Bright, tangy, and bursting with fresh flavors, this Tomatillo Salsa Verde is a game-changer for your meals. Made with roasted tomatillos, zesty lime, and a hint of spicy jalapeño, it’s a vibrant blend of textures—creamy yet chunky, smooth with a satisfying bite. Perfect for drizzling over tacos, dipping chips, or enhancing grilled meats, it’s a versatile condiment that elevates every dish.
In just 30 minutes, you can whip up this salsa from scratch, filling your kitchen with the irresistible aroma of charred tomatillos and fresh cilantro.
Its refreshing tang and subtle heat make it a crowd-pleaser, while its vibrant green hue adds a pop of color to your table. Simple, fresh, and utterly delicious—this salsa is a must-try for any food lover.
Fresh & Flavorful Ingredients
- 9 medium tomatillos (husks removed and rinsed)
- 1 small yellow onion, cut into large chunks
- 1 to 2 serrano or jalapeño peppers* (adjust for spice preference)
- 4 garlic cloves, unpeeled
- 2 tablespoons avocado oil, plus more for drizzling
- 2 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro
- 1¼ teaspoons sea salt, plus more for sprinkling
- Tortilla chips, for serving
Simple Step-by-Step Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Prepare the tomatillos: Remove the husks, rinse to remove stickiness, and pat dry. Place them on the baking sheet with the onion and peppers.
- Drizzle the vegetables with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet.
- Roast for 15 to 20 minutes, or until the tomatillos are juicy and slightly browned.
- Remove the garlic from the foil and peel it. Remove the stems from the peppers.
- Combine ingredients: In a food processor, add the roasted tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined.
- Adjust consistency: If the salsa is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Season to taste.
- Serve immediately with tortilla chips or store in the fridge for up to 5 days.
Perfect Pairings: Serving Suggestions
This vibrant Tomatillo Salsa Verde is incredibly versatile! Serve it as a dip with tortilla chips for a classic snack, or drizzle it over grilled chicken, fish tacos, or enchiladas for a zesty kick. It also makes a fantastic topping for eggs, burrito bowls, or even roasted vegetables.
Storage Tips for Freshness
Store your salsa in an airtight container in the fridge for up to 5 days. If you notice separation, simply give it a quick stir before serving. For longer storage, freeze it in small portions for up to 3 months—thaw in the fridge overnight and stir well before using.
Spice It Up or Tone It Down
Customize the heat level to your preference! Use jalapeños for a milder salsa or serrano peppers for extra spice. Remove the seeds and membranes for less heat, or leave them in for a fiery kick. You can also add a pinch of sugar to balance the tanginess if desired.
Time-Saving Tricks
Short on time? Skip the roasting step and blend raw tomatillos, peppers, and garlic for a fresh, uncooked version. Alternatively, roast the veggies in an air fryer at 400°F for 10-12 minutes to speed up the process. Pre-chopped cilantro and bottled lime juice can also save a few minutes!
Equipment Essentials
A food processor or blender is key for achieving the perfect salsa consistency. If you prefer a chunkier texture, pulse the ingredients briefly. For a smoother salsa, blend until silky. Don’t forget a rimmed baking sheet and parchment paper for easy roasting and cleanup!
Tomatillo Salsa Verde
Ingredients
- 9 medium tomatillos
- 1 small yellow onion, cut into large chunks
- 1 to 2 serrano or jalapeño peppers*
- 4 garlic cloves, unpeeled
- 2 tablespoons avocado oil, plus more for drizzling
- 2 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro
- 1¼ teaspoons sea salt, plus more for sprinkling
- Tortilla chips, for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
- Remove the garlic from the foil and peel it. Remove the stems from the peppers.
- In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
- Store leftover salsa in the fridge for up to 5 days.