Tomatillo Salsa Verde

The best tomatillo salsa verde recipe! Learn how to make homemade roasted tomatillo salsa to serve with chips, tacos, enchiladas and more.

Tomatillo Salsa Recipe

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.

Tomatillo Salsa Verde Ingredients

How to make Tomatillo Salsa Verde

  1. 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.
  2. Remove the husks from the tomatillos and rinse under cool water to remove the stickiness.
  3. Roast the tomatillos, onion, garlic, and jalapeño for 15 minutes or until the tomatillos are soft.
  4. Pulse in a food processor with 1 to 2 tablespoons water.
  5. 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.

Tomatillo Salsa Verde in a food processor

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.

what to serve with Tomatillo Salsa Verde

Recipes to pair with tomatillo salsa verde:

Tomatillo Salsa Verde

If you loved this salsa, try my mango salsa, pineapple salsa, and vegan nacho cheese sauce next!

Tomatillo Salsa Verde

rate this recipe:
4.91 from 11 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
The best tomatillo salsa verde recipe! Learn how to make tangy roasted tomatillo salsa to serve with chips, tacos, enchiladas and more.


  • 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


  • 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.


*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.



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Rate this recipe (after making it)

  1. Rachel

    This looks great! I planted tomatillos this year and weren’t quite sure what to do with them. Now I know 🙂

  2. Allyson from

    I agree, nothing beats fresh salsa. I have yet to venture into tomatilla land myself, even though I know how delicious they are. This looks so good I think I’ll take the plunge 🙂

  3. 5 stars
    Hello. I am Mexican, and this salsa is a basic for us. And i just love that you posted this recipe of a true mexican salsa. It’s great! Also with avocado. And the red version is also very tasty. I have a recipe for dried chiles (peppers) red salsa that is amazing. 😀
    Just a tip: we don’t use the oven for it, we roast our tomatoes and onions on the grill 🙂 It gives it a nice toasty-smokey flavour to it that you just don’t get from the oven. 😉

    • Jeanine Donofrio

      thanks Sofia! I often use the grill, but so many people don’t have grills or gas stoves so I wanted to give another option 🙂

    • Diane

      I would love to have a recipe for green salsa pecoso…And your red salsa recipe..Thank you.

  4. P.S: Also, tomatillos are great in salads! With feta cheese and red onions.

  5. Kate from

    mmmmmm so many flavours i cant wait to make and eat this! anything with coriander (cilantro) is an automatic win for me.

  6. Jillian

    This looks delicious! Do you have any idea if it freezes well? I have a lot of tomatillos to use!

  7. Barbara

    I’m a vegan and a first time edible garden gal, and grew tomatillos for the fun of it. They are the most fun beautiful climbing abundance fruit producing plant! This tomatilla salsa is divine. I made it with your stuffed poblano peppers and served it with fresh guacamole. It is the BEST vegan meal I’ve made EVER!!!!

    • Jeanine Donofrio

      Hi Barbara – yay, I’m so glad you liked both!

  8. BBG

    5 stars
    Made this for our weekly cocktail with our daughter and son-in-law, I loved, they raved. I added one jalapeno which really didn’t give it much heat, next time I would use two. A great recipe, it’s a keeper.

    • Jeanine Donofrio

      yay, so glad you all liked it!

  9. YVETTE Ayres

    Hoping this will satisfy my longing for Torchy’s tomatillo salsa. The recipe sounds wonderful can’t wait to make it, here, far far from Austin.

  10. Tanesha

    5 stars
    Just made it! SO yummy! I forgot cilantro while I was out but it’s still delicious/i don’t like cilantro anyway hahaha…I have only tried it fresh out of the blender so I’m excited to try it again after it chills for a few hours!

    • Jeanine Donofrio

      haha, I’m so glad you loved the salsa 🙂

  11. Kelly

    This is our go-to salsa verde. We made some to give away for Christmas and they loved it too. I’m roasting tomatillas right now so I can make another batch.

    • Jeanine Donofrio

      Hi Kelly, I’m so glad you’ve been loving it!

  12. JenniOdie

    5 stars
    Delicious! I quadrupled the recipe b/c I have a a couple very prolific tomatillo plants. Grilled the veggies on the bbq, including the packet of garlic cloves. This recipe is spot on, except I added a wee more salt at the end. Yummy!

    • Jeanine Donofrio

      I’m jealous of your tomatillo plants! So glad you enjoyed the recipe 🙂

  13. Makattak_59

    5 stars
    Easy to make. I grilled all the peppers. I used a New Mexico chili pepper instead of the jalapeno pepper. It is an excellent salsa.

    • Jeanine Donofrio

      I’m so glad you loved it! I love the flavor of grilled peppers, yum!

  14. Beth T.

    4 stars
    I loved how incredibly easy this recipe was. I just got food processor but it’s very, very small so I was worried that it might not be able to handle all the roasted veggies. But it did! And it turned out to be so delicious! I couldn’t stop eating it (and marveling over how easily it all came together). This is definitely something I’ll make again and again.

    Next time, I’ll try to use a serrano pepper though. I used one jalapeno this time around and it just didn’t seem to have the medium-spicy kick I’d expect from a green salsa.

    • Jeanine Donofrio

      Hi Beth, I’m glad you liked it! Peppers can vary in spice, I hope you enjoy it with serranos!

  15. SnapshotsbySage

    5 stars
    We used key limes as needed to finish a bunch and home grown jalapeno’s with a spicy punch – final product was delicious and spicy! Dipped in some lime tortilla chips!

  16. Stevie

    5 stars
    This is delicious!! And fantastically easy!! Thank you so much 🙂

    • Johanna

      Hello! Do you think canned tomatillos would work as well in this recipe? Thanks!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.