Tomatillo salsa verde is perfect for eating with crunchy tortilla chips or topping on your favorite Mexican foods. This green salsa is made with tomatillos, onions, Serrano peppers, limes, cilantro, and garlic. You can find all of the ingredients at your local grocery store. Try making it today!
My friend, Chef Tez Abbott lives in Cabo San Lucas, Mexico and runs a private chef catering business. (If you are ever in Cabo, you should totally reach out to him for a dinner party!) He did a food blog for fun for a while called Chile and Salt.
On his blog, I found his AMAZING Tomatillo Salsa Verde recipe. It is easy to make and terrifically SCRUMPTIOUS!!! I have tried other recipes, but his has become my favorite. Because I have made Chef Tez’s recipe so often, I thought I would share it with you.
How to make it:
Follow these easy steps to make tomatillo salsa verde:
- The tomatillos will have a crackly light husk around them. Remove the husks by pulling them off. They will also have a sticky film on the skin. Rinse the tomatillos in water to remove the sticky film. (photo 1)
- Roughly chop tomatillos, garlic, onion and Serrano chili peppers. The size doesn’t have to be uniform or perfect because they will be thrown in the blender. (photo 2)
- Add the tomatillos, Serrano chiles, onion, and garlic to a large stock pot. Cover with water. (photo 3)
- Bring to a boil. Reduce heat to a simmer. Cook for 10 minutes or until tomatillos and Serrano chiles change into a dull olive green color and the vegetables are softened. (photo 4)
- Remove vegetables from liquid and add the vegetables to food processor or blender. (photo 5)
- Juice the limes and add to food processor or blender. (photo 6)
- Add fresh cilantro to the tomatillo mixture.(photo 7)
- Blend until smooth and salt to taste. (photo 8)
You can serve immediately. I prefer to refrigerate an hour or more before serving to allow the flavors to fully build.
Try my homemade tortilla chip recipe for dipping! They are so crunchy and flavorful. They are also healthier than store bought!
Should you roast or boil tomatillos?
Some of the past green salsa recipes I have tried require you to roast the tomatillos. Chef Tez does not. Instead, he boils his tomatillos with onions, garlic, and Serrano chiles. I thought the boiling method would take away from the flavor, but I discovered I was very wrong.
The roasted technique offers a nice smokey flavor, however, the boiling method enhances and brightens up the tomatillo flavor. Having made it both ways, Chef Tez’s method is more preferable to me.
What does tomatillo salsa verde taste like?
Salsa verde is made with tomatillos. They look like little green tomatoes wrapped in a husk, but actually taste nothing like a tomato. Instead they have somewhat of a tart, earthy flavor.
Eaten raw, they are almost too bitter to eat. That is why you will want to cook them when making salsa. The addition of the cilantro, onion, and lime ingredients create a very vibrant, tangy mixture.
This recipe uses Serrano chiles for a hot and spicy effect. If you like your salsa a little more mild, you can use seeded jalapeños. For me, the hotter the better. Salsa isn’t fun unless it is making me sweat just a little.
How long can you store salsa in the refrigerator?
Properly stored, it will keep in the refrigerator up to a week. You can also freeze tomatillo salsa verde. It might be a little watery when you thaw it, but overall, the taste should still be similar.
Do you love chips and salsa as much as me?? Fantastic! I have several other recipes you must try!! Check out:
- Jalapeno Salsa
- Homemade Baked Tortilla Chips
- Peach Salsa
- Spicy Cream Cheese Taco Dip
- Five Minute Restaurant Style Salsa
- Hot Jalapeno Relish
- Texas Caviar
- Jalapeno Cilantro Hummus
Please leave me a comment below if you make this salsa verde and tell me what you thought about it. I would love to hear back, and so would my readers.
Tomatillo salsa verde recipe-green salsa
- 10 tomatillos
- 2 Serrano Chiles
- 5 garlic cloves
- 1 onion
- cilantro a large handful
- 2 limes
- salt to taste
- Remove the husks from around the 10 tomatillos. Rinse to remove the sticky film around the tomatillos. Roughly chop.
- Roughly chop 1 onion and 2 Serrano chili peppers.
- Add the tomatillos, Serrano chiles, onion, and 5 chopped garlic cloves to a large stock pot. Cover with water. Bring to a boil.
- Reduce heat to a simmer. Cook for 10 minutes or until tomatillos and Serrano chiles change into a dull olive green color.
- Remove all liquid.
- Add all cooked ingredients to a food processor or blender.
- Juice 2 limes.
- Add lime juice and large handful of cilantro to the tomatillo mixture.
- Blend until smooth.
- Salt to taste.