Is Green Salsa More Spicy Than Red? (Green & Red Salsa Recipes)

Both Green and Red Salsa are spicy and very popular. Have you ever wondered whether green salsa is spicier than red? This article will discuss everything you need to know about that in detail. 

Green Salsa is not as spicy as red; red is hotter. Red salsas are typically served slightly chilled and they are quite spicy, whereas green salsas can be served chilled or warm and their taste is tangy and acidic.

There are a few exceptions. The consistency of salsa can also change. Smooth, chunky, or somewhere in the middle; it depends on the addition of ingredients such as onions, dried chilies, avocado, and even mango and how these ingredients are prepared (sautéed, grilled, charred, or served raw). Continue reading if you want to learn more about Red and Green Salsas.

Difference Between Red and Green Salsa

Green Salsa:

Green Salsa

Green Salsa is made of tomatillos, jalapeno, onion, lime, and cilantro.

To prepare the green salsa, you’ll need to cook the tomatillos, which you may do by boiling, broiling, or pan roasting. All three methods are quick and straightforward, while broiling or pan roasting adds flavor from the tomatillos being seared.

What Does Green Salsa Taste Like?

The flavor of Mexican green salsa is acidic, tangy, and spicy, with a bright and refreshing taste. In a recipe, the level of heat, or spiciness, can vary widely, ranging from mild to intense. The spiciness of each tomatillo Verdes recipe or store-bought brand will vary from mild to highly intense.

How To Make Green Salsa?


  • 1 1/2 pounds tomatillos
  • 2 cloves garlic
  • 1/2 cup chopped white onion
  • 1 tablespoon fresh lime juice
  • 1/2 cup cilantro stems and leaves, chopped 
  • 2 serrano or jalapeño peppers, seeded, stemmed, and chopped (you can use whole for more heat if you want)
  • Salt to taste


  1. Heat The Broiler:

Preheat the broiler by placing the rack about 6 inches away from the hot element.

  1. Prep The Tomatillos:

Remove the tomatillos’ papery husks and thoroughly rinse them. Cut the tomatillos in half and set cut side down on a baking sheet coated with foil.

In their skin, place a few garlic cloves. Place them under the broiler for around 5-7 minutes to lightly blacken the tomatillos’ skins.

  1. Mix The Cooked Tomatillos With The Ingredients In A Blender:

In a food processor or blender, pulse the cooked tomatillos, onions, lime juice, cilantro, garlic, and chili peppers until finely chopped and combined.

  1. Season And Serve:

Season to taste with salt before serving.

Cool before refrigerating. Eat with tortilla chips or as a salsa to accompany Mexican cuisine.

Red Salsa:

Roasted Chili Corn Salsa

Chiles de Arbol, tomatoes, salt, garlic, and water are traditional ingredients in this salsa, but some cooks like to add tomatillos (medium-sized tomatoes with a husk).

What Does Red Salsa Taste Like?

This salsa is quite spicy, but you may adapt the heat to your liking by reducing the amount of Arbol peppers used. This salsa is also delicious with “Tacos al Pastor.”

How To Make Red Salsa?


  • 1 can diced fire-roasted tomatoes
  • 2 serrano chiles or jalapenos
  • 1 medium white onion, cut in half
  • 1 tbsp. salt
  • 1 garlic clove 2 teaspoons vegetable oil
  • Lime Juice
  • 8 fresh cilantro sprigs
  • Drain the Tomato Juice:
  • Drain and discard about half of the tomato juice from the can (around 13 cups).


  1. Mix The Garlic and Tomatoes In A Blender:

Pulse the garlic in a food processor to finely mince it. Toss in the tomatoes and remaining can’s juice. Combine the onion, cilantro, jalapeno, lime juice, and salt in a mixing bowl.

  1. Scrape Down The Edges:

Scrape down the edges as needed until the mixture is relatively smooth and no significant bits of tomato or onion remain. If necessary, season with more lime juice and salt to taste.

  1. Season and Serve:

Serve the salsa right away, or keep it in the fridge for later. This salsa keeps for about 10 days in the refrigerator, covered.

What Foods Go Well With Salsa?

Following are some foods that go well with green and red salsa.

Salsa For Dipping

Perhaps you’re simply seeking a quick way to get the salsa from the jar to your mouth. We understand that the most common way to enjoy salsa is with a tortilla chip, but if you want to spice things up while still dipping anything into it, we’ve got you covered!  

Compound Butter

Combine softened butter and keep refrigerated; use over steaks or other proteins after they’ve been cooked.

Salsa As A Topping

With salsa on top, almost anything savory, meaty, salty, fresh, or somewhat sweet tastes even better: chicken, baked potato, steak, etc. (red, sweet, yellow, seriously, all of them are good). You may even top a salad with salsa and call it supper, especially in the summer heat.


Serve your burger with a spicy salsa of your choice. Burgers benefit from sauces with a lot of garlic or smoked peppers. Add to your meat mixture before cooking to twist your standard burger.

Toss the Salsa Into The Grits

Throwing in a little shredded Mexican cheese is also delicious.

Health Benefits of Green and Red Salsa:

Healthy Source of Vitamin C

Onions, lime juice, and tomatoes are all high in vitamin C, an antioxidant. Vitamin C aids in the prevention of heart disease and the promotion of healthy aging. Because it is not heat stable, it can be lost when foods are heated. However, salsa is frequently served uncooked, which aids in vitamin C absorption.

Low in Calories

Many calorie-dense processed foods contain a large number of calories. On the other hand, one serving of salsa is only about 10 calories (about 2 tablespoons). It’s also quite tasty. When eating salsa, there’s minimal chance of overeating.

Aids Fat Burning

Many salsas include jalapenos for extra heat. Capsaicin, the spicy component in jalapenos, has also been demonstrated to boost the body’s ability to burn fat and aid in weight loss. In addition, jalapenos are high in fiber and vitamin A (which helps maintain eyesight, skin, and repair damaged cells).

May Help to Prevent Metabolic Syndrome

The metabolic syndrome has an underlying cause: oxidative stress. Lycopene has been found to protect against oxidative stress and its associated risk factors. Cardiovascular disease and excessive cholesterol are two of these risk factors.


What Happens If You Eat Salsa Regularly?

Salsa frequently contains onions and garlic. These raise healthy cholesterol while decreasing bad cholesterol! They aid in preventing strokes, blood clots, heart attacks, and other cardiac illnesses.

How Long Does Salsa Keep In The Refrigerator?

The salsa will last for 5 to 7 days in the refrigerator. 

What Are The Signs When Salsa Is Bad?

Mold or other organic growth on the surface or within the container, a foul or off odor, or a sour taste are all indicators. If any of these are present, toss the salsa. If everything appears to be in order, the salsa is probably safe to consume.


Red salsa is spicier than Green. The consistency of salsa can also change depending on the addition of ingredients such as dried chiles, avocado, onions, and even mango. These ingredients are prepared (grilled, sautéed, boiled, charred, or served raw). Hopefully, with the help of our article, you now have in-depth knowledge of the Green and Red Salsa!

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Bill Kalkumnerd
Bill Kalkumnerd

I am Bill, I am the Owner of HappySpicyHour, a website devoted to spicy food lovers like me. Ramen and Som-tum (Papaya Salad) are two of my favorite spicy dishes. Spicy food is more than a passion for me - it's my life! For more information about this site Click

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