Discover the vibrant flavors of homemade Tomatillo Salsa Verde, a tangy and zesty green salsa that’s easy to make and perfect for adding a refreshing twist to your favorite dishes. With charred tomatillos, fresh cilantro, and a kick of jalapeño, this authentic recipe is a must-try for salsa lovers craving something new and delicious.
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YOU ARE GUARANTEED TO LOVE THIS SALSA VERDE RECIPE
Why settle for store-bought when you can create vibrant, homemade Tomatillo Salsa Verde? This zesty, green salsa is easy to make and offers a refreshing twist on traditional red salsa—say goodbye to canned options forever!
Tomatillo Salsa Verde features the tomatillo, a naturally tangy fruit native to Mexico (pronounced "toe-mah-TEE-yo"). The secret to its vibrant flavor lies in cooking the tomatillos. You have a few options:
- Boiling: This traditional method delivers a classic, clean taste.
- Charring: Broil in the oven or pan-roast in a hot skillet for a smoky, deep flavor.
- Grilling: Use a grill or an open flame on a gas stove for a rich, roasted essence.
Each method enhances the tomatillos in its own way. Personally, I favor the charring method for its unique flavor. Enjoy your homemade salsa verde!
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WHAT IS THE BEST WAY TO USE TOMATILLO SALSA VERDE?
Salsa verde can be served chilled or hot on steak, chicken, pork, tacos or just with chips. But if you are looking for ways to include this delicious condiment into other recipes check out these fabulous ideas from Amanda at Heartbeet Kitchen.
INGREDIENTS FOR SALSA VERDE
- Tomatillos: Tart and slightly citrusy, tomatillos add a bright, tangy flavor to salsa verde. They are rich in antioxidants and vitamin C, contributing to overall health and immune support.
- White Onion: Crisp and mildly sweet, white onions provide a subtle bite and depth of flavor. They also offer beneficial compounds that support digestive health and have anti-inflammatory properties.
- Garlic: Pungent and savory, garlic enhances the salsa with its robust flavor and aroma. It’s known for its potential immune-boosting and heart-health benefits.
- Cilantro Leaves: Fresh and slightly citrusy, cilantro leaves add a refreshing herbal note to the salsa. They contain vitamins A, C, and K, as well as antioxidants that support detoxification.
- Fresh Lime Juice: Zesty and tangy, lime juice brightens the salsa with a burst of citrus flavor. It’s packed with vitamin C and can help enhance the absorption of iron from other ingredients.
- Jalapeño or Serrano Peppers: Spicy and pungent, these peppers add a kick of heat and depth to the salsa. They contain capsaicin, which may boost metabolism and provide pain-relieving properties.
Note on Peppers: Jalapeños offer a milder heat compared to serranos. For a spicier kick, opt for serranos. Adjust the heat level by removing the seeds for less spice or leaving them in for extra heat.
- Salt to Taste: Enhances the overall flavor profile by balancing and bringing out the natural tastes of the other ingredients. It also helps to improve hydration and electrolyte balance.
HOW TO MAKE TOMATILLO SALSA VERDE
Here are four Methods Explained:
Grilling and Open Flame Method
- Preheat the grill. Note: this can also be accomplished over an open flame of a gas stove top by placing a stainless steel baking rack, also called a wire cooling rack. Then proceed to next step.
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well. Give them a very light rub of oil so they won’t stick to the griddle (skip the oil when charring over a gas stovetop flame). Lightly char and blacken, stand nearby and remove promptly.
- Combine the cooked tomatillos and all other ingredients, then pulse in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Do not overmix!
- Enjoy! Can be eaten warm or cool. Store leftovers in the refrigerator.
Oven Roasting Method
- Preheat the broiler. Set the rack about 6 inches from the heating element.
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
- Cut the tomatillos in half and place the cut side down on a lined baking sheet. Place under a broiler for about 6 minutes to lightly blacken the skins of the tomatillos.
- Combine the cooked tomatillos and all other ingredients, then pulse in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Do not overmix!
