I perfected an Authentic Tomatillo Salsa that blends tangy tomatillos and bright fresh herbs into a deceptively simple sauce.

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I grew up watching my abuela bash tomatillos and cilantro in a battered molcajete and somehow make plain meals sing. This Authentic Tomatillo Salsa feels bright and slightly herb-ish, not fancy but totally convincing, and it wakes up tacos and sopes like nothing else.

People call it Green Chile Salsa Verde too, and once you taste it you get why that name stuck. I love that it seems simple but hides layers of flavor, so you’ll keep thinking about that next bite.

Try it and you might start wondering how something so straightforward became a Mexican staple.

Ingredients

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tomatillos: tart, low calorie, good source of fiber and vitamin C, bright sour flavor fresh
Serrano chiles: packs heat, vitamin C, capsaicin may boost metabolism, makes salsa spicy and sharp
cilantro: leafy herb, vitamin K and antioxidants, gives bright herbal slightly citrusy notes often
Lime juice: acidic tang, vitamin C, balances flavors and cuts green vegetal sharpness zesty
White onion: crunchy a bit sweet provides aromatic sulfur compounds and some fiber and bite
Garlic: pungent contains allicin small protein immune boosting claims deep savory backbone punch
Neutral oil: optional fat for smoother mouthfeel adds calories but mellows acidity texture

Ingredient Quantities

1 lb tomatillos (about 8 to 10) husked and rinsed

2 to 3 serrano chiles stemmed (use jalapeños if you want it milder)

1 small white onion roughly chopped

2 garlic cloves peeled

1 cup packed cilantro leaves and tender stems

juice of 1 lime (about 1 to 2 tbsp)

1 tsp kosher salt or to taste

2 to 3 tbsp water to thin as needed

1 tbsp neutral oil like grapeseed or vegetable oil optional for a smoother mouthfeel

How to Make this

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1. Make sure your tomatillos are husked and rinsed, stem the serranos (or use jalapeños if you want it milder) and roughly chop the onion and smash the garlic a bit so they roast evenly.

2. Heat a dry skillet or comal over medium-high heat. Put the tomatillos, chiles, onion pieces and whole garlic cloves on the hot surface and cook, turning occasionally, until the tomatillos blister and get black spots and the chiles and onion are nicely charred, about 8 to 12 minutes.

3. Let everything cool a few minutes so you can handle it. Peel the papery bits off the garlic if needed and remove any large burnt skins from the onion or chiles. Taste a small piece of chile first to check heat level.

4. Into a blender or food processor add the roasted tomatillos, chiles, onion, garlic, 1 cup packed cilantro (leaves and tender stems), juice of 1 lime, and 1 tsp kosher salt.

5. Add 1 to 2 tablespoons of the water to start (you can add more later), and the optional 1 tbsp neutral oil if you want a silkier mouthfeel. Pulse or blend until you reach the texture you like — chunky or smooth.

6. If the salsa is too thick, add up to 2 or 3 tbsp more water a tablespoon at a time and blend again. If too sharp, a little more oil or a tiny pinch of sugar can mellow it out.

7. Taste and adjust salt, lime or heat. If it tastes flat let it sit chilled for 10 to 20 minutes so the flavors marry — it gets better after resting.

8. Serve with tacos, sopes or chips. Store in the fridge in a sealed container for up to 4 days. Wear gloves when handling the chiles if your hands are sensitive and don’t rub your eyes.

Equipment Needed

1. Heavy skillet or comal for roasting the tomatillos, chiles and onion
2. Blender or food processor to puree the salsa (or a good immersion blender)
3. Cutting board plus a sharp chef’s knife for chopping and stemming chiles
4. Tongs or a spatula to turn the veggies while they char
5. Citrus juicer or reamer for the lime juice
6. Measuring spoons and a small measuring cup for water and salt
7. Heatproof bowl to let the roasted veggies cool in
8. Airtight container for storing leftovers and kitchen gloves if your hands are sensitive

FAQ

Q: Why are my tomatillos sticky and do I need to do anything about it? A: Yes they have a sticky, papery husk that you should peel off, then rinse them under running water to remove the tacky residue. If you skip that the salsa can taste a bit off, so just rinse well and pat dry.

Q: Can I roast or broil the tomatillos and chiles instead of boiling them? A: Totally, roasting or broiling gives a smokier deeper flavor, boiling or simmering keeps the bright fresh green taste. Do whichever you prefer, or mix methods for complexity.

Q: How do I make it milder or spicier? A: For milder, use jalapeños or remove seeds and membranes from serranos. For more heat, add extra chiles or leave seeds in. Taste as you blend and stop when it feels right.

