Skip to Content

Raw Salsa Verde

Sharing is caring!

Raw Salsa Verde...a fresh, quick and easy slushy salsa with a delicious slightly tart flavor


I have a “thing” for Mexican food. 

I grew up out West where it was plentiful and really good, and as an East Coaster now, at least where I live, my choices are very limited. We have a great restaurant downtown that serves southwest style food, but other than that, the pickings are pretty slim locally. 

However, I do cook Mexican food several times a month. Depending on what I want to make though, it can sometimes be a challenge to find certain ingredients. Like tomatillos, for example. These Mexican husk tomatoes are named aptly, as they have a papery husk, which is removed before cooking. They’re a little bigger in size than a cherry tomato and are pale green with an even paler inside, and a tart flavor. 

They’re not always easy to find. There’s a local farm that grows them, but they don’t always bring them to the farmer’s market because they don’t tend to sell as well in our town as they do in other places. There is a local independent grocer that sometimes has them, but not always. That grocer is generally not on my way to anything, so if I go down there only to find out they don’t have them that day, it can be disappointing.

But I’ve lucked out a few times recently. I was able to pick them up once at the farmer’s market, and for my last batch of raw salsa verde, I picked them up at that grocery store. 

Raw Salsa Verde

When making salsa verde, you have several options…you can boil the tomatillos, roast them, or keep them raw. I was tight on time this afternoon, so I opted to go with the raw salsa verde today, but all versions are delicious, in my opinion. 


Raw Salsa Verde...a delicious slushy green salsa with a tart burst of flavor


Now for the recipe…


Raw Salsa Verde

Raw Salsa Verde

Yield: 2 1/4 cups
Prep Time: 10 minutes


  • 1 lb tomatillos, husked, and chopped in half
  • Small white or yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 jalapeno, seeded and chopped
  • 1/2 cup cilantro, chopped, some stems okay
  • juice from 2 limes


  1. Puree all ingredients in blender until smooth.

Stay tuned to see what dish I am going to make with my raw salsa verde…it’s great with chips, but we did not eat it that way this time around! 

Do you like salsa verde? Have you ever made it?

If you like this recipe, you may also like: 


Tuesday 12th of May 2015

A definite must try...YUM! Thanks for sharing at the #HomeMattersParty - we hope to see you again next week. :)

~Lorelai Life With Lorelai

Lou Lou Girls

Monday 11th of May 2015

I’m loving this! I’m always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Monday! Lou Lou Girls

Travel Animal Doctor

Wednesday 6th of May 2015

Wow. I absolutely love salsa. And I never knew how to make the salsa verde. What a great recipe to try. I can't wait!

Michelle Nahom

Wednesday 6th of May 2015

It's super easy, whether you boil, roast, and just use the tomatillos as is. Its one of my favorites...hope you enjoy it too!

Amy Basso

Sunday 3rd of May 2015

This looks soooo refreshing! I am thinking about trying it with some green tomatoes from my garden this summer :)

Michelle Nahom

Sunday 3rd of May 2015

I've only tried it with tomatillos not green tomatoes. Let me know how it turns out!


Sunday 3rd of May 2015

you have a 'think' for Mexican food? This is why we're friends.

This may also be a big draw of America. Mexican cuisine is still yet to take off! When I first tried salsa verde I thought it was a poor excuse for pesto but with chips and sour cream- So good! Thanks for this!

Michelle Nahom

Sunday 3rd of May 2015

I love salsa verde...with chips, enchiladas, is so good, no matter how you make it! The raw version is definitely a bit tart...but I like that flavor.

Skip to Recipe