Tomatillo Salsa Verde is bright, tangy, mild, and loaded with flavor. Made with oven-roasted tomatillos, garlic, onion, and jalapenos, fresh cilantro, and lime juice, this salsa is the perfect dip or topping. Plus it’s super simple and quick to throw together.
What are Tomatillos?
Tomatillos are small, bright green fruit similar to tomatoes, but are smaller and covered with a papery husk. They are native to Mexico and are largely used to make salsa verde. They have a slightly citrusy flavor and firm texture, when eaten raw, and a slightly sweeter, milder flavor when cooked.
Ingredients for Tomatillo Salsa Verde
- Tomatillos – Once roasted, these mini “tomatoes” have a mildly tangy and citrusy flavor that elevates this salsa to a whole new level.
- Onion – adds a little sharpness to this sauce.
- Jalapenos – for a touch of heat. Keep the ribs and seeds for a little spicier salsa.
- Garlic – perfect for blending all those flavors together.
- Cilantro – lends a nice herbiness to this salsa.
- Lime juice – pairs perfectly with the citrus flavor of the tomatillos and brightens this dish.
How to Make Tomatillo Salsa Verde
Preheat the oven to 450°F.
Remove the husks from the tomatillos. Rinse the tomatillos under cold water to remove the sticky residue. For milder salsa, halve the jalapenos and remove the seeds and ribs. For hotter salsa, keep the seeds and ribs and roast the jalapenos whole.
Add the tomatillos, onion, garlic (with skin on), and jalapenos to a baking sheet. Roast for 16 to 20 minutes, turning over halfway through.
Transfer the roasted tomatillos, onion, garlic, and jalapenos to the food processor. Add the lime juice, cilantro, salt and pepper. Pulse for 30 seconds to 1 minute, until you achieve the desired consistency (petite chunks). Season with additional salt and pepper, if needed.
Serve with your favorite tortilla chips, like our homemade Air Fryer Yellow Corn Tortilla Chips.
How to Use Tomatillo Salsa Verde
There are a lot of ways to enjoy Tomatillo Salsa Verde.
- Chip dip (try these Air Fryer Yellow Corn Tortilla Chips)
- Topping for chicken, steak, or fish (like this Salsa Verde Chicken)
- Scrambled eggs
- Folded into enchiladas verdes
- Drizzle on quesadillas
- Bowl topping, like these Chipotle Chicken Bowls
- Burrito topping
Let us know what you think about this recipe for Tomatillo Salsa Verde by dropping a comment and/or rating below! And please consider sharing to social media or Pinterest if you enjoyed this recipe (we greatly appreciate it)!! đŸ’•
Tomatillo Salsa Verde
Equipment
- 1 Food processor
Ingredients
- 1 lb tomatillos
- ½ white or yellow onion, cut in wedges
- 2 garlic cloves
- 2 jalapenos, halved and deseeded
- 1 lime, juiced
- ½ c cilantro
- salt and pepper, to taste
Instructions
- Preheat the oven to 450°F.
- Remove the husks from the tomatillos. Rinse the tomatillos under cold water to remove the stickiness. For milder salsa, halve the jalapenos and remove the seeds and ribs.
- Add the tomatillos, onion, garlic (with skin on), and jalapenos to a baking sheet. Roast for 16 to 20 minutes, turning over halfway through.
- Transfer the roasted tomatillos, onion, garlic, and jalapenos to the food processor. Add the lime juice, cilantro, salt and pepper. Pulse for 30 seconds to 1 minute, until you achieve the desired consistency. Season with additional salt and pepper, if needed.
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