Tomatillo Salsa Verde (Easy Recipe)

Dive into the world of tomatillos and fresh herbs with this salsa verde recipe!

It’s a fiesta in a bowl, waiting to add a pop of color and a burst of flavor to your favorite dishes.

Made with super refreshing ingredients, salsa verde has a bright, tangy taste to elevate any dish. 

Its versatility and bold flavor make it one of my favorite condiments to have on hand. 

And it’s so easy to make, too. Let’s whip up a batch of this green goodness!

Salsa Verde 

Salsa verde, which translates to “green sauce,” originated from Mexican and Spanish cuisines. 

It’s made with tomatillos, which are small green tomatoes with a papery husk.

The ingredients are usually roasted, boiled, or charred before being blended or finely chopped to create the sauce.

The flavor is balanced by the citrusy notes of tomatillos and the herbal aroma of cilantro.

Ingredients 

You only need a few simple ingredients to make this fabulous salsa.

• Tomatillos and jalapenos – You can substitute with green tomatoes or poblanos for a different vibe.
  
• Onions and garlic – If you’re looking for a milder onion flavor, consider using shallots or scallions.
  
• Cilantro – If you’re not a fan of cilantro, you can substitute it with parsley. It has a milder flavor but still adds an herbal element.
  
• Lime juice – If you don’t have lime juice, use lemon juice or vinegar for a similar acidic kick.

How to Make Salsa Verde

This salsa couldn’t be easier to make. You can have it ready in 10 minutes or less.

1. Broil the tomatillos and jalapenos. Preheat the broiler to high and line a baking sheet with foil. Arrange the halved tomatillos, cut side down, and jalapenos on the prepared baking sheet. 
   
   Place the baking sheet under the broiler and cook them for 5-7 minutes or until the tops are charred. Carefully flip the vegetables over and broil them for an additional 4-5 minutes.
   
2. Combine and blend the ingredients. Transfer the broiled tomatillos and jalapenos to a food processor or blender. Add the onion, garlic, cilantro, lime juice, and salt to the processor. 
   
   Blend the ingredients until the salsa reaches your desired consistency. 
   
3. Adjust the seasoning and chill the salsa. Taste the salsa and make any necessary adjustments to the seasoning. If you want more acidity, add extra lime juice. Before serving, refrigerate the salsa for at least 30 minutes.

Tips for the Best Salsa Verde

Try these easy tricks to ensure you have the tastiest salsa.

• Choose fresh ingredients. Use fresh, ripe tomatillos for the base of your salsa verde. Look for tomatillos with tight, intact husks and vibrant green color. Fresh cilantro, green chilies, and other herbs enhance the flavor, too.
  
• Roast or boil the tomatillos. Roasting or boiling the tomatillos before blending adds depth of flavor and mellows out their tartness. Roasting them in the oven or charring them on a hot skillet can bring out a smoky note.
  
• Chill before serving. Allow the salsa to chill in the refrigerator for at least an hour before serving. Chilling helps the flavors meld together and enhances the overall taste.

Variations 

The sky’s the limit with this delicious salsa! Try these variations to switch things up and give it a kick.

• Avocado salsa verde. Add creamy avocado to your salsa verde for a rich and smooth texture. This variation adds a delightful creaminess and an extra layer of flavor.
  
• Pineapple salsa verde. Incorporate diced pineapple for a sweet and tangy twist. The combination of tart tomatillos and juicy pineapple creates a refreshing contrast.
  
• Mango salsa verde. Similar to pineapple, adding mango chunks provides a sweet and slightly spicy flavor to the salsa verde. It’s perfect for adding a tropical touch to your dishes.
  
• Tomatillo-cucumber salsa verde. Mix diced cucumbers into the salsa for a cool and crunchy element. This variation is particularly refreshing during hot weather.
  
• Tomatillo-mint salsa verde. Include fresh mint leaves for a refreshing and aromatic twist. It’s excellent for pairing with grilled lamb or pork.

Serving Suggestions 

Salsa verde is a wonderful accent to pretty much anything it touches. Here are some suggestions of how to serve it.

• Chip dip bliss. Serve salsa verde as a refreshing and tangy dip alongside a bowl of tortilla chips.
  
• Top your tacos. Salsa verde pairs wonderfully with fish tacos, contributing a refreshing contrast to the seafood.
  
• Make it the finishing touch. Drizzle salsa verde over enchiladas before baking or as a finishing touch. It adds both flavor and an appetizing green hue.
  
• Level up burritos and quesadillas. Incorporate salsa verde into burritos or spread it on the inside of quesadillas for extra flavor and moisture.
  
• Spice up your salads. Use salsa verde as a dressing for Mexican-inspired salads, especially with ingredients like black beans, corn, and avocado.
  
• Give veggies an upgrade. Drizzle salsa verde over grilled vegetables like zucchini, peppers, and eggplant for a bright and zesty touch.

Need more ideas? Check out my post “Recipes to Make with Salsa” for some great dishes.

How to Store 

You’ll want to put salsa verde on everything once you make it. Here’s how to keep it fresh:

To Store:

1. Transfer it to an airtight container. If your salsa verde is in its original container or open bowl, transfer it to a clean, air-tight container with a tight-fitting lid.
   
2. Add a thin oil layer. To protect the salsa from air exposure further, you can pour a thin layer of olive oil on top. This acts as a barrier and helps prevent browning.
   
3. Label and date it. Use a marker or label maker to indicate the date you made or purchased the salsa. This will help you keep track of its freshness. Store it for up to 7 days.

To Freeze:

1. Portion the salsa. Divide the salsa into smaller portions. This will make it easier to defrost and use without thawing the entire batch.
   
2. Remove excess air. If you’re using bags, gently press out any excess air before sealing them. For containers, place a piece of plastic wrap directly on the surface of the salsa before sealing the lid. This helps prevent freezer burn. Use it within 2 months.