This authentic green Salsa Verde recipe uses tangy tomatillos and is so quick and easy to make in a blender! Goes perfectly with your favorite healthy Mexican dinners like our chicken and spinach enchiladas or spicy citrus black beans!
Sometimes I like to break with tradition and make my enchiladas (these chicken and spinach enchiladas are amazing!) with green tomatillo salsa rather than red. Especially when tomatillos are in season at my farmer’s market!
You might wonder how in the world tomatillo salsa goes with enchiladas, OR homemade tortilla soup, white chicken chili, and even homemade tortilla chips for that matter!
But let me tell you…Salsa verde (tomatillo salsa) is a fresh, bright, and oh-so-tangy salsa! It gives recipes a boost of lemony freshness as compared to the sweet earthiness that it’s red salsa counterpart brings.
My kids love to have it in a serving dish to accompany taco night, with beans and rice, or as a snack with fresh homemade tortilla chips! It’s perfectly packed for lunch as well!
Use it homemade in other recipes, or it’s perfect on its own as fresh salsa! Either way, it’s SO much better than the store-bought kind that often has not-so-healthy preservatives and fillers.
Try it! Your family will LOVE it!
Homemade Salsa Verde (Tomatillo Salsa)
Although this green salsa recipe is perfectly bright, delicious, and fun to eat, it’s also:
- Healthy. This salsa recipe is made with fresh, natural ingredients with no fillers or preservatives like the extra salty store-bought versions.
- Quick and Easy. It’s perfect for the weekdays or make-ahead for upcoming real food meals.
- Versatile. Can be used with just about any recipe from enchiladas, to burritos, to tacos, to eggs. Or, enjoy it simply with homemade guacamole and fresh tortilla chips!
What is tomatillo sauce (salsa verde) made of?
- Tomatillos
- Jalapeño peppers
- Raw onions & garlic
- Olive oil
- Salt & pepper
- Fresh cilantro
- Salt
- Granulated sugar
- Water
Notes: You might wonder why I’m not using fresh lime juice in this recipe? Well, the tomatillos give such a wonderful tangy tart flavor that we don’t need a sour element here.
Some other recipes might call for serrano peppers or chile peppers. I didn’t add them here, but go ahead and try them if you’d love a different spicy flavor profile!
How to make homemade salsa verde (tomatillo salsa) from scratch
Step 1. On a large baking sheet combine tomatillos, jalapenos, garlic, and white onion. Drizzle with olive oil, salt & pepper.
Step 2. Roast in the oven for 45 minutes, or until the vegetables are just beginning to blister.
Step 3. Combine vegetables and cilantro in a blender (this is the blender that I have). Pulse until vegetables are roughly chopped.
Step 4. Thin salsa with water to desired consistency.
FAQs
Of course! If you prefer less spice, carefully remove the seeds from the jalapeno peppers with the tip of a knife first. Discard the insides carefully so you don’t get the spice on your hands.
No. Tomatillos and green tomatoes are not the same. Tomatillos are commonly used in Mexican cuisine, and they are in the nightshade family like tomatoes. They have a husk and a slightly sticky skin underneath. Tomatillos are sweet and tart by themselves. A green tomato is an under-ripe tomato as is popularly fried.
Yes, you can. Tomatillos have a very bright flavor, so expect that to be prevalent if you go raw. When they are in season, the taste is sweet and tart.
You don’t HAVE to roast the vegetables first if you’re short on time. Simply puree it all in a blender or food processor and call it done. Roasting the vegetables first imparts that slightly smoky/sweet flavor that is just so good!
Essentially yes. For this super easy recipe, I am using the two names interchangeably.
Yes. But honestly, I prefer to make my own because refined sugars, preservatives, and fillers are often added to store-bought varieties. And also because this homemade salsa verde recipe is so easy to make! But if you need a store-bought version in a pinch, be sure to read the label to avoid the unhealthy additives.
What do you use salsa verde for?
Salsa verde is common in many Mexican foods. It is SO delicious in my spinach and chicken enchiladas or my homemade tortilla soup. You can also enjoy it with fresh tortillas or homemade tortilla chips with guacamole. Go ahead and pair it with another homemade salsa too! Enjoy it as a condiment with tacos, beans and rice, burritos, or eggs! The sky’s the limit!
More Easy Salsa Recipes
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This authentic Salsa Verde recipe uses tangy tomatillos & is so quick & easy to make in a blender! Goes perfectly with your favorite healthy Mexican dishes.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 1–2 cups 1x
- Category: Sauces & Condiments
- Method: Blender
- Cuisine: Mexican
Ingredients
- 1lb tomatillo’s, husked, rinsed very well and halved
- 2 jalapenos, halved and de-seeded
- 1 garlic clove, halved
- 1 small white onion, quartered
- 1–2 Tbsp olive oil
- salt & pepper
- 1/4 cup fresh cilantro, chopped
- 1/2 – 1 tsp salt
- 3/4 tsp granulated sugar (optional)
- up to 1/2 cup water
Instructions
- Preheat oven to 400F.
- On a large baking sheet lined with aluminum foil, combine tomatillo’s, jalapenos, garlic, and white onion. Drizzle with olive oil and season and pepper.
- Roast in the oven for 45 minutes, or until the vegetables are just beginning to blister. Allow to cool to room temperature.
- Combine vegetables and cilantro in a blender. Pulse until vegetables are roughly chopped. Taste and season with additional salt and sugar as needed.
- This salsa is very thick, freshly made, and thickens in the refrigerator as well. I suggest thinning with 1/4 cup of water immediately. Then, thin as desired using additional water.
Notes
If you are short on time, you don’t HAVE to roast the vegetables first. Simply puree it all in a blender or food processor and call it done. Roasting the vegetables first imparts that slightly smoky/sweet flavor that is just so good!
If you prefer less spice, carefully remove the seeds from the jalapeno peppers with the tip of a knife first. Discard the insides carefully so you don’t get the spice on your hands.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 11
Keywords: homemade salsa verde, tomatillo salsa, homemade green salsa
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