Tomatillo Salsa Verde Recipe

Tomatillo Salsa Verde Recipe

How To Make Tomatillo Salsa Verde

Add a Mexican twist to your dish with this tomatillo salsa verde. It’s made with roasted tomatillos and jalapeno, blended with lemon juice, for a tangy dip!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • lbtomatillos
  • ½cupwhite onion,chopped
  • 2garlic cloves,or more, optional
  • ½cupcilantro leaves
  • 1tbsplime juice,fresh
  • 2jalapeno peppers,or serrano peppers, stemmed, seeded, chopped, use whole for more heat
  • salt,to taste


  1. Remove the papery husks from tomatillos and rinse well.

Oven Roast:

  1. Cut the tomatillos in half and place the cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin.

  2. Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

Pan Roast:

  1. Coat the bottom of a skillet with a little vegetable oil. Heat on high heat.

  2. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.


  1. Place tomatillos in a saucepan, then cover with water.

  2. Bring to a boil and simmer for 5 minutes. Remove the tomatillos with a slotted spoon.

To Blend:

  1. Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

  2. Season to taste with salt. Cool in refrigerator.

  3. Serve with chips or as a salsa accompaniment to Mexican dishes. Enjoy!


  • Calories: 90.82kcal
  • Fat: 2.40g
  • Saturated Fat: 0.34g
  • Monounsaturated Fat: 0.37g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 17.53g
  • Fiber: 5.16g
  • Sugar: 10.56g
  • Protein: 2.76g
  • Sodium: 633.92mg
  • Calcium: 29.64mg
  • Potassium: 697.94mg
  • Iron: 1.58mg
  • Vitamin A: 27.74µg
  • Vitamin C: 42.46mg
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