This vibrant Salsa Verde with Chips is a zesty, herby alternative to tomato salsa. It’s incredibly fresh and comes together in minutes with no cooking required. Serve it with tortilla chips or use it as a versatile condiment for grilled meats and tacos.
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Why You’ll Love This Salsa Verde with Chips
- Fresh & vibrant: Bursts with bright, raw herb and lime flavors.
- Quick & easy: Just pulse everything in a food processor.
- Versatile uses: Perfect with chips, grilled meats, or tacos.
- Impressive yet simple: Feels fancy but is totally approachable.
Ingredients & Tools
- 2 large bunches fresh cilantro, mostly leaves and tender stems
- 1 bunch fresh flat-leaf parsley
- 3-4 cloves garlic, peeled
- 1 small white onion, roughly chopped
- 2 jalapeño peppers, stems removed (seeds in for more heat)
- Juice of 3-4 limes (about 1/3 to 1/2 cup)
- 1/2 cup extra-virgin olive oil
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 bag of your favorite tortilla chips, for serving
Tools: A food processor or high-speed blender, a spatula, and a medium bowl for serving.
Notes: The quality of your ingredients really matters here. Since this is a raw sauce, fresh, vibrant herbs and a good, fruity olive oil will make all the difference in the world. Don’t be shy with the lime juice, either—it’s what gives the salsa its signature tang.
Nutrition (per serving)
| Calories: | 85 kcal |
| Protein: | 1 g |
| Fat: | 8 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the parsley. I know cilantro is the star, but the parsley adds a wonderful, earthy depth that balances out the cilantro’s distinct flavor. Using both creates a much more complex and rounded salsa.
- How spicy do you like it? The heat level is completely in your control. For a mild salsa, remove the seeds and membranes from the jalapeños. For a real kick, leave them in—or even add a serrano pepper for extra fire.
- Use the tender cilantro stems. There’s a ton of flavor in those softer, green stems, so don’t feel like you have to pick off every single leaf. Just avoid the thick, woody parts at the very bottom.
- Taste your limes! Limes can vary in juiciness and acidity. Start with the juice of three, then taste your salsa and add the fourth if you want it extra tangy. It’s all about personal preference.
How to Make Salsa Verde with Chips
Step 1: First, give your herbs a really good wash. Cilantro and parsley can be sandy, so swish them in a bowl of cold water, then spin them dry in a salad spinner or pat them gently with a kitchen towel. You don’t want any extra water diluting your beautiful salsa. Roughly chop the onion and peel your garlic cloves to get everything ready for the processor.
Step 2: Now, it’s time to build the base of your salsa. Add the cilantro, parsley, chopped onion, garlic cloves, and jalapeños to the bowl of your food processor. Pulse it about 5-7 times, until everything is coarsely chopped. You’ll notice the incredible aroma already starting to release—that’s the sign you’re on the right track. You want a rough chop at this stage, not a puree.
Step 3: Next, add the lime juice, olive oil, salt, and pepper. Secure the lid back on and process for a solid 20-30 seconds, until the sauce is mostly smooth but still has a little bit of texture. You’re aiming for a saucy, pesto-like consistency. If it looks too thick, you can add another tablespoon of olive oil or a splash of water to loosen it up.
Step 4: This is the most important step: taste and adjust. Grab a chip, dip it in, and see what you think. Does it need more salt? Another squeeze of lime? Maybe a pinch more pepper? This is your chance to make it perfect for your palate. Adjust the seasoning, give it one last quick pulse to combine, and then scrape it into your serving bowl.
Step 5: Let the salsa rest for about 10 minutes before serving. This short resting time allows the flavors to meld together beautifully. The salt will draw out the moisture from the herbs and the sharpness of the garlic will mellow just a touch. While it rests, arrange your favorite tortilla chips in a basket or on a platter.
Step 6: Serve your vibrant green salsa verde right away with the chips for dipping. Honestly, it’s best enjoyed the day it’s made, when the colors are brightest and the flavors are at their peak. Dive in and enjoy the fresh, zesty, herby goodness!
Storage & Freshness Guide
- Fridge: Store in an airtight container for 2–3 days; stir before serving.
- Freezer: Not recommended—herbs become mushy when thawed.
- Reviving: If watery, drain excess liquid or stir in fresh herbs.