- Enjoy! Can be eaten warm or cool. Store leftovers in the refrigerator.
Pan Roasting Method
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
- Coat the bottom of a skillet with a little olive oil, add the prepared tomatillos. Blister the tomatillos on high heat by searing on one side, then flip over and brown on the other side. Remove from heat.
- Combine the cooked tomatillos and all other ingredients, then pulse in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Do not overmix!
- Enjoy! Can be eaten warm or cool. Store leftovers in the refrigerator.
Boiling Method
- Remove husks. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
- Combine the cooked tomatillos and all other ingredients, then pulse in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Do not overmix!
- Enjoy! Can be eaten warm or cool. Store leftovers in the refrigerator.
These tomatillos have been husked and rinsed with water prior to roasting
IS THERE A DIFFERENT NAME FOR TOMATILLO?
Tomatillos are sometimes called husk tomatoes, they look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. While it looks like a small green tomato, the tomatillo belongs to a different genus within the nightshade family, which includes tomatoes, eggplants, and peppers.
HISTORY OF THE TOMATILLO AND TOMATILLO SALSA VERDE
Tomatillos have been a staple in Mexican cuisine since ancient times. This tangy fruit, which plays a crucial role in making salsa verde, dates back to the Aztec Empire. Spanish physician Francisco Hernández documented this early use, noting its distinctiveness from medieval European parsley-based green sauces.
The tomatillo, a relative of the tomato, was first domesticated by the Aztecs in central Mexico around 800 BCE. It was a vital crop for various pre-Columbian cultures in Mesoamerica, including the Maya. The name "tomatillo" translates to "little tomato" in Spanish, derived from the Nahuatl word tomatl.
Native to Mexico, tomatillos have been cultivated for thousands of years. Archaeological evidence from the Tehuacán Valley shows tomatillo consumption as early as 900 BCE.
Tomatillos are an ancient member of the Solanaceae family, which includes tomatoes, with origins dating back 52 million years. By the time Europeans arrived in the Americas, tomatillos were already integral to Aztec and Maya diets, showcasing their long-standing significance in Mesoamerican cuisine.
Tomatillo Salsa Verde Recipe
Ingredients
- 1 ½ pounds tomatillos husked, rinsed, charred (about 12 medium)
- ½ cup white onion chopped
- 2 cloves garlic or more, optional
- ½ cup cilantro leaves and stems chopped
- 1 tablespoon fresh lime juice
- 2 jalapeño or serrano peppers - stemmed, seeded (leave seeds for more heat)
- Salt to taste
Instructions
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
- Cook the cleaned tomatillos by either grilling, roasting, or boiling. (see methods below)
- Combine the cooked tomatillos and all other ingredients, then pulse in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Do not overmix!
- Can be eaten warm or cool. Store leftovers in the refrigerator. Enjoy!
- Note on Peppers: Jalapeños offer a milder heat compared to serranos. For a spicier kick, opt for serranos. Adjust the heat level by removing the seeds for less spice or leaving them in for extra heat.
FOUR METHODS FOR COOKING TOMATILLOS:
Grilling and Open Flame Method
- Preheat the grill
- Note: this can also be accomplished over an open flame of a gas stove top by placing a stainless-steel baking rack, also called a wire cooling rack. Then proceed to the next step.
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well. Give them a very light rub of oil so they won’t stick to the griddle (skip the oil when charring over a gas stovetop flame). Lightly char and blacken, stand nearby and remove promptly.
Oven Roasting Method
- Preheat the broiler. Set the rack about 6 inches from the heating element.
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
- Cut the tomatillos in half and place the cut side down on a lined baking sheet. Place under a broiler for about 6 minutes to lightly blacken the skins of the tomatillos.
Pan Roasting Method
- Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
- Coat the bottom of a skillet with a little olive oil, add the prepared tomatillos. Blister the tomatillos on high heat by searing on one side, then flip over and brown on the other side. Remove from heat.
Boiling Method
- Remove husks. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Notes
Nutrition
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