Fresh, tangy, and a hundred times better than anything from a jar. Roasted tomatillos blended with jalapeño, garlic, onion, cilantro and lime into a bright, zesty green salsa verde that’s perfect for dipping chips, spooning over tacos, enchiladas, eggs and grilled meats. It comes together in twenty minutes, keeps for days, and you’ll find yourself wanting to put it on absolutely everything.
Fun fact: tomatillos aren’t unripe tomatoes — they’re a completely different fruit in the nightshade family, wrapped in a papery husk. Their natural tartness is what gives salsa verde its signature bright, zippy tang, and they’ve been a staple of Mexican cooking since Aztec times.
Why this recipe works
ROAST the tomatillos. Charring deepens their flavor and mellows the tartness into something rich and smoky.
CONTROL the heat. Seed the jalapeño for mild, or leave them in (or add serrano) for more kick.
BLEND to your texture. Pulse for chunky or blend smooth — both are delicious.
Ingredients
Serves 8 (makes about 2 cups).
Salsa:
1.5 lbs (680 g) tomatillos, husked and rinsed
1-2 jalapeños (or 1 serrano for more heat)
1/2 white onion, quartered
3 cloves garlic, unpeeled
1/2 cup cilantro leaves
Juice of 1 lime
1/2 tsp salt (or to taste)
1 tsp oil, for roasting
Instructions
Step 1: Prep
Heat the broiler. Husk and rinse the tomatillos (they’re sticky underneath). Place tomatillos, jalapeños, onion and garlic on a baking sheet; toss with oil.
Step 2: Roast
Broil 6-8 minutes, turning once, until the tomatillos are blistered and softened and everything is charred in spots.
Step 3: Peel the garlic
Let cool slightly, then squeeze the garlic out of its skins.
Step 4: Blend
Add the roasted vegetables, cilantro, lime juice and salt to a blender. Blend to your desired texture (chunky or smooth).
Step 5: Season
Taste and adjust salt, lime and heat. Add a splash of water if it’s too thick.
Step 6: Serve
Serve warm or chilled with chips, tacos, eggs or grilled meats.
Nutrition information
Calories: 35 kcal per serving
Protein: 1 g
Carbohydrates: 6 g
Fat: 1 g
Saturated Fat: 0 g
Fiber: 2 g
Pro tips for the best salsa verde
Rinse the tomatillos. The husk leaves a sticky residue — rinse it off before roasting.
Roast for depth. Charring is the difference between flat and rich, smoky salsa verde.
Adjust the heat. Seed the chilies for mild; keep seeds or add serrano for spicy.
Make ahead. The flavor deepens overnight in the fridge — great for meal prep.
Frequently asked questions
What are tomatillos?
They’re a small green fruit in a papery husk, related to (but not the same as) tomatoes. Their tartness gives salsa verde its bright, tangy flavor.
How long does salsa verde last?
About 1 week refrigerated in an airtight container. The flavor actually improves after a day.
Can I freeze it?
Yes — freeze in an airtight container up to 3 months. Thaw and stir before serving.
How do I make it milder or spicier?
Remove the chili seeds and membranes for mild; leave them in or add a serrano or extra jalapeño for more heat.
