If you’re looking for a fresh, tangy, and incredibly flavorful addition to your meals, this tomatillo salsa verde is just the thing! My husband swears by it. He says it’s tangy, tasty, and downright addictive. In fact, he wants to put it in every Mexican dish we make!
Whether you’re serving enchiladas, burrito bowls, or tacos, this versatile green sauce brings a burst of brightness and zest that takes your meals to the next level. It’s perfect not just for tacos, but also as a dip, a salad topper, or even paired with grilled meats.
What We Think You’ll Love About This Recipe
Ingredient Overview
Creating a delicious salsa at home starts with understanding the ingredients. Here’s a quick guide to the key components in tomatillo salsa and why they make this recipe so flavorful:
- Tomatillos. These green, husk-covered fruits are the star of the show. Tomatillos bring a bright, tangy flavor that’s slightly tart, giving the salsa its signature punch. They also provide a lovely thick texture, making this salsa perfect for scooping or drizzling.
- Fresh Cilantro. A staple in many Mexican dishes, cilantro adds an earthy, citrusy flavor that complements the tanginess of the tomatillos. If you love fresh herbs, cilantro is the perfect finishing touch. If you don’t like cilantro, you can substitute fresh parsley or basil.
- Onion. You can use whatever variety of onion you have on hand or whichever one you prefer. A quartered onion adds a subtle sweetness and depth to the salsa. Since it’s blended in, it melds with the other ingredients beautifully, balancing the flavors without overpowering them.
- Jalapeños. Jalapeños bring the heat! You can easily control how spicy the salsa gets by adjusting the amount you use or by removing the seeds for a milder kick. Perfect for tweaking to your taste.
- Garlic. Two cloves of garlic may seem simple, but they pack a flavor punch that ties the salsa together. The raw garlic is blended in, so you get a hint of sharpness that enhances the overall flavor.
- Lime Juice. Just a tablespoon of lime juice brings a zesty acidity that balances out the richness of the tomatillos and garlic.
- Salt. A pinch of salt is all you need to bring out the natural flavors of the ingredients and make the salsa pop.
Substitution Suggestions
While this tomatillo salsa is simple, you can easily make adjustments based on what you have or your preferences:
- Cilantro Substitute. If cilantro isn’t your favorite, try using fresh parsley for a similar fresh flavor, or experiment with fresh basil for a sweeter flavor.
- Onion Selection. White onion adds sharpness, but yellow onion gives a milder, sweeter flavor. You can also use red onion for a sweeter taste and vibrant color. We used yellow onion in ours and it tasted fabulous!
- Jalapeños. For less heat, remove the seeds, or swap jalapeños for a milder pepper like poblano.
Make Ahead Tip
One of the best things about tomatillo salsa is that it gets even better after resting in the fridge. If you can, prepare it a day or two in advance to let the flavors come together. The tomatillos, fresh herbs, and lime juice will develop a deeper, more robust flavor, making it the perfect topping for your next meal. Plus, it’s a great time-saver when you’re prepping ahead for busy days!
Storage
Refrigerator. Store the salsa in an airtight container in the refrigerator for up to 1 week. Be sure to stir it before serving, as some separation may occur.
Freezer: For longer storage, the salsa can be frozen. Pour it into a freezer-safe container or zip-top bag, leaving a bit of room for expansion. It will last for up to 3 months in the freezer. To use, thaw it overnight in the refrigerator and stir well before serving.
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Tomatillo Salsa Recipe
Equipment
Ingredients
- 1 lb tomatillos husked and rinsed
- ½ cup fresh cilantro
- 1 small onion quartered
- 1-2 jalapeños adjust for heat, chopped Note 1.
- 2 cloves garlic
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Bring a medium saucepan of water to a boil. Add the tomatillos and cook for 5-7 minutes, until they soften and turn a slightly dull green. Drain and allow them to cool for a few minutes.1 lb tomatillos
- In a blender or food processor, combine the cooked tomatillos, cilantro, quartered onion, jalapeños, whole garlic cloves, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning, adding more salt or lime juice as needed.½ cup fresh cilantro, 1 small onion, 1-2 jalapeños, 2 cloves garlic, 1 tablespoon lime juice, Salt to taste
- Use immediately or refrigerate for up to 1 week. Serve with enchiladas, burrito bowls, tacos, or any dish needing a zesty kick! Note 2.
Notes
- Jalapeño Heat Level: If you prefer milder salsa, remove the seeds and membranes from the jalapeños before chopping. If you like more heat, keep the seeds or add an extra jalapeño.
- Storage: Salsa verde can be stored in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 3 months.
- Serving Suggestion: This salsa is not only great with traditional Mexican dishes, but also works as a dip for tortilla chips or a topping for grilled meats.
