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Homemade Tomatillo Salsa Verde

  • Author: Ashu Chawla
  • Total Time: 20 minutes
  • Yield: 2 1x


RoastedTomatillo Salsa (a.k.a. green salsa or salsa verde) is an easy and flavorfulrecipe. It’s fresh, vibrant, chunky, light and ready in minutes!!

Serve with chips, tacos, enchiladas, burrito bowl and more.


  • 8 medium tomatillos (husks removed and washed)
  • 2 jalapeno peppers
  • 4 garlic cloves
  • ¼ medium red onion
  • 1½ tbsp vegetable oil
  • 2 tbsp fresh lemon juice
  • ¼ cup chopped cilantro
  • ½ tbsp sea salt to taste


  1. Remove papery husks from tomatillos and rinse well.
  2. Roast the tomatillos, garlic and jalapenos in an oven(on 400-degrees F) or in a pan on medium heat for 10-15 minutes.
  3. Transfer them to a bowl or plate to cool-off for 5-10 minutes.
  4. Combine all the ingredients in a food processor and blend until reached desired consistency. Scrap down the sides as necessary. Adjust spices as needed.
  5. Serve with chips, tacos, enchiladas, burrito bowl and more.


1. If you are sensitive to spice, start by adding one pepper and adjust according to your taste.

2. It’ll be warm when it’s right out of the blender, and it’s definitely still tasty at that point, but when it chills in the fridge for a bit, I like it even better. The light tangy, vibrant flavor seems to pop a little more when served cool.

3. Store leftovers in an airtight container in the fridge for up to a week.

4. Variation: To make this salsa creamy, add half avocado while blending the mixture.

  • Prep Time: 15 minutes
  • Category: Accompaniment, Side Dish
  • Cuisine: Mexican

Keywords: Salsa Verde, Tomatillo Salsa Verde