Name: Tomatillo Salsa Verde
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 tomatillos; 1 jalapeño, (stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)); 2 garlic cloves, (minced); 1 bunch cilantro; salt and pepper to taste

A must-have in your refrigerator – this Tomatillo Salsa Verde recipe is so easy and flavorful that you’ll wonder why you haven’t always been making it!

PIN IT FOR LATER!

Give me chips and something to dip them in, and I’m a happy girl! If you want to serve an array of Mexican-inspired dips, also check out this Bean Dip, Queso Blanco, or Tropical Guacamole.

Tomatillo Salsa Verde on a tortilla chip

One thing will always be true – I love chips and salsa.

I was craving some tomatillo salsa not long ago, so I dug this Tomatillo Salsa Verde recipe up from the archives and made it again. I love how simple this recipe is, and that it only takes 4 ingredients, plus some salt and pepper. And I especially love that it can be ready in 20 minutes. You definitely can’t beat that!

Tomatillo Salsa, also known as Salsa Verde, is a (usually) mild salsa made with tomatillos instead of tomatoes. While I love a traditional salsa, I think my heart really belongs to tomatillo salsa!

Ingredients

Tomatillos: You’ll want to remove the outer paper-like husk and rinse the tomatillos well.
Jalapeno: If you like things spicy you can leave the ribs and the seeds in, or remove them for a more mild salsa.
Garlic: Even though the garlic will go into the food processor, you will want to mince it well first.
Cilantro: I know that “a bunch” is kind of ambiguous, but you’ll want a decent amount of cilantro. It will be about 1 to 1 1/2 cups of loose cilantro leaves. You can always add more or less to taste, though.
Salt and Pepper: You’ll add salt and pepper to taste. If you are afraid of over salting, wait until the salsa has been processed in the food processor, then taste and salt.

Making tomatillo salsa verde in a food processor

How to Make Tomatillo Salsa Verde

Remove the paper husks and rinse the tomatillos and place them in a large pot with the jalapeno. Fill with enough water to cover the tomatillos. Place over medium-high heat and boil until the tomatillos turn an olive green color, then drain.
Place the cooked tomatillos and jalapeno in a food processor along with the garlic and cilantro. Season with salt and pepper.
Process until the salsa is smooth. Taste and season with more salt and pepper, if necessary.

Frequently Asked Questions

What are tomatillos?

Here are a few facts about tomatillos:

Tomatillos are actually a fruit, not a vegetable.
People sometimes look at them as green tomatoes, but they are actually closer to a gooseberry than a tomato.
One tomatillo plant will not produce fruit on it’s own. There must be two or more plants for proper pollination.
Tomatillos can be kept in the refrigerator for up to 2 weeks. They will last even longer if the papery skin is removed before storing.
Tomatillos can actually be found in many colors – yellow, green, red, and even purple!

Where can you find tomatillos

Most tomatillos are native to Mexico, but you’ll also see them grown throughout the western United States.

These days, you can usually find tomatillos in any major grocery store. Look in the produce section, usually by the jalapenos. I have seen them at the local chains, so they should be pretty easy to find. If you are having a hard time finding them, try your local Mexican grocer.

Can you roast the tomatillos instead of boiling them?

Yes! The flavor will be a little different, but still very delicious.

Recipes That Use Salsa Verde or Tomatillo Salsa

Salsa Verde Steak Sandwiches
Salsa Verde Chicken
Slow Cooker Chicken Tacos
White Chicken Chili
Smothered Chicken Burritos

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