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 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.
- Make a burrito bowl by serving it over beans, rice (or cauliflower rice), and avocado
- Save some for breakfast and scoop it onto eggs or into a quick breakfast taco.
Recipes to pair with tomatillo salsa verde:
Tostadas with Smoky Sweet Corn Hummus
Cauliflower Rice Burrito Bowl
Healthy Loaded Vegan Nachos
Vegetable Tacos with Avocado Tomatillo Salsa
Portobello Tacos with Vegan Jalapeño Sauce
Poblano “Crema Enchiladas”
If you have leftover tomatillos, make Green Tomatillo Gazpacho!
- 6 medium tomatillos
- ¼ medium yellow onion, cut into wedges or large chunks
- 1 serrano or jalapeño pepper, stemmed* (see note)
- 2 garlic cloves, unpeeled, wrapped in foil
- 1½ tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lime juice
- ¼ cup chopped cilantro
- ½ to ¾ 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.
Variation: make this salsa creamy by blending in 1 small ripe avocado.