Tomatillo Salsa Recipe

Tomatillo salsa in a small grey bowl with a tortilla chip being dipped into it.

This vibrant and tangy tomatillo salsa is the perfect complement to your favorite Mexican dishes. The fresh flavors of tomatillos, cilantro, and lime add a refreshing contrast to the rich and cheesy goodness of enchiladas, burrito bowls, and tacos. It's easy to make and brings a burst of acidity and brightness to any dish!

Prep Time10

Cook Time7

Total Time17

Servings: servings

Calories: 35kcal

Author: Sandra

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

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.
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.
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.

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