The best tomatillo salsa verde recipe! Learn how to make homemade roasted tomatillo salsa to serve with chips, tacos, enchiladas and more.
It’s so easy to buy tomatillo salsa verde in a jar, but it’s SO much better when you make it fresh yourself. This is my go-to green salsa verde recipe. It’s fresh, it’s tangy, and a little bit spicy. I keep it on hand to jazz up any meal from breakfast, lunch, dinner and more.
How to make Tomatillo Salsa Verde
- First, get some tomatillos! I usually find them near the jalapeño peppers at the grocery store. They’re like little green tomatoes wrapped in paper husks. In the summer, I get them at the farmers market.
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness.
- Roast the tomatillos, onion, garlic, and jalapeño for 15 minutes or until the tomatillos are soft.
- Pulse in a food processor with 1 to 2 tablespoons water.
- Season to taste & serve!
Alternatively, you can char the tomatillos everything on the grill. I like to use this grill pan on the grill for veggies.
You’ve made your salsa verde, now what?
- Get out the chips and start scooping! Serve it with guacamole, pico de gallo, and margaritas.
- Use it as a sauce for anything you’re grilling or roasting
- Make tacos! Salsa verde will jazz up any grilled or roasted veggie taco filling. I also love blending an avocado with my tomatillo salsa to make a creamy variation for tacos.
- Make a burrito bowl by serving it over beans, rice (or cauliflower rice), and avocado
- Save some for breakfast and scoop it onto eggs, serve with a frittata, or scoop into a quick breakfast taco.
Recipes to pair with tomatillo salsa verde:
- Homemade Taquitos
- Vegan Tacos
- Easy Fajitas
- Veggie Breakfast Burritos
- Healthy Taco Salad
- Cilantro Lime Rice
- Sheet Pan Nachos
If you loved this salsa, try my mango salsa, pineapple salsa, and vegan nacho cheese sauce next!
Tomatillo Salsa Verde
The best tomatillo salsa verde recipe! Learn how to make tangy roasted tomatillo salsa to serve with chips, tacos, enchiladas and more.
Ingredients
- 6 medium tomatillos
- 1/4 medium yellow onion, cut into large chunks
- 1 serrano or jalapeño pepper, stemmed* (see note)
- 2 garlic cloves, unpeeled, wrapped in foil
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lime juice
- ¼ cup chopped cilantro
- 1/2 to 3/4 teaspoon sea salt to taste
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
- Serve with chips or with your favorite mexican recipe.
Notes
*If you’re sensitive to spice, start by adding HALF of the pepper and add the rest to taste. If you’ve made your salsa too spicy, try adding a few splashes of white wine vinegar to tone down the heat.
Variation: make this salsa creamy by blending in 1 small ripe avocado.
Fantastic! Added grape tomatoes. Tripled the recipe. Served over tamales. Nom nom nom.
I’m so glad you loved it!
This salsa was incredible! It tasted just like favorite Aldi Verde.
One problem though…I stored it in the fridge and it coagulated and tasted bitter afterwards. Did I do something wrong? I put it in a glass ball jar with a wax paper sealed top.
I’m glad you enjoyed it! Mine does thicken in the fridge overnight, you could try letting it come closer to room temp before serving, or stir in a little water or a neutral oil, like avocado oil. I haven’t noticed a bitter taste (it could be the wax? A glass jar on it’s own should be fine).
I’ll try it without the wax top next time. Have you ever canned this?
I’m wondering if storing at room temp would help. I’m a prepper with limited time so I like to make stuff ahead of time.
Hi Stephanie, I hope it goes well! I haven’t canned them, I don’t really have experience canning 🙂
I made this yesterday and it was delicious!
What about canning it?
my csa this week included tomatillo, jalapeño and cilantro. this salsa was the perfect recipe to make! – delicious and so easy! thank you!
I’m so glad you loved it!
Hi there! Do you have any tips for how to save it once it’s made? Do I let it cool off and then refrigerate? Refrigerate right away? Tips for preserving? I JUST made it and it’s AH-MAZING!!
Hi Keisha, I’m glad you loved it! Let it cool and then store in the fridge for 5 to 7 days.
Can this be frozen? I am doubling the recipe. But know it will not be used up in a week. Thanks
Hi Cherly, I think it might work, but I haven’t tried (it disappears quickly around here).
This was so good! I didn’t add peppers because I can’t handle spicy but it turned out well. I used it for taco lasagna instead of my usual store bought salsa and it was so much better. I’ll be using this salsa from now on.
Made it twice already. The second time I added roasted and fresh tomatoes, used a Scotch Bonnet pepper (super spicy)and an entire garlic bulb but also added more tomatillos. Absolutely delicious. So fast and easy.
Best salsa ever! Even my picky family loved it. So easy to make.
I’m so glad you all loved it!