Salsa Verde Recipe {Tomatillo Salsa} - Savory Simple (2024)

Salsa verde is a healthy green salsa with bright, unique flavors that complements a wide range of dishes, including enchiladas verdes, grilled steaks and tacos. This recipe is prepared with only six ingredients. Broiling adds a wonderful smokiness to this salsa verde recipe that makes it exceptionally tasty!

The first time I received tomatillos in my CSA basket, I was thrilled. I immediately used them to prepare a chilled tomatillo avocado soup that I love serving when it’s hot outside.

In addition to soup, I now love using tomatillos in salsa. I realized it’s easier to buy a jar of salsa from the store, but this homemade salsa recipe tastes much more fresh and vibrant.

Whether I’m serving it with tortilla chips or as a condiment alongside other recipes (such as my Tortilla CasseroleorRotisserie Chicken Tacos), this is now my go-to salsa recipe.

What is Salsa Verde?

Salsa verde, or green salsa, is a Mexican condiment that’s typically made with tomatillos and some kind of chili pepper. There’s no set salsa verde recipe, but tomatillos are a key ingredient you’ll find in almost every green salsa recipe.

Salsa Verde Ingredients

For this smoky tomatillo salsa recipe, you’ll need:

• Tomatillos
• Yellow onion
• Jalapeño or serrano pepper
• Garlic cloves
• Extra virgin olive oil
• Fresh cilantro
• Lime juice
• Kosher salt

What is a Tomatillo?

People often confuse tomatillos with green tomatoes, but they’re actually an entirely different fruit (tomatillos and tomatoes are both technically fruits, not vegetables). Tomatillos have a tart and fruity flavor, and should be cooked before using in this green salsa recipe.

Tomatillos are bright green, but can sometimes turn yellow when ripe. They have a dry, papery husk that wraps around the outside and leaves behind a sticky residue when peeled away. The stickiness can be easily rinsed away under warm tap water. {Learn more about tomatillos on Wikipedia}

How to Make Tomatillo Salsa Verde

Step 1: Broil the vegetables until they’re charred all over

Roughly chop the tomatillos, yellow onion and jalapeño, and peel the garlic cloves. Toss the veggies in a little olive oil, then broil on an aluminum foil-lined baking tray. Turn the vegetables one or two times during the broiling process to ensure they become charred on all sides.

Step 2: Add all ingredients to a food processor and blend

Let the vegetables cool slightly before adding them to the bowl of a food processor along with the fresh cilantro, lime juice, and salt. Pulse several times until the salsa verde reaches your preferred texture.

Depending on your personal preference, you can either create a textured, chunky salsa, or go for a smoother, more sauce-like consistency. I like it with more texture!

My Favorite Ways to Enjoy Salsa Verde

You can pair this homemade tomatillo salsa with a variety of dishes. Spoon some onto scrambled eggs and breakfast burritos, or make Mexican-inspired sweet potatoes by topping them with salsa, black beans, and shredded cheese.

This homemade salsa would also pair nicely with grilled skirt steak or seafood. You can even stir it into soups for a kick of flavor. Or keep things super simple and enjoy your salsa with beans, rice, and your protein of choice.

Tips for the Best Salsa Verde

• The great thing about homemade salsa is that you control the flavors. If you like hot salsa, add an extra chili pepper (or two or three!).You can also use less garlic and/or salt. Go easy on the broiling if you prefer less of a smoky flavor.
• Want to make a creamy salsa? Try throwing in some fresh avocado!
• You don’t technically need to broil the ingredients. However, I highly recommend it, because it adds so much depth of flavor and smokiness, similar to grilling or roasting.
• I typically use my food processor to combine the salsa ingredients, but you can also use a blender. A chef’s knife will also technically work, though it will be a bit messier.

How to Buy and Store Tomatillos

Look for firm, small tomatillos with tight-fitting husks. For best results, store in a brown paper bag in the refrigerator for up to one month. Peel off the husks before cooking by placing them under running water, which will help remove the sticky coating.

Can You Eat a Raw Tomatillo?

Yes, you can. However, when eaten raw, tomatillos can taste a bit acidic and sharp. Cooking mellows and sweetens their flavor.

More Salsa Recipes

Check out my Mango Salsa,Sweet and Spicy Pineapple Salsa, and Watermelon Salsa!