Serving Suggestions
Complementary Dishes
- Grilled Fish Tacos — The bright, acidic salsa cuts through the richness of the fish perfectly, adding a fresh topping that elevates the entire taco.
- Sheet Pan Chicken Fajitas — A dollop of this salsa on sizzling chicken and peppers adds a burst of freshness that balances the smoky, spiced flavors.
- Cheesy Quesadillas — Use it as a dipping sauce on the side; the cool, herby salsa provides a wonderful contrast to the warm, melted cheese inside.
Drinks
- Classic Margarita — The lime in the cocktail and the lime in the salsa harmonize beautifully, making for a truly refreshing pairing.
- Ice-Cold Mexican Lager — A crisp, light beer is the perfect palate cleanser between bites of the zesty salsa and salty chips.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus complement the salsa’s freshness without overpowering it.
Something Sweet
- Mango Sorbet — The sweet, tropical flavor of mango is a fantastic way to finish the meal, cleansing the palate after the savory, garlicky notes.
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in chocolate is a classic, indulgent ending that everyone loves.
- Lime and Coconut Flan — A creamy, cool flan with hints of lime and coconut echoes the citrus in the salsa for a beautifully cohesive dessert.
Top Mistakes to Avoid
- Over-processing the salsa. If you blend it for too long, you’ll end up with a watery, green puree instead of a sauce with pleasant texture. The trick is to pulse and process just until it comes together.
- Using stale or low-quality herbs. Since this recipe relies so heavily on fresh herbs, wilted or yellowing cilantro and parsley will result in a dull, less flavorful salsa. Always use the freshest bunches you can find.
- Skipping the taste test. Not all limes are created equal, and your personal salt preference may vary. Always taste
Salsa Verde With Chips
Make this fresh, zesty Salsa Verde with Chips in just 15 minutes! A no-cook, herby dip perfect for parties or snacking. Get the easy recipe and serve it today!
Ingredients
For the Salsa Verde:
-
2 large bunches fresh cilantro (mostly leaves and tender stems)
-
1 bunch fresh flat-leaf parsley
-
3-4 cloves garlic (peeled)
-
1 small white onion (roughly chopped)
-
2 jalapeño peppers (stems removed (seeds in for more heat))
-
3-4 limes (juiced (about 1/3 to 1/2 cup))
-
1/2 cup extra-virgin olive oil
-
1 teaspoon sea salt (plus more to taste)
-
1/2 teaspoon freshly ground black pepper
For Serving:
-
1 bag your favorite tortilla chips
Instructions
-
First, give your herbs a really good wash. Cilantro and parsley can be sandy, so swish them in a bowl of cold water, then spin them dry in a salad spinner or pat them gently with a kitchen towel. You don’t want any extra water diluting your beautiful salsa. Roughly chop the onion and peel your garlic cloves to get everything ready for the processor.01
-
Now, it’s time to build the base of your salsa. Add the cilantro, parsley, chopped onion, garlic cloves, and jalapeños to the bowl of your food processor. Pulse it about 5-7 times, until everything is coarsely chopped. You’ll notice the incredible aroma already starting to release—that’s the sign you’re on the right track. You want a rough chop at this stage, not a puree.02
-
Next, add the lime juice, olive oil, salt, and pepper. Secure the lid back on and process for a solid 20-30 seconds, until the sauce is mostly smooth but still has a little bit of texture. You’re aiming for a saucy, pesto-like consistency. If it looks too thick, you can add another tablespoon of olive oil or a splash of water to loosen it up.03
-
This is the most important step: taste and adjust. Grab a chip, dip it in, and see what you think. Does it need more salt? Another squeeze of lime? Maybe a pinch more pepper? This is your chance to make it perfect for your palate. Adjust the seasoning, give it one last quick pulse to combine, and then scrape it into your serving bowl.04
-
Let the salsa rest for about 10 minutes before serving. This short resting time allows the flavors to meld together beautifully. The salt will draw out the moisture from the herbs and the sharpness of the garlic will mellow just a touch. While it rests, arrange your favorite tortilla chips in a basket or on a platter.05
-
Serve your vibrant green salsa verde right away with the chips for dipping. Honestly, it’s best enjoyed the day it’s made, when the colors are brightest and the flavors are at their peak. Dive in and enjoy the fresh, zesty, herby goodness!06
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