This delicious copycat Taco Bell Verde sauce is loaded with everything we love about the original. Tomatillos, onions, peppers, garlic, herbs, and more come together to create a flavorful, spicy condiment that's perfect for all of your favorite Mexican foods.
I love Taco Bell. I know, I know, it's not really Mexican food, but I don't care. But, I still love it. I've made this delicious copycat recipe so I can get that delicious flavor in an actual authentic Mexican dish!
Taco Bell Salsa Verde
This was inspired by my salsa recipe on this site, and pairs well with this amazing chicken taco recipe. I figured if I could make my own salsa so deliciously - and I can - then surely I could make a delicious copycat of Taco Bell's salsa verde, and I was right!
Ingredients
It only takes a few ingredients to make this delicious recipe, and the best part is that you can find almost all of them in your grocery store's produce section. You'll only have to visit the produce section and one other aisle to get everything you need.
- Tomatillos
- White onion
- Serrano peppers
- Banana peppers
- Shallot
- Garlic cloves
- Chopped parsley
- Chopped cilantro
- Lime juice
- Salt
- Cumin
- Black pepper
- Coriander
- Mexican oregano
- Olive oil
See the recipe card at the end of the post for amounts and cooking times.
Instructions
This recipe is an incredibly easy one to make. It only takes a few minutes of prep and a little bit of pan work to create an absolutely delicious final product.
Step 1: Prep the veggies
Slice the tomatillos, onion, banana pepper, shallot, and garlic cloves in half. Seed the serrano peppers and slice in half, as well.
Preheat your cast-iron skillet over medium-high heat for about 5 minutes.
Step 2: Cook the Vegetables
Add olive oil to the preheated skillet and swirl to coat it. Add the vegetables to the skillet and cook for about 20 minutes, flipping the vegetables every 4 - 5 minutes.
Step 3: Cool the Vegetables
Remove the skillet from the heat and let the vegetables cook in the skillet for about 5 minutes.
Step 4: Puree
Transfer the vegetables to a food processor or blender and add the parsley, cilantro, lime juice, salt, cumin, black pepper, coriander, and oregano. Puree for 15-20 seconds.
Hint: Always use a cast-iron skillet for this recipe if you have it. It holds the heat better and leads to more even cooking.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this copycat Taco Bell salsa verde.
- Lime Juice - If you don't have a lime to juice, just use bottle lime juice.
- Oregano - If you don't have Mexican oregano on hand, regular oregano will work in a pinch.
- Vegetable Oil - If you don't have olive oil, regular vegetable oil will also work.
Variations
Want to personalize this copycat Taco Bell verde sauce recipe? Here are some of my tried and true tips for changing up this recipe.
- Even Spicier - For even more heat, add diced jalapenos to the recipe.
- Chopped Green Onions - When the salsa verde is finished, try mixing in chopped green onions for more flavor.
If you love recipes like this, you may also enjoy my ultimate guacamole.
Equipment
You only need a few items to make this easy salsa verde.
- Measuring spoons
- Cutting board
- Knife
- Cast-iron skillet
- Wooden spoon
Storage
This salsa verde will keep in the refrigerator for about a week. For longer storage, you can freeze it for up to two months.
Tips
This recipe might be super easy, but there are some things to know that will make it the absolute best thing you've ever made. These are simple tips, so be sure to look them over.
- If you have one, a cast-iron skillet is best. It holds the heat well, allowing for even cooking.
- If you can, use the juice of a lime. Fresh lime juice is so much better than bottled.
More Salsa Recipes
Do you like salsa? Here are some recipes you may also like to try
FAQ
Do you have questions about this copycat Taco Bell verde sauce? Here are some of the most commonly asked questions about copycat Taco Bell salsa verde.
It really does. In fact, I'd go so far as to say it's better.
This will keep for up to a week in the refrigerator and up to two months in the freezer.
Pour the salsa into an air-tight, freezer-safe container or heavy-duty freezer bags.
Put the frozen salsa verde in a pot and heat over medium-low heat until just warm.
Copycat Taco Bell Verde Sauce
Ready to get cooking? Remember that you can print this recipe if you would like.
Copycat Taco Bell Salsa Verde
Equipment
- blender or food processor
- mason jar or resealble container
Ingredients
- 1 ½ lbs tomatillos
- 1 white onion
- 2 serrano peppers
- 1 banana pepper
- ½ shallot
- 4 garlic cloves
- ½ tablespoon fresh chopped parsley
- 2 tablespoon fresh chopped cilantro
- 1 lime juiced (1 tbsp)
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon coriander
- ¼ teaspoon mexican oregano
- 1 tablespoon olive oil
Instructions
- Get out and measure your ingredients.
- Preheat a cast iron skillet over medium high heat for 5 minutes.
- Slice tomatillos, onion, banana pepper, shallot, and garlic cloves in half. Seed the serrano peppers and slice in half.
- Add olive oil to the skillet and swirl to coat. Add tomatillos, onion, peppers, shallot, and garlic clove cut side down to the skillet.
- Cook for 20 minutes, flip the veggies every 4-5 minutes.
- Remove cast iron from heat and let cool for 5 minutes. Then, transfer ingredients to a food processor or blender.
- Add parsley, cilantro, lime juice, salt, cumin, black pepper, coriander, and oregano.
- Puree for 15-20 seconds.
- Pour salsa into mason jars and allow to cool completely before storing.
- Enjoy every bite!
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