and garlic until charred in spots (10–12 minutes), turning occasionally. Let garlic cool, then peel.
2. Blend roasted vegetables, chipotle peppers (start with 1), adobo sauce, cilantro, lime juice, salt, and cumin until mostly smooth but slightly chunky.
3. In the same skillet, heat oil over medium. Pour in blended salsa and simmer, stirring often, until thickened slightly (5–7 minutes). Taste and add more chipotle for extra heat.

The charred tomatillos and smoky chipotle create a salsa that’s vibrant yet rich—like a cross between classic verde and barbecue sauce.

Tip: For a brighter salsa, skip the simmering step and serve it raw straight from the blender.

Herbed Salsa Verde with Parsley and Basil

Bright, fresh, and packed with herbs, this salsa verde is the ultimate condiment to drizzle over grilled meats, roasted veggies, or crusty bread.

Ingredients:

• 1 cup packed fresh parsley leaves (stems removed)
• 1/2 cup packed fresh basil leaves
• 2 cloves garlic, minced
• 1/4 cup capers, drained
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a food processor, combine parsley, basil, garlic, and capers. Pulse 5–6 times until roughly chopped.
2. With the processor running, slowly drizzle in olive oil until the mixture is finely chopped but still textured (not puréed).
3. Transfer to a bowl and stir in red wine vinegar, kosher salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning.

The herby punch of parsley and basil gets a briny kick from capers, making this salsa verde way more than just a garnish—it’s a flavor booster for almost anything!

Tip: For a smoother texture, let the salsa verde sit for 30 minutes before serving—the flavors meld beautifully.

Tangy Green Tomato Salsa Verde

This bright, zesty salsa verde is the perfect way to use up unripe tomatoes—think of it as a tangy twist on classic salsa verde with a satisfying crunch.

Ingredients:

• 1 pound green tomatoes, cored and roughly chopped
• 1 small white onion, diced
• 2 jalapeños, stemmed and chopped (seeds removed for milder heat)
• 3 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sugar

Instructions:

1. In a food processor, pulse the green tomatoes, onion, jalapeños, and garlic until finely chopped but still slightly chunky (about 5–6 pulses).
2. Transfer the mixture to a bowl and stir in the cilantro, lime juice, kosher salt, cumin, and sugar until well combined.
3. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld before serving.

The crisp-tart bite of green tomatoes makes this salsa extra refreshing—ideal for drizzling over tacos or scooping up with thick tortilla chips.

Tip: For a smoother texture, blend the salsa an extra 10–15 seconds, but don’t over-process or it’ll turn soupy!

Spicy Habanero Salsa Verde

This fiery yet balanced salsa verde packs a punch with habaneros while keeping things bright with tomatillos and lime—perfect for tacos, chips, or grilled meats.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 2 medium habanero peppers, stems removed (seeds left in for extra heat)
• 1/2 cup chopped white onion
• 1/3 cup fresh cilantro leaves
• 3 garlic cloves, peeled
• 2 tbsp lime juice (about 1 lime)
• 1 tsp kosher salt
• 1/2 tsp sugar
• 1 tbsp olive oil

Instructions:

1. Char the veggies: Heat a skillet over medium-high. Add tomatillos and habaneros; dry-roast for 8–10 minutes, turning occasionally, until blackened in spots and softened.
2. Blend: Transfer tomatillos and habaneros to a blender. Add white onion, cilantro, garlic cloves, lime juice, kosher salt, and sugar. Pulse until chunky-smooth (about 10 seconds).
3. Finish: With the blender running, drizzle in olive oil until just combined. Taste and adjust salt if needed.

The magic here? Roasting tames the habaneros’ fire slightly while deepening the tomatillos’ tang—creating a salsa that’s bold but never one-note.

Tip: For a smoother texture, blend longer; for chunkier, pulse briefly. Wear gloves when handling habaneros!

Charred Poblano Salsa Verde

This smoky, tangy salsa verde is a game-changer—charred poblanos bring depth, while tomatillos keep it bright and fresh. Perfect for drizzling over tacos or scooping up with chips!

Ingredients:

• 4 medium poblano peppers
• 1 lb tomatillos, husked and rinsed
• ½ cup chopped white onion
• 2 garlic cloves, peeled
• ½ cup fresh cilantro leaves
• 2 tbsp lime juice (about 1 lime)
• 1 tsp kosher salt
• ½ tsp ground cumin
• 1 tbsp vegetable oil

Instructions:

1. Heat a grill or cast-iron skillet over high heat. Rub the poblanos and tomatillos with 1 tbsp vegetable oil. Char, turning occasionally, until blackened all over (10–12 minutes for poblanos, 6–8 minutes for tomatillos). Transfer to a bowl, cover, and steam for 5 minutes.
2. Peel the poblanos (leave some char for flavor), then remove stems and seeds. Roughly chop.
3. In a blender, combine the poblanos, tomatillos, ½ cup white onion, 2 garlic cloves, ½ cup cilantro, 2 tbsp lime juice, 1 tsp salt, and ½ tsp cumin. Pulse until chunky-smooth.
4. Taste and adjust salt or lime as needed. Let sit 15 minutes for flavors to meld.

The magic here? Those blistered poblanos add a smoky sweetness that balances the tomatillos’ zing—no store-bought salsa compares.

Tip: For extra heat, leave a few poblano seeds in the mix or add a jalapeño to the charring step.

Zesty Lime and Cumin Salsa Verde

Bright, tangy, and just a little smoky, this salsa verde is the ultimate flavor booster for tacos, grilled meats, or even scrambled eggs.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1 jalapeño, stemmed (seeds removed for milder heat)
• 2 garlic cloves, peeled
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup finely diced white onion
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp sugar

Instructions:

1. Char the veggies: Preheat broiler to high. Place tomatillos, jalapeño, and garlic on a baking sheet. Broil 5–7 minutes, flipping once, until blackened in spots.
2. Blend: Transfer charred veggies to a blender. Add cilantro, lime juice, cumin, salt, and sugar. Pulse until mostly smooth but slightly chunky.
3. Finish: Pour into a bowl and stir in diced onion. Let sit 10 minutes to meld flavors.

The charred tomatillos and earthy cumin give this salsa a smoky depth that balances the lime’s punch—no store-bought version compares!

Tip: For extra texture, fold in diced avocado just before serving.

Sweet Corn Salsa Verde

This vibrant salsa verde gets a summery twist with sweet corn, balancing tangy tomatillos with a touch of natural sweetness.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1 cup fresh or frozen sweet corn kernels (thawed if frozen)
• 1 small white onion, quartered
• 2 jalapeños, stemmed (seeds removed for milder heat)
• 3 garlic cloves, peeled
• ½ cup fresh cilantro leaves, packed
• 2 tbsp lime juice
• 1 tsp kosher salt
• ½ tsp ground cumin
• 1 tbsp olive oil

Instructions:

1. Char the veggies: Preheat broiler to high. Place tomatillos, onion, jalapeños, and garlic on a baking sheet. Drizzle with 1 tbsp olive oil and broil for 8–10 minutes, flipping once, until lightly charred.
2. Blend the base: Transfer charred veggies to a blender. Add cilantro, 2 tbsp lime juice, 1 tsp salt, and ½ tsp cumin. Pulse until chunky-smooth.
3. Fold in corn: Pour mixture into a bowl and stir in 1 cup sweet corn. Let sit 10 minutes for flavors to meld.

The charred depth of the tomatillos plays perfectly against the crisp, juicy corn—ideal for scooping with chips or topping grilled fish.

Tip: For extra smokiness, grill the veggies instead of broiling!

Refreshing Cucumber Salsa Verde

This bright, crunchy salsa verde swaps tomatillos for crisp cucumber, giving it a cooling twist that’s perfect for tacos, grilled fish, or scooping straight with chips.

