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My Tomatillo Salsa is just what you need: zesty, smoky, and just the right amount of heat. Whether you’re dipping chips, drizzling it over tacos or burritos, or stirring it into soups for an extra punch, this easy salsa verde does it all.
Ingredients for tomatillo salsa
- Tomatillos – The key to that signature tangy flavor. Boiling them softens their texture and deepens the flavor.
- Jalapeños – Bring the heat! You can adjust how many to add based on spice preference.
- Cubanelle Pepper – Milder than jalapeños, but adds a nice depth of flavor.
- Garlic – Because everything is better with garlic.
- Cilantro – Adds a fresh, herby kick.
- Salt – Enhances all the flavors.
- White or Yellow Onion – Adds crunch and sharpness to balance out the salsa.
How to make tomatillo salsa
Boil the tomatillos, jalapeños, and cubanelle pepper until the tomatillos and turn a deeper shade of green.
Blend all the boiled ingredients with garlic, cilantro, salt, and some reserved cooking water until smooth.
Stir in the diced onions for extra texture and flavor.
That’s it and you’ve got fresh, homemade tomatillo salsa ready to take your meals to the next level!
How to store tomatillo salsa
This tomatillo salsa verde will lasts 4-6 days in the fridge in an airtight container. If you want to keep it longer, freeze it for up to 2 months.
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Faqs for this recipe
It depends on how many jalapeños you use! For mild, use just one and remove the seeds. For medium heat, use two with seeds removed, and for spicy, leave the seeds in and add a third jalapeño.
Absolutely! Roasting adds a smoky depth to the salsa. Just place them on a baking sheet with the peppers and broil until charred, about 5-7 minutes.
Yes! Just reduce the amount of water added when blending and pulse instead of fully blending for a chunkier consistency.
Tomatillo Salsa
Ingredients
- 6 tomatillos
- 3 Jalapeños , with stems cut off
- 1 cubanelle pepper
- 6 cloves garlic , minced
- 1 bunch cilantro , stems chopped off
- pinch salt
- 1 cup yellow onion, diced
Instructions
- Place the tomatillos, cubanelle pepper and jalapeños in a pot with enough water to cover them. Bring to a boil and boil until soft, when the tomatillos change in color, about 5-7 min, it’s ready.
- Drain and reserve about ½ cup of water. If you like chunkier salsa, add ¼ cup of water. Put the water in a blender or food processor along with the tomatillos, jalapeño, garlic, salt and cilantro.
- Blend until smooth. Pour into a food grade container, stir in the onions and serve with tacos, chips, quesadillas, you name it. It’s also great in soups.
- The salsa will last 4-6 days in the fridge and 2 months in the freezer. Makes about 4 cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and great to add on any meal. I actually used a little bit on the salmon bites recipe you had, and it paired together so well!
I have to try it with the salmon bites next time!