A must-have in your refrigerator – this Tomatillo Salsa Verde recipe is so easy and flavorful that you’ll wonder why you haven’t always been making it!
Give me chips and something to dip them in, and I’m a happy girl! If you want to serve an array of Mexican-inspired dips, also check out this Bean Dip, Queso Blanco, or Tropical Guacamole.
One thing will always be true – I love chips and salsa.
I was craving some tomatillo salsa not long ago, so I dug this Tomatillo Salsa Verde recipe up from the archives and made it again. I love how simple this recipe is, and that it only takes 4 ingredients, plus some salt and pepper. And I especially love that it can be ready in 20 minutes. You definitely can’t beat that!
Tomatillo Salsa, also known as Salsa Verde, is a (usually) mild salsa made with tomatillos instead of tomatoes. While I love a traditional salsa, I think my heart really belongs to tomatillo salsa!
Ingredients
- Tomatillos: You’ll want to remove the outer paper-like husk and rinse the tomatillos well.
- Jalapeno: If you like things spicy you can leave the ribs and the seeds in, or remove them for a more mild salsa.
- Garlic: Even though the garlic will go into the food processor, you will want to mince it well first.
- Cilantro: I know that “a bunch” is kind of ambiguous, but you’ll want a decent amount of cilantro. It will be about 1 to 1 1/2 cups of loose cilantro leaves. You can always add more or less to taste, though.
- Salt and Pepper: You’ll add salt and pepper to taste. If you are afraid of over salting, wait until the salsa has been processed in the food processor, then taste and salt.
How to Make Tomatillo Salsa Verde
- Remove the paper husks and rinse the tomatillos and place them in a large pot with the jalapeno. Fill with enough water to cover the tomatillos. Place over medium-high heat and boil until the tomatillos turn an olive green color, then drain.
- Place the cooked tomatillos and jalapeno in a food processor along with the garlic and cilantro. Season with salt and pepper.
- Process until the salsa is smooth. Taste and season with more salt and pepper, if necessary.
Frequently Asked Questions
What are tomatillos?
Here are a few facts about tomatillos:
- Tomatillos are actually a fruit, not a vegetable.
- People sometimes look at them as green tomatoes, but they are actually closer to a gooseberry than a tomato.
- One tomatillo plant will not produce fruit on it’s own. There must be two or more plants for proper pollination.
- Tomatillos can be kept in the refrigerator for up to 2 weeks. They will last even longer if the papery skin is removed before storing.
- Tomatillos can actually be found in many colors – yellow, green, red, and even purple!
Where can you find tomatillos
Most tomatillos are native to Mexico, but you’ll also see them grown throughout the western United States.
These days, you can usually find tomatillos in any major grocery store. Look in the produce section, usually by the jalapenos. I have seen them at the local chains, so they should be pretty easy to find. If you are having a hard time finding them, try your local Mexican grocer.
Can you roast the tomatillos instead of boiling them?
Yes! The flavor will be a little different, but still very delicious.
Recipes That Use Salsa Verde or Tomatillo Salsa
Salsa Verde Steak Sandwiches
Salsa Verde Chicken
Slow Cooker Chicken Tacos
White Chicken Chili
Smothered Chicken Burritos
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Tomatillo Salsa Verde
Ingredients
- 10 tomatillos
- 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
- 2 garlic cloves, minced
- 1 bunch cilantro
- salt and pepper to taste
Instructions
- Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.
- Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.
Meri Hanlon says
Great recipe. Wonderful over grilled chicken.
Meri Hanlon says
Rebecca says
I add more then just 1 jalapeño , one not so Spicy
Deborah says
Sounds perfect!!
Amy D Hardesty says
Can this recipe be canned? and if so what way would be better water canning or a pressure cooker
Deborah says
I’m afraid I haven’t done much canning, so I couldn’t help you with this. Sorry!
Amy D Hardesty says
No problem I understand. Thank you for replying back
Patty says
Ready to try this recipe. My question is can you replace cilantro with parsley or something else. My son in law is allergic to cilantro. Thanks for your recipe
Deborah says
You can leave the cilantro out completely or add parsley. The cilantro does add a lot of flavor, so I would make sure and taste it after and add any other seasonings (more salt, or more garlic) if it feels like it needs something else.
Myfoodgirl says
Simple but delicious recipe! Thanks so much for sharing!
Paulette says
This recipe was so easy to make! Next time I will add the seeds from the Jalapeno for a little kick!
Silvia Santillan says
I love this recipe
Faythe Irwin says
I love this! I made a different tomatillo salsa a week ago and it lacked something but this was amazing. If it tastes a little bland add a little salt, stir, taste and then add a little more if needed!
Bill says
It was so easy to make this tomatillo salsa. I live in Southern California and tomatillos are readily available. Followed the recipe as stated. Added all jalapeno ribs and seeds for some heat. Squeezed half a fresh lime just to kick it up. Happy camper here. Gracias!
Tracy Hillman says
Absolutely delicious !!
Angela says
Does anyone how long it will good for in a glass jar in a fridge?
Deborah says
I’m guessing it would be good for 5-7 days.