Ingredients:

• 1 large English cucumber, finely diced (about 2 cups)
• 1/2 cup packed fresh cilantro leaves, chopped
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, combine cucumber, cilantro, red onion, and jalapeño.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and pepper. Gently toss until evenly coated.
3. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

The cucumber keeps this salsa verde light and hydrating, while the jalapeño adds just the right kick—no cooking required!

Tip: For extra crunch, fold in diced avocado right before serving.

Tropical Mango Salsa Verde

Bright, tangy, and just a little spicy, this salsa verde is a fruity twist on the classic—perfect for topping grilled fish or scooping up with chips.

Ingredients:

• 1 cup diced ripe mango (about 1 medium mango)
• 1 cup chopped tomatillos (about 4-5 medium)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp salt

Instructions:

1. In a medium bowl, combine the diced mango, chopped tomatillos, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice and honey, then sprinkle with salt. Gently toss until everything is evenly coated.
3. Let the salsa sit for 10 minutes at room temperature to allow the flavors to meld.

The sweet mango balances the tomatillos’ zing, while the jalapeño adds just enough kick—ideal for summer BBQs or taco night.

Tip: For extra smokiness, char the tomatillos and jalapeño on a grill or dry skillet before chopping.

Fiery Ghost Pepper Salsa Verde

This smoky, scorching salsa verde packs a serious punch—perfect for drizzling over tacos or stirring into queso for a fiery kick.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1 ghost pepper (stem removed), or ½ for less heat
• ½ cup chopped white onion
• 2 garlic cloves, peeled
• ½ cup fresh cilantro leaves
• 1 tbsp lime juice
• 1 tsp kosher salt
• 1 tsp sugar
• 2 tbsp vegetable oil

Instructions:

1. Preheat broiler to high. Toss tomatillos, ghost pepper, and garlic with 1 tbsp vegetable oil. Spread on a baking sheet and broil for 8–10 minutes, flipping once, until charred and softened.
2. Transfer tomatillos, pepper, and garlic to a blender. Add onion, cilantro, lime juice, 1 tsp salt, and 1 tsp sugar. Pulse until chunky-smooth.
3. Heat remaining 1 tbsp oil in a skillet over medium. Pour in salsa and simmer for 5 minutes, stirring often, until slightly thickened.

The slow charring deepens the tomatillos’ tang while taming the ghost pepper’s raw heat—resulting in a salsa that’s bold but balanced.

Tip: Wear gloves when handling ghost peppers, and avoid touching your face!

Roasted Tomatillo and Onion Salsa Verde

This smoky, tangy Roasted Tomatillo and Onion Salsa Verde is a game-changer for taco night—charred veggies and fresh cilantro give it a bold depth you’ll love.

• 1 lb tomatillos, husked and rinsed
• 1 medium white onion, quartered
• 2 jalapeños, halved and seeded (leave seeds for extra heat)
• 3 cloves garlic, unpeeled
• 1/4 cup fresh cilantro, roughly chopped
• 1 tbsp lime juice
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1 tbsp vegetable oil

1. Roast the veggies: Preheat oven to 425°F. Toss tomatillos, onion, jalapeños, and garlic with 1 tbsp vegetable oil on a baking sheet. Roast for 20–25 minutes, flipping halfway, until blistered and softened.
2. Blend: Peel the garlic cloves and add to a blender with the roasted veggies (including any juices), 1/4 cup cilantro, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp cumin. Pulse until chunky-smooth.
3. Adjust & serve: Taste and add more salt if needed. Let sit 10 minutes to let flavors meld.

The roasting step caramelizes the tomatillos’ natural sweetness, balancing their bright acidity—perfect for drizzling over grilled meats or scooping with chips.

Tip: For a smoother salsa, blend longer; for chunkier, pulse briefly.

Conclusion

With 18 authentic Spicy Salsa Verde recipes, this roundup has something for every home cook—whether you crave bold heat or fresh, tangy flavors. Dive in, find your favorite, and don’t forget to leave a comment or share your creations on Pinterest. Happy cooking!