Tomatillo salsa, or salsa verde, is a cornerstone of Mexican cuisine. Its vibrant green color, tangy flavor, and versatile use have made it a favorite in kitchens around the world. Unlike tomato-based salsas, tomatillo salsa gets its unique zing from the husk-covered tomatillo, a small green fruit related to the gooseberry.
Whether you’re spooning it over tacos, using it as a dip for chips, or pairing it with grilled meats, this salsa brings brightness and depth to any dish. Roasting the ingredients enhances their sweetness and smokiness, making this salsa irresistibly good.
Ingredients
Main Ingredients:
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1 lb tomatillos, husked and rinsed
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2 cloves garlic, peeled
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1 small white onion, quartered
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1-2 jalapeños or serrano peppers (adjust for heat)
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1/2 cup fresh cilantro (stems removed)
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1 tbsp fresh lime juice
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Salt to taste (start with 1/2 tsp)
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1 tbsp olive oil (optional, for a smoother texture)
Optional Substitutions:
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For less heat: Use poblano peppers instead of jalapeños.
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Low FODMAP: Replace onion and garlic with garlic-infused oil.
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Cilantro sensitivity: Swap with fresh parsley and a pinch of cumin.
Step-by-Step Cooking Instructions
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Prep the tomatillos
Remove husks and rinse tomatillos under warm water to remove stickiness. -
Roast the vegetables
On a baking sheet, place tomatillos, garlic, onion, and peppers. Broil for 7–10 minutes, turning occasionally, until charred and softened. -
Blend the ingredients
Transfer roasted items to a blender. Add cilantro, lime juice, and salt. Blend until desired consistency – smooth or slightly chunky. -
Taste and adjust
Add more lime juice or salt if needed. For extra richness, blend in olive oil. -
Cool and serve
Let it cool for 10 minutes. Serve warm or chilled, depending on preference.
Common Mistakes to Avoid:
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Don’t skip rinsing tomatillos — they can be sticky and bitter.
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Avoid over-blending if you prefer a chunky texture.
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Be cautious with pepper amounts; start with one and taste before adding more.
Pro Tips and Cooking Techniques
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Roasting Tip: Roast on foil for easier cleanup and more even browning.
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For extra flavor: Add a pinch of sugar if the tomatillos are overly tart.
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Tools you’ll love: A high-speed blender or food processor makes blending fast and easy.
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Storage trick: Add a thin layer of olive oil on top before refrigerating to preserve freshness longer.
Variations and Customizations
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Mild version: Remove pepper seeds or use bell peppers.
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Spicy version: Add a roasted habanero or chili flakes.
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Vegan: Already vegan-friendly!
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Keto/Low-carb: Perfect as-is; tomatillos are low in carbs.
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Fusion twist: Add avocado for a creamy green salsa or pineapple for a sweet-and-spicy mix.
Serving Suggestions
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As a dip: Serve with tortilla chips or veggie sticks.
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With meals: Drizzle over tacos, enchiladas, grilled chicken, or eggs.
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Garnish with: Fresh cilantro, diced onions, or a slice of lime.
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Drinks to pair: Try it with a margarita, agua fresca, or Mexican beer.
Nutritional Information (per 2-tablespoon serving, approx.)
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Calories: 15
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Carbohydrates: 2g
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Protein: 0.3g
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Fat: 1g
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Fiber: 0.7g
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Sodium: 100mg
(Varies slightly depending on pepper type and added ingredients)
Frequently Asked Questions (FAQs)
Can I use canned tomatillos?
Yes, but rinse them first. Fresh is best for vibrant flavor, though.
How long does it keep?
Store in an airtight container in the fridge for up to 5 days.
Can I freeze tomatillo salsa?
Absolutely! Freeze in small batches for up to 2 months.
How do I reheat it?
Warm gently in a saucepan or microwave in 20-second intervals.
Why does it taste sour?
Tomatillos are naturally tart. Add a touch of sugar or roast longer to mellow the flavor.
Closing Thoughts
Tomatillo salsa is more than just a side—it’s a celebration of bold, fresh flavors. Whether you’re new to Mexican cooking or a seasoned home chef, this recipe is easy, adaptable, and guaranteed to impress. Try it out, and don’t forget to share your delicious creations or ask any questions in the comments below. ¡Buen provecho!
