My tomatillo salsa is zesty, slightly smoky, and has just the right amount of heat. It’s incredibly versatile—perfect for dipping chips, spooning over tacos or burritos, or stirring into soups for an extra punch. This easy salsa verde is fresh, bright, and comes together quickly.
Ingredients for tomatillo salsa
- Tomatillos – the base of the salsa; they give the bright, tangy flavor. Boiling softens them and deepens the taste.
- Jalapeños – add heat. Adjust quantity and remove seeds to control spice level.
- Cubanelle pepper – milder than jalapeños, adds a sweet, subtle pepper flavor.
- Garlic – adds savory depth; use fresh cloves and mince for best flavor.
- Cilantro – provides a fresh, herbal lift; stems trimmed.
- Salt – brings out all the flavors.
- White or yellow onion – diced and stirred in at the end for crunch and bite.
How to make tomatillo salsa
This recipe is simple and fast. Start by boiling the tomatillos with the jalapeños and cubanelle pepper until the tomatillos soften and deepen in color—about 5–7 minutes. The brief cooking mellows the raw tang of the tomatillo and makes it easy to blend into a silky salsa.
After boiling, drain and reserve about ½ cup of the cooking liquid. If you prefer a chunkier salsa, reserve only ¼ cup of the water. Add the reserved water to a blender or food processor along with the tomatillos, peppers, garlic, cilantro, and a pinch of salt. Blend until smooth for a classic salsa verde texture.
Transfer the blended salsa to a bowl and fold in the diced onion for texture and balance. Taste and adjust salt or heat as needed. That’s it—fresh tomatillo salsa ready to elevate your meals.
How to store tomatillo salsa
Store this salsa verde in an airtight container in the refrigerator for 4–6 days. For longer storage, freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before using and stir to recombine any separated liquid.
More sauce recipes you may like
- Jamaican Green Seasoning
- Puerto Rican Sofrito
- Cilantro Lime Sauce
FAQs for this recipe
Spiciness depends on how many jalapeños you use and whether you include seeds. For mild, use one jalapeño with seeds removed. For medium, use two and remove seeds. For a spicy version, keep the seeds and add a third jalapeño.
Yes. Roasting or broiling the tomatillos and peppers until they char will add a smoky depth to the salsa. Roast for several minutes until the skins blister and darken, then blend as directed.
Absolutely. Use less reserved cooking water and pulse the blender or food processor to achieve a chunkier consistency. Alternatively, blend until mostly smooth and fold in more diced onion or chopped tomatillo.
Tomatillo Salsa
This homemade tomatillo salsa verde is fresh, zesty and packed with flavor. Ready in under 15 minutes—ideal for tacos, chips, quesadillas and more.
Ingredients
- 6 tomatillos
- 3 jalapeños, stems removed (adjust to taste)
- 1 cubanelle pepper
- 6 cloves garlic, minced
- 1 bunch cilantro, stems trimmed
- Pinch of salt, to taste
- 1 cup yellow onion, diced (stirred in after blending)
Instructions
- Place the tomatillos, cubanelle pepper, and jalapeños in a pot and cover with water. Bring to a boil and cook 5–7 minutes, until the tomatillos soften and change color.
- Drain, reserving about ½ cup of the cooking water (use ¼ cup for a chunkier salsa). Add reserved water to a blender with the cooked tomatillos, peppers, garlic, cilantro, and salt.
- Blend until smooth. Transfer to a bowl and stir in the diced onion. Adjust salt and heat as needed, then serve with tacos, chips, quesadillas, or use to flavor soups.
- The salsa will keep 4–6 days in the refrigerator or up to 2 months in the freezer. Makes about 4 cups.
Nutrition (approximate per serving)
Calories: 18 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 0.3 g | Sodium: 77 mg | Fiber: 1 g | Vitamin C: 8 mg
Nutrition information is an approximation and should be used as a general guide.
Additional Info
Author: August DeWindt
Prep Time: 5 minutes • Cook Time: 10 minutes • Servings: 10
Course: Sauces • Cuisine: Mexican • Keywords: salsa, tacos, tortilla