Easy Tomatillo Salsa Verde

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5 from 4 votes

Grab your tortilla chips and make this homemade salsa verde that takes only 30 minutes to make from fresh tomatillos. You’ll never go back to store-bought again!

I’m still kicking myself that I didn’t make this tomatillo salsa recipe years ago, because it’s seriously so much better than storebought, so easy to make, and keeps in the fridge for days (AKA chips and homemade salsa all day, every day!).

Why will this homemade salsa verde blow your mind? It’s all about the tomatillos. Instead of roasting them in the oven, which takes quite a long time to do, I broil them which takes less than 10 minutes and yields the same results: a hint of smokiness from lightly charred skins, a little sweetness with the perfect acidity, and intense flavor.

Blended with all the classics – onion, cilantro, garlic, lime juice, and jalapeño to your liking – this green salsa is almost unfairly delicious, slathered on chips or even swirled into a steaming bowl of Turkey Chili.

Watch How to Make Salsa Verde

Recipe Ingredients

Here’s a list of ingredients you’ll need:

  • Fresh tomatillos – tomatillo salsa calls for…yes, you called it, tomatillos! Tomatillos are bright green and covered in a papery husk. They are often available next to the tomatoes in your local grocery store’s produce aisle.
  • White onion – white onion is extra crisp, the classic addition to salsa verde.
  • Fresh cilantro – another classic component is cilantro. If you’re not a cilantro fan, you can use flat leaf parsley instead.
  • Garlic – garlic always seems to make everything better.
  • Fresh lime juice – a squeeze of fresh lime juice brightens up the salsa.
  • Salt – salt enhance flavor.
Tomatillo salsa verde recipe ingredients

How to Make Tomatillo Salsa Verde

Salsa verde (AKA tomatillo salsa) is made with just a few ingredients and in just 30 minutes! Plus it keeps so well in the fridge, so it can easily be made ahead. Full instructions in the recipe card; this is an outline.

  1. Preheat.

    Preheat oven to high-broil.

  2. Wash.

    Remove the tomatillo husks, popping off any stems too. Rinse thoroughly under running water. Pat dry.

  3. Prick.

    Place tomatillos and the halved jalapeño on a baking sheet. Prick each tomatillo with a fork.

  4. Broil.

    Broil for 5 minutes. Flip over the tomatillos and jalapeño halves.Place tomatillos and jalapeño on a baking sheet and prick with a fork.

  5. Broil again.

    Watching carefully, broil for another 3-6 minutes, until the tomatillo skins are lightly charred and loosen a bit, just starting to fall apart.Broil again until tomatillo skins loosen and char slightly.

  6. Cool and assemble.

    Let cool for at least 10 minutes. While cooling, add onion, cilantro, garlic, and lime juice to a blender.

  7. Add.

    Add one or both of the jalapeño halves. Add tomatillos and any juice left on the pan.Add to a blender.

  8. Blend.

    Pulse blender until your desired consistency is reached.

  9. Serve.

    Stir in salt. Chill in the refrigerator (recommended) before serving.

Storage

Green salsa is great made ahead. Store in an airtight container in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months!

What to Serve With Tomatillo Salsa

Green salsa goes so well with almost anything that goes well with red salsa. So make your Homemade Tortilla Chips and get dipping! Here are some of my other favorite ways to serve green salsa:

More Salsas and Mexican Recipes You’ll Love!

Easy Tomatillo Salsa Verde

Grab your tortilla chips and make this homemade salsa verde that takes only 30 minutes to make from fresh tomatillos. You’ll never go back to store-bought again!
5 from 4 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer, Sauce & Dips, Side Dish, Snack
Cuisine: Mexican
Keyword: spring, summer
Servings: 10 servings (1/4 cup each)
Calories: 20kcal
Author: Tastefully Grace

Equipment

  • Blender

Ingredients

  • 1 pound fresh tomatillos
  • 1 small white onion peeled and quartered
  • 1 jalapeño pepper halved and seeded
  • ¼ cup roughly chopped fresh cilantro
  • 1 large garlic clove peeled
  • 1 tablespoon fresh lime juice
  • Salt to taste

Instructions

  • Preheat oven to broil. If you have a high-broil setting, use that.
  • Remove the tomatillo husks, popping off any stems as well. Rinse the tomatillos thoroughly under running water to remove the sticky sap. Pat dry.
  • Place tomatillos and the halved jalapeño on a baking sheet. Prick each tomatillo twice with a fork.
  • Broil for 5 minutes. Use tongs to flip over the tomatillos and jalapeño halves.
  • Watching carefully, broil for another 3-6 minutes. The tomatillo skins should be lightly charred and should loosen a bit, just starting to fall apart.
  • Let cool for at least 10 minutes. While cooling, add onion, cilantro, garlic, and lime juice to a blender.
  • Add one or both of the jalapeño halves depending on your desired heat level. Add all of the tomatillos and any juice left on the pan.
  • Pulse blender, scraping down the sides as needed, until your desired consistency is reached. I like mine mostly smooth with fine chunks!
  • Stir in salt. Enjoy right away or chill in the refrigerator (recommended) before serving.

Video

Notes

  • Use a small white onion, not a medium or large one.
  • Like it hot or not? Half a jalapeño will yield a mild salsa with just a touch of heat. A full one will yield a medium salsa. Like it spicier? Add 2 jalapeños! You can use serrano pepper(s) if preferred.
  • Don’t like cilantro? Use flat leaf parsley instead.
  • Chill for 2 hours before serving for best results.

Nutrition

Serving: 1serving | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 117mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.3mg
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8 Comments

  1. Anonymous
    June 21, 2024 / 9:55 pm

    5 stars
    Thanks for the tips on how to achieve different levels of spiciness. The salsa was tangy, smoky, and turned out just right for my taste. Plus so quick under the broiler!

  2. Anonymous
    June 21, 2024 / 9:51 pm

    5 stars
    I’ve seen tomatillos at the farmer’s market and always wondered what to do with them. Will definitely be trying this for my family’s next summer cookout!

  3. Anonymous
    June 19, 2024 / 5:06 pm

    5 stars
    I love Southwest/Mex food and this recipe gets it just right. As much as I enjoy my traditional tomato-based salsa, the tomatillo version takes it to a new level, especially in summer when the emphasis is on clean, fresh flavors.

    • June 23, 2024 / 2:58 pm

      I love tomato-based salsa too, but I totally agree that tomatillo salsa is extra fresh especially in the summer!

      Cheers,
      Grace

  4. Anonymous
    June 19, 2024 / 3:54 pm

    5 stars
    I LOVE tomatillo salsa. I got addicted to the Moe’s salsa when I was younger and have been trying to make it ever since. I could literally drink this stuff lol.

    • June 19, 2024 / 4:44 pm

      Lol you sound just like my husband! 🙂 Thanks for your review!

      Cheers,
      Grace

5 from 4 votes

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