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!
- 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
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!
- 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
- 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.
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.
- 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
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