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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: approximately 2 cups 1x
- Category: Dips/Sauces
- Method: Stove Top
- Cuisine: Mexican
Description
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!
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.
Recipe Notes:
very slightly adapted from Vegetables: Recipes and Techniques from the World’s Premier Culinary College
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 16
- Sugar: 2 g
- Sodium: 38 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: tomatillo salsa, salsa verde
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.
Jane says
Add avocado taste great
Deborah says
Love this idea!!
Lacey says
Roast the tomatillos, garlic amd jalapeno in the oven instead of boiling and you will get and even better glavor.
Harriet says
Have not yet tried this recipe. Did use tomatillos in another recipe, & I put them on a cookie tin, & broiled them, then chopped, used in recipe. Nice chunky salsa which I canned. Yum.
KIMBERLY says
Really delicious, first time making it and it taste way better than some that I’ve gotten at restaurants. Also it satisfied my prego cravings.
Deborah says
I’m so glad you loved it!
Sophie says
This sounds like a great recipe. I am a big fan of enchiladas with the green sauce…I wonder if these can be used in an enchilada recipe? I am so curious to find out! 🙂 I’m making this very very soon!
Roxy says
I made the salsa and poured over chicken enclidas, mozzarella cheese and sour cream…delicious!! (I used 2 serrano peppers instead of jalepeno pepper)
★★★★★
glamah16 says
Great ophotos. I much prefer tomitallio salsa to the red versions.
Dhanggit says
this sounds really good!! and your photos are fantastic!! i saw a similar recipe of tomatillo salsa but its not roasted..i think i prefer your version!
Grace says
a few years ago i would’ve laughed if someone had tried to get me to eat anything other than plain, spicy red salsa. i’ve grown. i now really enjoy things like salsa verde and even salsa with a sweet component to it. good stuff, good recipe. 🙂
Cynthia says
I think that tomatillo salsa is among the best salsas.
Mary says
I’ve never had a tomatillo. I’d love to try this!
kat says
this would be one my husband would love!
White On Rice Couple says
I love salsa too, especially tomatillo salsa! I never have made it yet, but am so inspired now! Thanks!
Susan from Food Blogga says
Love, love, love tomatillos and your salsa! I just made some Friday night with grilled fish. It really perked it up.
Megan says
I once planted a tomatillo plant and got beautiful papery things but no fruit inside. Now I know why! The salsa looks great!
Katerina says
Cooking with Tomatillos has been on y list for a long time and I think this is the easiest recipes I have seen. Plus I am glad that you were inspired enough to try it more then once – definitely a good sign.
Anonymous says
Very interesting post. I too love salsa and I didn’t know that tomatillo plants wouldn’t bear fruit if other plants weren’t nearby!
Ari (Baking and Books)
Steph says
I love salsa as well. I love making roasted tomatillo and avacado salsa.
Kevin says
Tomatillo salsa is one of my favorites. I am going to have to try it on eggs!
Vicarious Foodie says
When are tomatillos in season? Is it now? I never know what to do when I find a tomatillo recipe, because I can never count on my store having them. Sometimes they’re at Whole Foods, sometimes they’re not. I don’t know what the deal is.
RecipeGirl says
You know… I’ve made many a salsa but never with tomatillos. I always enjoy it in a restaurant but I don’t think I really come across good lookin’ tomatillos that often. It looks great!
Gloria says
My daughter makes a great tomatillo salsa; so good, in fact, that I’ve included her recipe in my newest cookbook — Foods & Flavors of San Antonio. http://www.recipeforacookbook.com/flavors
kellypea says
I can’t get enough of this stuff! And the cilantro flavor sounds perfect. You are so right about being able to keep them — even out of the fridge, they’re a very patient fruit, unlike tomatoes that go bad so quickly if I don’t use them. Now I want some salsa!
Scott Barnard says
Olga, I made the enchiladas verdes from Cooks Illustrated last weekend (recipe in the recent edition). They were so tasty! The tomatillos give them a nice tang.
Jenny says
This looks great Deborah, nice and fresh for summer!
Emiline says
I love ALL salsas. This one sounds really good.
I used to be a big baby about how I only liked mild salsa, but not I can take the heat!
I love the second picture. It would be perfect for Tastespotting. 🙁
Olga Berman says
Lovely photos!
I made tomatillo enchiladas one time for America’s Test Kitchen. The people at the grocery store did not even know they sold them!
Patsyk says
I’ve never made anything with tomatillos… do you think I could sub something for the cilantro when making this or would that just kill the flavor all together? We are some of the odd people who don’t care for cilantro… but, I am intrigued by the recipe. what do you think?
eatme_delicious says
Ooo that looks really good. I extremely love homemade/fresh cut salsa but am not a huge fan of the storebought stuff. Interesting fact about them lasting longer if you remove the papery skins, I would’ve thought the opposite. And makes sense that tomatillos are a fruit since tomatoes are!
gkbloodsugar says
A very interesting fruit, and an even more intriguing use.
Nice colour!
Kalyn says
Sounds good, and I have tomatillos in my garden!
noble pig says
I love roasting tomatillos to make salsa, it’s so easy and rewarding!
Aggie says
I loooooooove tomatillo salsa, I think I’ve only made it myself once, but your post has inspired me to make it again! Have a great weekend!
dobetter says
Yum! I have never thought to make tomatillo salsa, but really like it. This recipe looks great. Thanks for sharing.