Easy Salsa Verde is one of the easiest salsas! I serve this salsa as often as possible because I love it! If you have the right ingredients on hand you can make it in a snap!
Of course, I cheat a bit by keeping a can of tomatillos in my pantry. Canned tomatillos are almost as good as fresh tomatillos. However, canned tomatillos are already washed and boiled which is a huge time saver. If you want to use fresh tomatillos, here is a very similar recipe you can try. But this Easy Salsa Verde requires no cooking and is ready in less than a minute.
This salsa can be a little tangy and tart because of the tomatillos. Making the salsa one day in advance will help the flavors mellow a bit. However, the beauty of tomatillos is the tang! I especially love this salsa with crispy fried corn chips or crispy tacos. The smooth tangy flavor of the sauce goes very well with the rich crispiness of fried corn tortillas. Very yummy!
Excellent with Flautas
Honestly, my very favorite dish to pair with this salsa is flautas. Whether you make them from scratch or buy them frozen, this salsa always jazzes up a flauta meal.
Don’t forget this Easy Salsa Verde is especially good on breakfast eggs and breakfast tacos. The sauce is quite mild and perfect for morning meals.
This sauce should be consumed within 24 hours of making it as the color of the avocado will become dull. However, we never have any leftovers, so no problem!
Add one or two more chiles to this Easy Salsa Verde if you want a super spicy creamy sauce. But don’t go overboard! Less spice means bigger servings – That just means you will have to make it again soon!Print
My favorite Easy Salsa Verde
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1.5 cups (360ml) 1x
28 oz can tomatillos, drained (794g)
1 ripe avocado, peeled and pit removed
1–2 chile serrano, sliced
Salt to taste
2 tbsp. queso fresco, crumbled (20g)
1 radish, chopped
Place the tomatillos in a mixing bowl. Add the avocado and chile serrano. Blend until smooth. Salt until taste.
Pour the salsa into a bowl and garnish with queso fresco, chopped radishes and chopped cilantro.