I keep a jar of Green Chile Salsa Verde in my fridge and in this post I reveal the fast, pantry-friendly method I use to make it a staple for tacos, sopes, and quick weeknight meals.
I grew up chasing a bright, tangy salsa that wakes everything up. This Tomatillo Green Chili Salsa hits that note, with fresh tomatillos and a big handful of cilantro that gives it an herb-ish punch you can’t ignore.
It’s not one of those safe salsas, it’s got edge, it’s green and slightly wild, more like an Authentic Tomatillo Salsa than a supermarket bottle. I love spooning it over tacos or drizzling on a bowl, and sometimes I can’t help dipping my finger in for a second taste.
You’ll want to know what else makes it so lively.
Ingredients
- Tomatillos: Tangy, green fruit, high in vitamin C and fiber, gives salsa freshness and brightness.
- Serrano or jalapeños: Adds heat, vitamin C, capsaicin may boost metabolism, control amount for spice and flavor.
- White onion: Sharp, crunchy, contains antioxidants and small protein, balances sweetness, adds bite and aroma.
- Garlic: Pungent, gives depth, has allicin for heart benefits, use raw or roasted, and warmth.
- Cilantro: Bright, herbaceous, full of vitamin K, makes salsa feel fresh, slightly soapy to some.
- Lime juice: Tart, high in vitamin C, balances richness, prevents browning, wakes up flavors and brightness.
- Salt: Essential for flavor, enhances natural tastes, a little goes a long way, not too much.
Ingredient Quantities
- 1 lb tomatillos (about 8 to 10 medium)
- 1 to 2 serrano chiles or jalapeños, depending on how spicy you like it
- 1/4 cup white onion, roughly chopped
- 1 to 2 garlic cloves
- 1/2 cup fresh cilantro leaves, packed
- juice of 1 lime (about 1 tablespoon)
- 1 teaspoon salt, more to taste
- 2 tablespoons water, optional for thinner consistency
How to Make this
1. Remove the papery husks from 1 lb tomatillos and rinse them well under cold water to get rid of the sticky residue; roughly chop the 1/4 cup white onion and peel 1 to 2 garlic cloves, stem the 1 to 2 serrano or jalapeño chiles and remove seeds if you want less heat.
2. Heat a dry skillet or comal over medium-high heat and roast the whole tomatillos and chiles, turning occasionally, until they blister and get some dark spots, about 8 to 10 minutes; you can also broil them on a sheet pan for 6 to 8 minutes if you prefer.
3. Toss the chopped onion and garlic in the hot pan for 2 to 3 minutes until they brown a bit and lose some raw bite, or char them alongside the tomatillos when space allows.
4. Let the roasted veggies cool for a few minutes so they stop steaming, that helps the blender not get too watery.
5. Add the tomatillos, chiles, onion, and garlic to a blender or molcajete with 1/2 cup fresh cilantro leaves, the juice of 1 lime (about 1 tablespoon), and 1 teaspoon salt.
6. Pulse or grind until mostly smooth but with a bit of texture; dont overblend or the salsa will get too thin and lose its bright flavor.
7. If the salsa is too thick for your liking add up to 2 tablespoons water and pulse once or twice to incorporate, taste and adjust salt or lime to your liking.
8. If the salsa tastes too hot add more cilantro or an extra tomatillo, if its too tart add a pinch more salt; small tweaks make a big difference.
9. Serve right away over tacos, sopes, or whatever you like, or chill for 30 minutes to let flavors meld; refrigerate in an airtight container up to 5 days.
Equipment Needed
1. Dry skillet or comal (or a rimmed sheet pan if you want to broil)
2. Blender or molcajete
3. Chef’s knife
4. Cutting board
5. Tongs or a sturdy spatula for turning the tomatillos and chiles
6. Measuring spoons and a small measuring cup (for salt, lime juice, etc.)
7. Large bowl or heatproof bowl to let veggies cool, plus an airtight container for storage
FAQ
Authentic Salsa Verde Recipe Substitutions and Variations
- Tomatillos: use canned tomatillos (drain and rinse) or 3 to 4 green tomatoes plus an extra squeeze of lime to get similar tang, roast them if you want deeper flavor
- Serrano or jalapeño: swap for a poblano if you want it milder, use a Fresno for similar heat and fruitiness, or a small chipotle in adobo for smoky heat (start with half)
- White onion: replace with yellow onion or 2 tablespoons finely chopped shallot for a sweeter, milder bite; scallions work fine if you want more freshness
- Cilantro: use flat-leaf parsley plus an extra squeeze of lime and a tiny bit of chopped mint or basil to mimic the bright herb notes if you hate cilantro
Pro Tips
– Don’t overdo the char. A little black spotting = great flavor, but full-on burning tastes bitter. Turn things often and pull peppers out sooner if they blacken too much, you want smokiness not ash.
