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Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe. Perfect with enchiladas and a great addition to many dishes including tacos, tostadas, and eggs.
The savory combination of slow-cooked onions, tangy roasted tomatillos, aromatic cilantro, and lively jalapeño chiles makes for a beloved salsa throughout Central Mexico.
This salsa, known as salsa verde, is a staple in Mexican cuisine and pairs perfectly with a variety of dishes. It can be used as a dip for chips, a topping for tacos and burritos, or even as a marinade for meats. The process of making salsa verde involves roasting the tomatillos and chiles to bring out their flavors, then blending them with the onions and cilantro to create a smooth, vibrant sauce. The result is a deliciously tangy and slightly spicy salsa that is sure to delight your taste buds. So next time you’re looking to add some flavor to your meal, give salsa verde a try!
Do I Have To Roast Tomatillos for Salsa Verde?
Nope, you can add your fresh ingredients in the blender or food processor and blend away!
🌶️Tomatillo husks need to be removed first. Twist it at the stem and you’ll be able to pull it off. After removing the husk, rinse the tomatillo to remove any sticky residue.
🌶️I like to quarter my tomatillos before adding them to the blender. Roughly chop your onions and garlic. Squeeze the lime and slice the jalapeno. Pop everything into a food processor or blender.
Tomatillos are high in pectin, so salsa verde will thicken. Adding a little water can thin out your salsa.
How to Make Roasted Tomatillo Salsa Verde
- Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside.
- The husks can be easily removed with your hands and discarded. You’ll notice a sticky film on the surface, which will come off with a quick rinse under warm water.
- Place tomatillos, chile peppers, and onions on the baking sheet, and drizzle with olive oil, and salt generously. Place in the preheated oven.
- Roast for 15 minutes, or until tomatillos are soft.
- Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos.
- Add the roasted vegetables, lime juice, and cilantro into the blender and pulse. If your salsa is too thick, add 1 to 2 tablespoons of water to thin it to the desired consistency. Season to taste.
How to Store Tomatillo Salsa Verde
Storage suggestions: This salsa verde should keep well in the refrigerator, covered, for at least 1 week.
Tomatillos are easy to preserve in jars of salsa verde. Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe the rim, and cap each jar as it is filled. Process jars for 40 minutes* in a boiling water bath canner. Turn off the heat, carefully remove the canner lid, and let the jars stand for 5 minutes in the canner.
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Spicy Tomatillo Salsa Verde
Ingredients
- 6 medium tomatillos husked and rinsed, roasted
- 1/4 cup water
- 1-2 jalapeno or serrano peppers stemmed (or 1 for less spicy)
- 1/2 cup cilantro chopped
- 1/2 small white onion cut into large chunks
- 1 tsp lime juice
- 1 garlic minced
- 1/2 tsp kosher or sea salt or to taste
- 1 1/2 tablespoons Olive Oil
Instructions
- Preheat oven to 425 degrees F
- Line the baking sheet with aluminum foil or parchment paper.
- Place the tomatillos, onion, and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss
- Roast for 15 minutes or until the tomatillos are soft.
- Add the roasted vegetables, lime juice, garlic, salt, and cilantro into the blender and pulse. If your salsa is too thick, add 1 to 2 tablespoons of water to thin it to desired consistency. Season to taste.
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