The best homemade tomatillo salsa verde! Made with roasted tomatillos, fresh limes, onion and cilantro this tangy delicious recipe is made quickly and will enhance any tacos or great for dipping.
Why Tomatillo Salsa Verde is the best
Broiled, then blended tomatillo salsa has delicious tangy flavors mixed with onion, garlic and some lime juice to create the best salsa for topping on tacos, mixing in burritos or just plain dipping.
What Is Salsa Verde
Salsa verde translated means green sauce. It is a type of spicy, green salsa in Mexican Cuisine based with tomatillos, green peppers and onion.
About Tomatillo salsa ingredients
- tomatillos- you will need about 8-12 medium tomatillo. You can find these in the fresh grocery isle in their husks.
- jalapeno- one large jalapeño. Note- small jalapeños are spicier than large ones. So if you prefer a spicy salsa choose two small ones and keep the seeds.
- garlic- one large clove of fresh garlic. Not the jarred.
- onion- you will need about half of one onion. Your choosing.
- limes- Fresh! over store bought juice.
Remove husks from your tomatillos
The first step to starting your salsa is to remove the husks from your tomatillos.
- rip or tear the husk back
- twist at step and remove the whole stem
- Rinse off the sticky residue
How to make tomatillo salsa verde
Step one: Place your tomatillos, jalapeno and garlic clove on a foil lined baking tray.
Step two: Drizzle lightly with olive oil
Step three: Broil on one side for 4-6 minutes. Until you start to see dark spot.
Step four: flip and broil for another 4-6 minutes
Why do I need to roast tomatillos?
Raw tomatillo have a more crisp tart flavor, when you roast the tomatillo it turns the acidic flavor into a sweet more mellow while also deepening and enriching the salsa.
How to make salsa verde
Now that you have roasted your food its time to combine them into tomatillo salsa verde.
- Add your lime, onion, roasted jalapeno pepper, tomatillos, garlic and DRIPPINGS from the oven into a blender.
- Make sure to season it with a little sea salt.
Blend until completely smooth. If you don't have a blender you can also use a food processor.
Let cool
As the salsa comes to room temperature it will thicken slightly. As it rests the flavors will marry and become more enhanced.
Expert Tips:
If you don't want spicy salsa remove the seeds and the rinds from your jalapeno. If you like extra spicy salsa you can roast spicier peppers, like a Serrano pepper, along with your jalapeño for heat.
FAQ's
Store in an air tight container for 7-10 days in the fridge.
This recipe has zero spicy. Between roasting the jalapeno and removing the seeds you will be safe as far as spicy. See expert tips to making it spicy.
Yes! All the ingredients are gluten free! Most corn tortilla chips are also gluten free so this is an excellent dish for your gluten sensitive friends and family.
What do I serve this tomatillo salsa verde with?
Try these recipes! They are great to pair with salsa verde:
Beef Barbacoa Tacos: made in the instant pot these are easy fast tacos.
Carnitas: Try making some carnitas nachos or burritos and drenching them with this salsa and all the toppings. It will be so good!
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Roasted Tomatillo Salsa
Equipment
- blender or food processor
Ingredients
- 8-12 medium Tomatillos
- 1 large Jalapeño
- 2 Cloves of Garlic
- 2 limes juiced
- 1 teaspoon sea salt
- ½ cup cilantro
- ½ onion
- olive oil
Instructions
- set oven to broil
- Remove husks from tomatillos and wash to remove sticky residue.
- Place tomatillos, jalapeño, garlic on cookie sheet lined with silicone baking mat or foil. Drizzle with olive oil.
- Broil for 4-6 minutes, flip and broil again for 4-6
- When done/softened and slightly charred, remove from oven allow to cool slightly.
- Place in blender with remaining ingredients.
- Remove seeds of jalapeño for less heat.
- Puree til smooth.
- Pour into container and allow to sit until at room temperature. Store in air tight container in fridge.
Linda Schaudenecker says
Love,love. Have never used tomatillos before. Are now something I will search into for more ways to use
Ivy says
Burrito is spelled the way you see it here. Your recipe added another o after the I. You spelled it “burrito.” Just future reference. Great recipe!
Kadee says
Thank you for catching that, I'll fix it up!
Ann says
I love this recipe but I would also like it spicy. How would I go about getting it spicier.
Kadee says
To make this spicier, leave the seeds in your jalapeños. That is where the spice is.
C says
How much onion is added?
Desarae says
the entire onion :) Thank you!
Jana says
*** Just a heads up... you did not include the onion in your ingredient list.
I love the salsa!
Kadee says
Thank you!
Emily Kemp says
This sounds so delicious, I've never tasted tomatillos before I need to try and hunt them down!
Talia Graff says
I am making this tomorrow!!!
Julie Osburn says
I LOVE green salsa and can't wait to try your recipe.
darla says
This looks amazing!
Aubrey says
Thanks Darla!!
MaryB says
Love this! Green salsa is our favorite and this one is delicious.
Aubrey says
I'm with you Mary.. green salsa is where it is at!
k minoso says
This was delicious! I was wondering, have you tried freezing the salsa (air-tight container)? Tomatillos are in season now and it would be delicious to eat this later in the year.
Aubrey says
So glad you liked!! thanks for your comment! I haven't tried freezing but what a good idea! I imagine it would last a few months in the freezer with a good freezer safe container. I freeze jams all the time and that's about the length I get out of them. If you want it to last even longer and stay fresh, I would recommend canning- although that can be quite a process.
Donna says
I made this before & froze some for later in the year. I use quart size freezer bags, squeezing out all the air & lay flat to freeze as it saves freezer space. When thawed, it always tastes fresh as the day I made it. Yummy, it's so good!
Desarae says
yay!! this makes me so happy. Thank you for your comment!
robertsss says
I have made this before but with canned Tomatillos. What do you think of that?
Aubrey says
Hmm.. I think I would work, maybe start with out adding the water. If its too thick or rich you can always add a little to dilute or thin. If the canned tomatillos are seasoned you might need to back off on the other ingredients as well. I would start with less and add more to taste! Let me know how it goes!