– Want to tame the heat fast? Seed and membrane most of the way, wear gloves when you handle hot chiles or you’ll regret touching your eyes later, and keep a mild pepper on hand to blend in if it ends up too spicy.
– For texture dont just run the blender nonstop. Pulse in short bursts, scrape the sides, and if you like chunkier salsa, reserve one roasted tomatillo, chop it by hand and fold it in at the end. Or use a molcajete for a rustic grit you cant get from a blender.
– Taste after it cools, not only hot. Flavors change when chilled so wait 15 to 30 minutes then tweak salt and lime. Freeze extra salsa in an ice cube tray for single-serving portions that thaw fast.
Authentic Salsa Verde Recipe
I keep a jar of Green Chile Salsa Verde in my fridge and in this post I reveal the fast, pantry-friendly method I use to make it a staple for tacos, sopes, and quick weeknight meals.
8
servings
23
kcal
Equipment: 1. Dry skillet or comal (or a rimmed sheet pan if you want to broil)
2. Blender or molcajete
3. Chef’s knife
4. Cutting board
5. Tongs or a sturdy spatula for turning the tomatillos and chiles
6. Measuring spoons and a small measuring cup (for salt, lime juice, etc.)
7. Large bowl or heatproof bowl to let veggies cool, plus an airtight container for storage
Ingredients
-
1 lb tomatillos (about 8 to 10 medium)
-
1 to 2 serrano chiles or jalapeños, depending on how spicy you like it
-
1/4 cup white onion, roughly chopped
-
1 to 2 garlic cloves
-
1/2 cup fresh cilantro leaves, packed
-
juice of 1 lime (about 1 tablespoon)
-
1 teaspoon salt, more to taste
-
2 tablespoons water, optional for thinner consistency
Directions
- Remove the papery husks from 1 lb tomatillos and rinse them well under cold water to get rid of the sticky residue; roughly chop the 1/4 cup white onion and peel 1 to 2 garlic cloves, stem the 1 to 2 serrano or jalapeño chiles and remove seeds if you want less heat.
- Heat a dry skillet or comal over medium-high heat and roast the whole tomatillos and chiles, turning occasionally, until they blister and get some dark spots, about 8 to 10 minutes; you can also broil them on a sheet pan for 6 to 8 minutes if you prefer.
- Toss the chopped onion and garlic in the hot pan for 2 to 3 minutes until they brown a bit and lose some raw bite, or char them alongside the tomatillos when space allows.
- Let the roasted veggies cool for a few minutes so they stop steaming, that helps the blender not get too watery.
- Add the tomatillos, chiles, onion, and garlic to a blender or molcajete with 1/2 cup fresh cilantro leaves, the juice of 1 lime (about 1 tablespoon), and 1 teaspoon salt.
- Pulse or grind until mostly smooth but with a bit of texture; dont overblend or the salsa will get too thin and lose its bright flavor.
- If the salsa is too thick for your liking add up to 2 tablespoons water and pulse once or twice to incorporate, taste and adjust salt or lime to your liking.
- If the salsa tastes too hot add more cilantro or an extra tomatillo, if its too tart add a pinch more salt; small tweaks make a big difference.
- Serve right away over tacos, sopes, or whatever you like, or chill for 30 minutes to let flavors meld; refrigerate in an airtight container up to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 70g
- Total number of serves: 8
- Calories: 23kcal
- Fat: 0.2g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0.08g
- Monounsaturated: 0.09g
- Cholesterol: 0mg
- Sodium: 294mg
- Potassium: 173mg
- Carbohydrates: 4.8g
- Fiber: 1.2g
- Sugar: 3.2g
- Protein: 0.8g
- Vitamin A: 150IU
- Vitamin C: 9.6mg
- Calcium: 18mg
- Iron: 0.5mg
