Fresh, zesty, and full of bright flavor, this Tomatillo Salsa Verde is a perfect addition to taco night. Made with roasted tomatillos, jalapeños, onion, cilantro, lime juice and salt, this authentic Mexican-style salsa comes together in about 10 minutes using just 6 ingredients. It’s easy to make, vibrant, and far better than jarred salsa.
Why you’ll love this salsa recipe
This 10-minute tomatillo salsa verde is simple, authentic, and packed with flavor. I learned techniques from friends with roots in Mexican cooking, and the trick of roasting the tomatillos, peppers and onion before blending adds a wonderful smoky sweetness and depth.
The roasted ingredients combine with fresh cilantro and lime to create a bright, tangy salsa that’s perfect straight from the blender or chilled. Below are a few reasons this recipe is a go-to:
- Quick and easy. Only 6 ingredients and about 10 minutes from start to finish, making it ideal for weeknights or last-minute gatherings.
- Smoky, fresh flavor. Roasting the tomatillos, onion and jalapeños concentrates their flavor, balances tartness, and brings a subtle char that makes the salsa irresistible.
- Versatile. Use it as a chip dip, a taco topping, a sauce for enchiladas or chilaquiles, or to brighten grilled meats and quesadillas.
Ingredients
Below are the ingredients that make this tomatillo salsa verde flavorful and authentic. For exact measurements, see the recipe card further down.
- Tomatillos – also called Mexican husk tomatoes. Remove the papery husks and rinse off the sticky residue before roasting. Raw tomatillos are tart; roasting brings out a sweeter, citrusy note.
- Jalapeños – two jalapeños give a mild to medium heat. Add extra jalapeños or 1–2 serranos if you want more spice. For less heat, substitute one green bell pepper.
- White onion – traditional in salsas for its clean, sharp flavor, though yellow or red onion can be used if preferred.
- Fresh cilantro – both leaves and tender stems are fine. Trim any large, woody stems for best texture and flavor.
- Lime juice – freshly squeezed lime juice brightens the salsa; avoid bottled juice if possible for best flavor.
- Salt – adjust to taste; start with a measured amount and add more if needed after tasting.
This recipe is naturally gluten-free and vegan.
Instructions
Follow these steps to roast and blend the ingredients for a fresh, slightly chunky salsa verde. Step-by-step photos are shown above to guide you through the process.
- Preheat the broiler. Position one oven rack 4–6 inches below the broiler element.
- Arrange the vegetables. Place husked, rinsed tomatillos, jalapeños with stems removed, and a halved or quartered white onion on a foil-lined baking sheet.
- Broil until charred. Broil 4–5 minutes until the skins begin to blacken and bubble. Flip the vegetables and broil another 3–4 minutes until they blister and soften. Watch closely to avoid excessive burning.
- Blend to desired texture. Transfer the hot tomatillos, peppers and onion to a blender or food processor. Add fresh cilantro, lime juice and salt. Pulse 10–15 times until the salsa reaches your preferred chunkiness. Avoid running the blender continuously or the salsa may become too thin.
- Taste and adjust. Test the salsa with a chip and add salt a little at a time if needed. If you prefer a thinner texture, pulse a few more times; for chunkier texture, pulse less.
- Serve warm or chilled. Serve immediately while warm, cool to room temperature, or refrigerate to chill. Store in an airtight container for up to one week.
Pro tip: After pulsing, taste for salt and texture before finishing. Add salt in small increments (about 1/4 teaspoon) to avoid oversalting.
Ways to serve it
This salsa is delicious warm or cold. It pairs well with chips and is a versatile condiment for many dishes.
- As a dip for chips or nachos. Use it alongside melted cheese and pulled pork or shredded chicken for bright contrast.
- On tacos. Spoon over carnitas, grilled beef, chicken or fish tacos to add fresh acidity and heat.
- With breakfast dishes. Serve with breakfast burritos or chilaquiles for a lively, tangy finish.
- On quesadillas and enchiladas. Drizzle over enchiladas or use as a dipping sauce for quesadillas and tostadas.
- As part of a dip board. Add it to a selection of salsas and dips for parties and gatherings.
How to store it
Refrigerate the salsa in an airtight container for up to one week.
To freeze, leave about 1 inch of headspace in a freezer-safe jar or container to allow for expansion and freeze up to 4 months. Thaw in the refrigerator before using.
Recipe tips
No blender or food processor? Finely chop the roasted tomatillos, peppers and onion on a cutting board, then mix with finely chopped cilantro, lime juice and salt for a rustic salsa.
Grill instead of broil. If you’re grilling other foods, char the tomatillos, jalapeños and onion directly on the grill for an extra smoky flavor before blending.
More salsa recipes
Try other homemade salsas to expand your repertoire and add variety to Mexican meals.
Salsa Macha
Pineapple Salsa
Watermelon Salsa
Corn Salsa
Tomatillo Salsa Verde
3 cups
Ingredients
- 1 1/2 pounds tomatillos, removed from the husk and washed
- 2 jalapeños, stems removed
- 1/2 white onion, cut into quarters
- 1/2 cup fresh cilantro, packed (leaves and tender stems okay)
- 2 tablespoons lime juice, freshly squeezed
- 1 1/2 teaspoons salt, or to taste
Instructions
- Preheat the oven broiler to high and position a rack 4–6 inches below the heat source.
- Place the tomatillos (husks removed), jalapeños (stems removed) and onion quarters on a foil-lined baking sheet.
- Broil 4–5 minutes until the skins of the tomatillos and peppers are black and bubbling.
- Flip the vegetables and broil an additional 3–4 minutes until blistered and softened.
- Transfer the hot vegetables to a blender or food processor. Add cilantro, lime juice and salt.
- Pulse 10–15 times until the salsa reaches the desired consistency. Taste and adjust salt if needed.
- Serve warm or refrigerate. Store in an airtight container in the refrigerator for up to one week.
Notes
- Spice level: Add 1–2 serrano peppers when roasting for more heat.
- Allergies and diets: This salsa is naturally gluten-free and vegan.
- Adjusting texture: Pulse less for chunkier salsa, more for a smoother result. Add salt in small increments to avoid oversalting.
- No blender option: Finely chop the roasted vegetables and cilantro, then mix with lime and salt for a rustic salsa.