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GET IT NOWBefore I ever made this tomatillo salsa, my tomatillo avocado salsa came first. I still love that one the most because it’s a little creamy, but it always bothered me that I couldn’t make it ahead. Enter this simpler salsa verde. It keeps incredibly well, and what it lacks in creaminess it makes up for in tangy, roasted flavor with a hint of heat. Make it with me when you want a salsa you can make in advance — or just one that’s super easy and different from your usual red versions!
Why You Need My Tomatillo Salsa Recipe
- Bright, roasted flavor – This green salsa (verde is just green in Spanish!) reminds me of my fave at an authentic Mexican restaurant we go to every year. Roasting the tomatillos, garlic, and jalapeño makes it a little sweeter than most I’ve tried — amazing contrast to the tangy, slightly spicy flavors.
- Customizable – My roasted tomatillo salsa is pretty mild and blended smooth (that’s how my family likes it), but I’ve included tips to make it spicier or chunkier based on how you like yours.
- Easy to make on the spot or in advance – I mentioned that I mainly made this to prep ahead, but it’s also quick enough to make last minute! It’s only 7 simple ingredients (plus salt), takes less than half an hour, and there’s almost no chopping involved.
- Makes Mexican night even better – My favorite is a spread with other homemade salsa recipes, my easy guacamole, cheesy queso dip, and baked tortilla chips. But salsa verde is also the perfect finish on so many other foods — see my serving ideas below!
Ingredients & Substitutions
Here I explain the best ingredients for my tomatillo salsa recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Tomatillos – Look for ones with the papery husk tight around the fruit. I leave the husk on until right before cooking, because the tomatillos stay fresh longer that way. They’ll be sticky underneath, which is normal, so just wash away any residue. My picture below is after I removed the husks. And if you’ve got extras, use them to make my chile verde!
- Jalapeño – For a little spice. See my tips below to adjust the heat.
- Aromatics – The flavor of oven roasted garlic is incredible in this tomatillo salsa! (I do sometimes buy the already peeled cloves of garlic to save time here.) I add the onions later without roasting for a little bite, but you can roast those too if you like.
- Olive Oil – Just a tablespoon for roasting. Avocado oil works, too.
- Fresh Cilantro – I think it’s a must, but if you’re not a fan, fresh parsley is the closest substitute.
- Lime Juice – Adds tang and keeps the salsa verde fresh. I highly recommend fresh lime juice if possible, but have used bottled or even lemon juice in a pinch.
- Sea Salt
How To Make Salsa Verde
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the tomatillos, jalapeños, and garlic. Spread them in a single layer on a lined baking sheet, drizzle with olive oil, and roast in the oven, flipping halfway through. They’re ready when the tomatillos are soft and browned. Set aside to cool completely.
- Blend. Transfer everything from the pan into a food processor or powerful blender. Add the cilantro, onions, lime juice, and salt. Pulse the tomatillo salsa until it reaches the consistency you want.
- Adjust the flavor. I mainly just adjust the salt to taste, but you can also add an extra splash of lime juice if you want it more tangy.
My Recipe Tips
- If you don’t feel like waiting, feel free to blend the salsa right after roasting. You’ll just need to chill it afterward. I prefer to let the roasted parts cool first, to avoid heating the cilantro.
- A small food processor is perfect here if you have one. I used my larger one for these pictures, but lately I’ve been making it in this small one. It’s easier to clean and the perfect size for this tomatillo salsa recipe!
- Pulse rather than running your food processor constantly. That way you can control the consistency better. This is especially important if you want it chunky, as the soft roasted ingredients will blend to a smooth texture pretty quickly.
- How to make it spicier: I use one jalapeño and it makes this salsa verde just a little spicy. If you want more heat, I recommend using two, or swap in a serrano pepper instead.
- How to make it less spicy: When I make this for my kids, I cut the pepper in half to remove the seeds and ribs before roasting. You can also choose milder peppers, like poblano peppers or banana peppers — these are larger, so just blend in about the amount that a jalapeño would be.
- Can you just use raw tomatillos? Yes, you’ll just miss out on the roasted flavor, but it’s much faster! I find tomatillo salsa verde turns out brighter and tangier with raw ones. If you want to go this direction, just blend without roasting.
- Want faster roasting and a deeper charred flavor? You can place the pan under the broiler instead of regular roasting — just keep an eye out to avoid burning. I slightly prefer regular roasting because the garlic fares better that way.
Serving Ideas
I put this tomatillo salsa on everything! Here are my favorite ways to enjoy it. Add a skinny margarita for the weekend!
- Dippers – The most obvious choice is tortilla chips, but I’ve also used mini bell peppers and cucumber slices for scooping.
- Tacos – My latest fave with this dip is barbacoa tacos, but you can also opt for regular ground beef taco meat. I’ve also loved this salsa verde recipe as a swap for red salsa in my taco salad, over taco bowls, layered it into taco dip, and used it to finish off zucchini taco boats and taco casserole.
- Grilled Meats – Try it over my Mexican-inspired cilantro lime chicken, carne asada, or pollo asado! You can also drizzle it over more basic options, like grilled chicken thighs, grilled shrimp, or even burgers.
- Breakfast – My husband loves it for a spicy kick over baked eggs, an omelette, or just a quick scramble with Mexican chorizo.
Tomatillo Salsa (Salsa Verde Recipe)
My tomatillo salsa verde recipe is tangy and a little spicy, with a roasted flavor. It's so easy to make with just 7 simple ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil.
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Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes, until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes, until tomatillos are soft, browned on the bottom again, and skins are puckered.
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Set the pan aside to cool completely to room temperature. (This is optional; you can also just refrigerate the salsa after making it.)
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Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor. (If you want less heat, cut the jalapeno in half before adding and remove the seeds.) Add the cilantro, onion, lime juice, and sea salt. Pulse until the desired consistency is reached.
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Taste and add more salt to your liking if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you adjust the heat and get the consistency you like. I also have a few time-saving shortcuts up there.
- Store: Keep salsa verde in the refrigerator for up to 1 week.
- Freeze: Pop in an airtight container or zip lock bag (I prefer the bag), and freeze for up to 6 months. Thaw on the counter or in the fridge overnight, and give it a good stir before serving.
- Recipe yield: This recipe makes 1 1/2 cups. Feel free to double it if you’re making it for a party!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Tomatillo Salsa Recipe (Salsa Verde)
9 Comments
Veronika
0Making this homemade salsa has been the best thing. Has the right amount of seasoning and herbs. We enjoy it with tortilla chips and breakfast omelettes the most. No more going back to store bought.
Wholesome Yum D
0Veronika, I love that homemade won you over! It sounds like you found so many tasty ways to use it, and I’m thrilled it’s become your go to.
Kathy
0Sea salt: fine or coarse?
Maya | Wholesome Yum
0Hi Kathy, I use fine sea salt.
Ali
0Easy and delicious!! My kind of recipe 🙂 it was perfect in my taco bowls!! Thank you!
Sage Scott
0Mmmmmm. Salsa verde! We used this delicious sauce to top off shredded chicken tacos. Amazing!
Janice
0Your salsa verde recipe is soooo perfect with snacks. I love pairing it with tacos, and the flavors are really bursting. My husband loved it too! I will be making this again!!
Katrin
0This is a really easy recipe with wonderful flavors. Will definitely make this again.
Lindsey
0Delicious salsa verde! It was so fresh and easier than I thought!