If you’re looking for a flavorful homemade salsa recipe for your next party, you’re going to want to try this bold Tomatillo Salsa! With just a handful of fresh ingredients, you’ll have the perfect chip dip or topping for your fiesta!
I’m a sucker for the free chips and salsa at my favorite Mexican restaurant. I’m totally guilty of filling up on chips before the meal comes. One of my favorites has a choice of five different salsas for your chips, including the standard tomato-based salsas, pico de gallo, and salsa verde. I LOVED the salsa verde, and I knew I had to make my own homemade salsa verde recipe!
SAVE THIS TOMATILLO SALSA RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Salsa vs. Salsa Verde
If you know any Spanish, then you probably know that “verde” means “green”. Standard salsa, or salsa roja, is red because it is made with red tomatoes. Salsa verde gets that vibrant green color from tomatillos, which are small green fruits wrapped in a papery husk.
Tomatillos have a bright, almost citrusy flavor. They are tarter than red tomatoes, though when they are roasted, they are sweeter. They are not spicy, though they are often combined with peppers in salsa verde for a spicy kick!
You should be able to find tomatillos at your neighborhood grocery stores or even a local farmers market.
Ingredients for Green Tomatillo Salsa
Gather together the following simple ingredients to make your salsa:
- 1 pound of tomatillos (remove the husks and rinse)
- 2 jalapeño peppers
- ¼ cup minced red onion (white onion is okay too)
- 2 fresh garlic cloves, chopped
- ½ cup cilantro, coarsely chopped
- 1/3 cup cold water (plus more as needed)
- Salt to taste
How to make this Tomatillo Salsa Verde Recipe
Making homemade salsa is quick and easy. This recipe takes less than 15 minutes, and even with time for the flavors to mature, it’s ready in under an hour!
First, let’s roast the tomatillos and jalapenos for added flavor.
Place an oven rack at the top of the oven and preheat the broiler on high heat. Line a rimmed baking sheet with tin foil and place the whole jalapeños on the foil along with the raw tomatillos with the stem sides down. Broil for 3-5 minutes until they are charred.
Turn the tomatillos and jalapeños over and place under the broiler to char for another 3-5 minutes.
Make the Salsa
Using gloves, core the jalapeños, remove the seeds, if desired, and cut them into pieces. Put them into a blender or food processor. Place tomatillos into the blender also and scrape off any juice or seeds from the tin foil.
Add the onion, garlic, cilantro, and water and blend the tomatillo mixture. You can choose to make it as coarse or as smooth as you desire. At this point, you can add a bit more water to thin it out if you’d like. Add salt to taste.
Allow the salsa to sit for at least half an hour before serving to allow the flavors to meld. This recipe makes about 1 ½ cups of salsa!
Is Tomatillo Salsa spicy?
This salsa is only as spicy as your jalapenos! Some peppers are mild, while others pack some serious heat! To keep your salsa on the mild side, omit any seeds, and be sure to use younger, mild peppers.
How do I store Tomatillo Salsa?
Keep this in an airtight container in the refrigerator. It will last anywhere from 3-10 days, based on proper storage! You may need to add a bit more water to thin it out before serving again.
Can you freeze homemade salsa?
Yes, homemade salsa will last up to 4 months when frozen! Store it in an airtight, freezer-safe container and leave about an inch of room for ingredients to expand.
Thaw the salsa by leaving it in the refrigerator overnight. Feel free to add a little extra diced onion and jalapeno before serving to freshen up the flavors.
What about canning? Can I can Tomatillo Salsa?
I’m not big into canning, but I know salsa is a great choice for those who are! Check out Ball Canning’s website for tips on canning with mason jars as well as a big batch recipe that works perfectly for canning.
What should I serve with Tomatillo Salsa?
More Homemade Salsa Recipes
- Salsa Casera or “homemade salsa” is a simmered fresh tomato salsa filled with flavorful spices. Whip up a batch of this, and you might never eat a single bite of your favorite store-bought salsa brand again!
- This delicious Peach Salsa is made with Roma tomatoes, chopped peaches, lime juice, onion, cilantro, and other seasonings. This is one of my favorite salsas!
- Avocado Corn Salsa is a great chip dip or topping for breakfast tacos or your favorite Mexican recipes. Mix together corn, bell pepper, avocado, onion, cilantro, and lime for a flavorful bite!
Enjoy your chips and Tomatillo Salsa!
- 1 pound tomatillos husks removed, and rinsed
- 2 jalapeños
- 1/4 cup red onion minced. Can use white onion.
- 2 cloves garlic cut into pieces
- 1/2 cup coarsely chopped cilantro
- 1/3 cup water plus more if desired
- salt to taste
- Place an oven rack at the top of the oven and preheat the broiler on high. Line a baking sheet with tin foil, and place the whole jalapeños on the foil along with the tomatillos with the stem sides down. Broil 3-5 minutes until they are charred. Turn the tomatillos and jalapeños over and place under the broiler to charr for another 3-5 minutes.
- Using gloves, core the jalapeños, remove the seeds, if desired, and cut into pieces. Place them into a blender. Add the tomatillos into the blender, and scrape off any juice or seeds from the tin foil.
- Add the onion, garlic, cilantro, and water and blend. You can choose to make it as coarse or as smooth as you desire. At this point, you can add a bit more water to thin it out if you'd like.
- Allow the salsa to sit for at least a half an hour before serving to allow the flavors to meld.
You may want to add more water to thin it out after storing any leftovers.
did you make this recipe?
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