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Salsa Verde with Tomatillo

Prepare taqueria-style salsa verde with tomatillo to serve alongside comfort meals like carnitas, tacos, tostadas, and enchiladas or as a dip for tortilla chips.

Salsa verde with tomatillo in a dish.

What is Salsa Verde?

It’s a type of salsa from Mexico, the name translating to ‘green sauce’ in English, and it’s no wonder why. Traditional salsa verde with tomatillos combines jalapeño, cilantro, onion, and garlic. It is commonly used as a condiment or topping for meals like tacos, enchiladas, and grilled meat or as a side dish for tortilla chips.

Ingredients You’ll Need

  • Tomatillos are the main ingredient for salsa verde. Use fresh tomatillos when they are in season or canned tomatillos to ensure it’s fresh.
  • Onion: Cut the white onion in half for this recipe.
  • Garlic: I suggest using two fresh garlic cloves, but measure with your heart.
  • Jalapeño: Include one to two jalapeño peppers for a little heat, but adjust the spiciness to your liking.
  • Cilantro: Include freshly chopped cilantro.
  • Salt: Taste and season the salsa with salt.

Additions and Substitutions

  • Incorporate serrano peppers for a spicier salsa, and poblano or bell peppers are a great option if you think the salsa will be too spicy – though they will alter the flavor slightly.
  • Be adventurous with the salsa verde and include fresh avocados, mangos, or pineapples.

How to Make Tomatillo Salsa

The full recipe with measurements is in the recipe card below.

Step 1: Preheat your broiler or gas grill to high heat. Place the tomatillos, onions, garlic cloves, and jalapeño peppers on a rimmed baking sheet or directly on the grill grates.

Step 2: Roast the vegetables, turning them occasionally, until they char and soften, for about 5-10 minutes. Keep an eye on them to prevent burning. Once charred, remove them from heat and let them cool slightly.

Step 3: Transfer the charred vegetables to a food processor or blender, and add cilantro, salt, and water. Process until smooth.

Step 4: Taste and season with salt. Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes before serving.

Expert Tips

  • Select ripe tomatillos and fresh jalapeños for the best flavor. Look for tomatillos with firm, green husks and a slightly sticky texture underneath.
  • Refrigerate the salsa for at least 30 minutes before serving to let the flavors meld together.

If you enjoy this dip, serve it with one of these Mexican recipes!

Salsa verde with tomatillo in a dish.

What do you Eat with Salsa Verde?

What to do with the Leftovers

  • Refrigerate: Store the leftover salsa verde in an airtight container or jar for three days.
  • Freeze: Let the salsa cool completely. Then, transfer it to a freezer-safe container or bag. Salsa freezes for 2-3 months.
  • Thaw: Defrost the leftovers in the refrigerator overnight.
  • Repurpose: Use the leftover salsa to make enchiladas verde, carne en su jugo, chicharrón en salsa verde, or tamales de pollo en salsa verde.

More Salsa Recipes:

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Salsa verde with tomatillo in a dish.

Salsa Verde with Tomatillo

Tressa Jamil
Prepare taqueria-style salsa verde with tomatillo to serve with comfort meals like carnitas, tacos, and enchiladas or as a dip for tortilla chips.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Salsa, Sauce
Cuisine Mexican
Servings 12 Servings
Calories 18 kcal
Ingredients
  
  • 15 tomatillos, husked removed, washed, and cut in half
  • 4 jalapeño peppers, stemmed
  • ½ white onion, peeled and cut in half
  • 3 garlic cloves
  • 1 cup fresh cilantro
  • 2 teaspoon kosher salt
  • 2 cups water
Instructions
 
  • Preheat your broiler or gas grill to high heat. Place the tomatillos, onions, garlic cloves, and jalapeño peppers on a rimmed baking sheet or directly on the grill grates.
  • Roast the vegetables, turning them occasionally, until they char and soften, for about 5-10 minutes. Keep an eye on them to prevent burning. Once charred, remove them from heat and let them cool slightly.
  • Transfer the charred vegetables to a food processor or blender, and add cilantro, salt, and water. Process until smooth.
  • Taste and season with salt. Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes before serving.
Notes
Yields: 2 Cups
Expert Tips:
  • Select ripe tomatillos and fresh jalapeños for the best flavor. Look for tomatillos with firm, green husks and a slightly sticky texture underneath.
  • Refrigerate the salsa for at least 30 minutes before serving to let the flavors meld together.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 18 kcal | Carbohydrates: 4 g | Protein: 1 g | Sodium: 391 mg | Potassium: 142 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 189 IU | Vitamin C: 11 mg | Calcium: 8 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating