Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe. Perfect with enchiladas and a great addition to many dishes including tacos, tostadas, and eggs.
The tang of sweet roasted tomatillos, aromatic cilantro, slow-cooked onions, and lively serrano chiles make a salsa beloved throughout Central Mexico.
This sauce is probably one of the most adaptable of all of the salsas: It can be used for dipping tortilla chips; adding zest to guacamole, or saucing enchiladas, tortas, or homemade Mexican pizza.
How to Make Spicy Tomatillo Salsa Verde
- Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside.
- The husks can be easily removed with your hands and discarded. You’ll notice a sticky film on the surface, which will come off with a quick rinse under warm water.
- Place tomatillos, chile peppers, and onions on the baking sheet, and drizzle with olive oil, and salt generously. Place in the preheated oven.
- Roast for 15 minutes, or until tomatillos are soft.
- Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos.
- Add the roasted vegetables, lime juice, and cilantro into the blender and pulse. If your salsa is too thick, add 1 to 2 tablespoons of water to thin it to the desired consistency. Season to taste.
How to Store Tomatillo Salsa Verde
Storage suggestions: This salsa verde should keep well in the refrigerator, covered, for at least 1 week.
Tomatillos are easy to preserve in jars of salsa verde. There is no peeling or seeding, simply roast the vegetables, combine the ingredients, blend together, simmer briefly, and process in a water bath canner.
Recipes with Tomatillo Salsa Verde
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