Tomatillo Salsa Verde (2024)

Roasted Tomatillo Salsa also known as salsa verde, makes a great snack, appetizer and topping! With just 6 ingredients and 30 minutes, you can make a homemade salsa that tastes just like a restaurant. It’s spicy and refreshing, and perfect spooned over Mexican Shredded Beef Tacos, healthy Chiles Rellenos, Salmon Tacos and more.

Guess what? I’m so excited to share that this recipe is made of almost all pantry staples except for the tomatillos. I promise you, making this salsa homemade tastes so much better than the store-bought version. Make a batch for the week, and you won’t regret it. It’s great as a condiment on almost everything!

If you make a big batch of this tomatillo salsa, I recommend also making my salsa verde chicken enchiladas, Instant Pot salsa verde chicken, or Tacos al Carbon.

What are Tomatillos?

They are also known as husk tomatoes and they are from Mexico. Tomatillos look like small tomatoes that are green with a papery husk on the outside. The flavor of a tomatillo is a little less sweet and more vegetable-forward tasting than a regular tomato.

They have a great acidity to them, which makes for a delicious, bright and savory salsa. We like to roast the tomatillos in this recipe to bring out their natural flavors and allow them to sweeten a little bit. You can easily find them in the produce section of the grocery store.

Ingredients

The ingredient list for salsa verde is short and sweet! Aside from the tomatillos, most of the ingredients are pantry staples! Here is what you will need to make this:

• Tomatillos: you’ll need 1 pound of tomatillos. They are sold with husks on, so be sure to remove those and wash the tomatillos well before using.
• White onion: one large white onion is all you need. You can also use a yellow onion.
• Serrano chile: I find 1 serrano chile adds enough heat. For a more mild salsa, remove the ribs and seeds. For a spicier one, keep the ribs and seeds intact and consider adding a second serrano.
• Cilantro: you’ll need a half of a cup of fresh cilantro, so grab just 1 bunch of fresh cilantro.
• Garlic: 1 teaspoons of minced fresh garlic is added to the salsa. You’ll need just 1 large clove garlic.
• Honey: a dash of honey balances out all the flavors!
• Salt: a pinch of kosher salt also balances out the flavors. Start with 1 teaspoon then season to taste with additional salt as needed.

How to Make Roasted Tomatillo Salsa

Making homemade tomatillo salsa verde is easy and quick! Here are the simple steps:

1. Heat your broiler to high with rack set 6 inches from element.
2. Arrange tomatillos, onion, and serrano on a foil-lined baking sheet.

3. Roast veggies under the broiler until charred on all sides, this will take 15–17 minutes. Be sure to turn the vegetables every few minutes to promote even charring.
4. Transfer the tomatillos, onion, serrano, and any accumulated juices to afood processor.

5. Add cilantro, garlic, honey, and salt and purée until smooth; season with salt taste.

Storage & Freezing Instructions

• For the Refrigerator: Stored in an airtight container, tomatillo salsa verde will keep in the fridge for up to 7 days.
• For the Freezer: Transfer salsa verde to an airtight container, or resealable freezer bag, and transfer to freezer. It will last up to 3 months stored in the freezer.

How to Can Salsa Verde

Canning is easier and simpler to do than you might think! You will need just a few things to can salsa:

• Glass preserving jars with lids and bands
• A large stock pot
• Canning tongs
• Canning basket

Here is a great how-to-guide on canning homemade salsa! Once canned, salsa can last up to 12 months when stored in a cool, dark and dry place.

How to use Tomatillo Salsa Verde

There are so many easy ways to use homemade salsa. Luckily, I have several already tried-and-true recipes for you to try:

• Rich and flavorful poblano chiles rellenos
• Served with grilled chicken (try serving it with these skewers!)
• Spooned over grilled steak
• Served over roasted pork tenderloin
• Spooned over tofu tacos or tacos gobernador (crispy shrimp tacos)
• Drizzled over over cauliflower steaks
• Slather inside burritos
• Make enchiladas with it
• On tostadas
• Spooned over nachos
• As a dip for quesadillas
• On the side of tamales
• With chicken pozole

FAQs

Make sure to tag me@ZESTFULKITCHEN ON INSTAGRAMor comment below if you make this Tomatillo Salsa Verde!

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