Q: How smooth should I blend it and any tricks for a silkier texture? A: Blend until your desired texture. For extra smoothness, use a high speed blender, add the optional tablespoon of neutral oil, or press the salsa through a fine mesh sieve. Adding a little water a tablespoon at a time helps thin it without watering it down.

Q: How long does salsa verde keep in the fridge or freezer? A: In the fridge it will be best for about 5 to 7 days. In the freezer it keeps well for about 3 months, store in airtight containers or ice cube trays for easy portions.

Q: Can I can this salsa at home? A: Home canning salsa needs a tested recipe and proper equipment for safety. If you want long term shelf stable jars follow a tested canning recipe or better yet freeze your batches unless you know the canning process.

Authentic Salsa Verde Recipe Substitutions and Variations

Tomatillos: no fresh ones nearby? Use green tomatoes (roasted or raw) plus extra lime juice or a splash of white vinegar to mimic the tang.
Serrano chiles: swap with jalapeños for milder heat, and remove seeds and membranes to tone it down even more.
Cilantro: use flat leaf parsley and add a bit more lime for brightness if you don’t like cilantro’s taste.
Lime juice: lemon juice works in a pinch, start with the same amount then taste and add more if needed.

Pro Tips

– Roast those tomatillos and chiles until they’re really charred, not just pale green. The black bits add smoky depth and cover up any raw sharpness. Just don’t burn so much that everything tastes bitter.

– If you want to control heat, split the chiles and scrape out the seeds and ribs with a spoon, or wear gloves and leave some seeds in for a gradual kick. Taste a tiny bit after roasting before you dump it all in the blender.

– Use the cilantro stems. They’ve got lots of flavor and will blend down fine, so chop the thicker stems a bit and throw them in, you’ll get more bright herb taste for less waste.

– Make extras and freeze in ice cube trays for single servings. They thaw fast, they’re perfect for topping tacos later, and it saves you from trying to use up a whole jar before it goes off.

Authentic Salsa Verde Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected an Authentic Tomatillo Salsa that blends tangy tomatillos and bright fresh herbs into a deceptively simple sauce.

Servings

servings

Calories

kcal

Equipment: 1. Heavy skillet or comal for roasting the tomatillos, chiles and onion
2. Blender or food processor to puree the salsa (or a good immersion blender)
3. Cutting board plus a sharp chef’s knife for chopping and stemming chiles
4. Tongs or a spatula to turn the veggies while they char
5. Citrus juicer or reamer for the lime juice
6. Measuring spoons and a small measuring cup for water and salt
7. Heatproof bowl to let the roasted veggies cool in
8. Airtight container for storing leftovers and kitchen gloves if your hands are sensitive

Ingredients

1 lb tomatillos (about 8 to 10) husked and rinsed
2 to 3 serrano chiles stemmed (use jalapeños if you want it milder)
1 small white onion roughly chopped
2 garlic cloves peeled
1 cup packed cilantro leaves and tender stems
juice of 1 lime (about 1 to 2 tbsp)
1 tsp kosher salt or to taste
2 to 3 tbsp water to thin as needed
1 tbsp neutral oil like grapeseed or vegetable oil optional for a smoother mouthfeel

Directions

Make sure your tomatillos are husked and rinsed, stem the serranos (or use jalapeños if you want it milder) and roughly chop the onion and smash the garlic a bit so they roast evenly.
Heat a dry skillet or comal over medium-high heat. Put the tomatillos, chiles, onion pieces and whole garlic cloves on the hot surface and cook, turning occasionally, until the tomatillos blister and get black spots and the chiles and onion are nicely charred, about 8 to 12 minutes.
Let everything cool a few minutes so you can handle it. Peel the papery bits off the garlic if needed and remove any large burnt skins from the onion or chiles. Taste a small piece of chile first to check heat level.
Into a blender or food processor add the roasted tomatillos, chiles, onion, garlic, 1 cup packed cilantro (leaves and tender stems), juice of 1 lime, and 1 tsp kosher salt.
Add 1 to 2 tablespoons of the water to start (you can add more later), and the optional 1 tbsp neutral oil if you want a silkier mouthfeel. Pulse or blend until you reach the texture you like — chunky or smooth.
If the salsa is too thick, add up to 2 or 3 tbsp more water a tablespoon at a time and blend again. If too sharp, a little more oil or a tiny pinch of sugar can mellow it out.
Taste and adjust salt, lime or heat. If it tastes flat let it sit chilled for 10 to 20 minutes so the flavors marry — it gets better after resting.
Serve with tacos, sopes or chips. Store in the fridge in a sealed container for up to 4 days. Wear gloves when handling the chiles if your hands are sensitive and don’t rub your eyes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.