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Tomatillo Salsa Verde recipe with step by step photos. Authentic, fresh, chunky, spicy Salsa Verde that’ll brighten up any dish. This recipe makes almost 3 bowls of salsa.
Fresh Tomatillo Salsa is my favorite salsa to order at Mexican restaurants. Unfortunately, the storebought versions are loaded with insane amounts of sodium, and so I decided to make my own.
Similar to my Chipotle Salsa, Tomatillo Salsa Verde is prepared with fresh ingredients that are first pan-roasted and then blended into a puree. The end result is chunky, authentic, and spicy salsa.
Where can I find green tomatillos?
Green tomatillos are not exactly easy to find, but you can try a few local grocery stores. You will have better luck at a Latino supermarket.
How to make Homemade Salsa Verde from scratch?
- roast the veggies
- blend the veggies
- enjoy!
Is Tomatillo Salsa Verde spicy?
YES! This recipe calls for 1 jalapeno and 2 serrano peppers. Start with blending just the jalapeno pepper, if you can handle more spice, add 1 serrano chili at a time. This salsa is SPICY!
Tomatillo Salsa Verde is:
Fresh
Delicious
Light
Authentic
Healthy
Vegan
Gluten-Free
Versatile
How to make Tomatillo Salsa Verde recipe step by step?
1. Heat up a castiron skillet on medium heat, once hot, add oil.
2. Add tomatillos, half an onion, jalapeno, serrano chilies, and unpeeled garlic cloves. Cook for 5 minutes on one side.
3. Flip the veggies. Notice the char. Cook the veggies for another 5-7 minutes on the other side.
4. Veggies are done. Let them cool for about 5 minutes.
5. Add the veggies in a food processor except for the serrano chilies. Add one at a time based on your level of spice. Season with salt.
6. Add cilantro leaves.
7. Pulse until slightly smooth, but still chunky.
8. Add 3/4 cup of water, and another 1/4 cup if need be. I added 1 cup total. Pulse some more.
Refrigerate Salsa. Enjoy with chips!
Tomatillo Salsa Verde
INGREDIENTS
Pan-Roast the Veggies
- 1 tbsp avocado oil
- 8 green tomatillos, ~ a little over a pound
- 1/2 medium onion, sliced in half
- 1 jalapeno, sliced in half
- 2 serrano chilies, sliced in half
- 4 cloves unpeeled garlic
Blend Salsa
- all pan-roasted veggies except serrano peppers
- 1 cup cilantro leaves
- 3/4 tsp salt
- 3/4 - 1 cup water
INSTRUCTIONS
- Heat up a castiron skillet on medium heat, once hot, add oil.
- Add tomatillos, half an onion, jalapeno, serrano chilies, and unpeeled garlic cloves. Cook for 5 minutes on one side.
- Flip the veggies. Notice the char. Cook the veggies for another 5-7 minutes on the other side.
- Veggies are done. Let them cool for about 5 minutes.
- Add the veggies in a food processor except for the serrano chilies. Add one at a time based on your level of spice. Season with salt.
- Add cilantro leaves.
- Pulse until slightly smooth, but still chunky.
- Add 3/4 cup of water, and another 1/4 cup if need be. I added 1 cup total. Pulse some more.
I bought Tomatillos for the first time in my life and had never tasted them before. I was planning to use them for Indian coriander chutney as an experiment. Instead, I saw this drool-worthy recipe on your Insta feed and decided to make it. And I am so glad I did because it was the bomb!
We used it in many ways – with tortilla & chips, on a toast, in a wrap, with omlette (my husband even dipped a plain eggo waffle in it and said it tasted amazing,lol!)
Thanks for sharing the recipe!
Love love this salsa.