Easy Tomatillo Salsa Verde

This Tomatillo Salsa Verde is the perfect green sauce to serve on your table for a variety of dishes and it’s also perfect to make enchiladas & chilaquiles verdes. A true versatile salsa!

Tomatillo salsa verde on a gray platter with chips on the side

Tomatillo salsa, one of the greatest taco toppings, is a cinch to make! The tomatillos are stripped of their papery skin, which can get sticky at times. To avoid sticky fingers when you’re peeling & cutting them, just wet your fingers a little bit and that should do the trick 😉

Tomatillo Salsa Verde is not just for Chips & Salsa!

From main dishes to appetizers, salsa verde is a versatile sauce that is easily enjoyed in or on many different dishes, not just with chips. Try it with these recipes!

green salsa in a white bowl

Ingredients

  • 1 tablespoon olive oil
  • ½ cup onion roughly chopped
  • 3 garlic cloves peeled and roughly chopped
  • 1 poblano chile roughly chopped
  • 1 jalapeño chopped
  • 4 cups tomatillos (about 1 ½ lbs) husked, rinsed and quartered. Note: If you can’t find fresh tomatillos, you can use canned tomatillos but you don’t have to cook them.
  • 1 ½ cups vegetable stock
  • ½ cup chopped cilantro
  • 1 tsp kosher salt
  • ¾ tsp fresh ground pepper
Salsa ingredients: tomatillos, jalapeño, onion, garlic, poblano pepper, and cilantro

How to Make Tomatillo Salsa Verde

  • Add 1 tablespoon olive oil to a medium saucepan and heat over medium high heat. Add the ½ cup onion, 3 garlic cloves, poblano, and jalapeño and sauté until lightly browned.
  • Add the 4 cups of tomatillos and stock
Tomatillos, onions and jalapeños in a small sauce pan
  • Cover and simmer until soft. About 10 minutes
  • Remove from heat and let it cool slightly.
  • Add the tomatillo mix (without the liquid) and cilantro in a blender or food processor. Puree until there are no big chunks.  
Green tomatos cooked and blended in a food processor
Salsa Verde in a white bowl with a large spoon

This is a great salsa verde recipe. It has a simple and authentic flavor. It will be a big hit in your home!

FAQ

Can you freeze Tomatillo Salsa Verde?

You can freeze salsa verde in jars making sure to leave enough headroom in the jar to account for expansion as the salsa freezes. You can also freeze it in ziplock bags.

Is tomatillo salsa spicy?

Tomatillo Salsa Verde is not spicy due to the mild flavor of the jalapeño & poblano peppers. If you would like to make it spicy, you can add a serrano pepper or two!

How long does a batch of salsa verde last in the fridge?

Salsa verde will last about 7 to 9 days stored in an airtight container in refrigerator.

green salsa in a white bowl with tortilla chips on the side
green salsa in a white bowl

Tomatillo Sauce

Servings 3 cups
Ana Frias
5 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
This Tomatillo Salsa Verde is the perfect green sauce to serve on your table for a variety of dishes and it's also perfect to make enchiladas & chilaquiles verdes. A true versatile salsa!
3 cups

Ingredients
  

  • 1 tablespoon olive oil
  • ½ cup onion roughly chopped
  • 3 garlic cloves peeled and roughly chopped
  • 1 poblano chile roughly chopped
  • 1 jalapeño chopped
  • 4 cups tomatillos (about 1 ½ lbs) husked, rinsed and quartered
  • 1 ½ cups vegetable stock
  • ½ cup chopped cilantro
  • 1 tsp kosher salt
  • ¾ tsp fresh ground pepper

Instructions
 

  • Add 1 tablespoon olive oil to a medium saucepan and heat over medium high heat. Add the ½ cup onion, 3 garlic cloves, poblano, and jalapeño and sauté until lightly browned.
  • Add the 4 cups of tomatillos and chicken stock
  • Cover and simmer until soft. About 10 minutes
  • Remove from heat and let it cool slightly.
  • Add the tomatillo mix (without the liquid*) and cilantro in a blender or food processor. Puree until there are no big chunks.  

*Ana’s Notes:

You can freeze salsa verde in jars making sure to leave enough headroom in the jar to account for expansion as the salsa freezes. You can also freeze it in ziplock bags.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 0.5cup | Sodium: 4mg | Sugar: 5g | Fiber: 3g | Calories: 84kcal | Fat: 6g | Protein: 4g | Carbohydrates: 9g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Tomatillo salsa on a chip
three small jars with salsa verde

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating




21 Comments

  1. So do you use chicken stock or vegetable? Under recipe instruction #2 you said chicken but on the ingredients you mention vegetable.

    1. 5 stars
      You can use either. I rarely have vegetable stock on hand but always I have chicken broth so that’s what I’ve used and it tastes great!

  2. I’m going to be facing a glut of tomatillos from the garden… any gut feeling of what this sauce would be like afterward, if I froze it in batches? It’s a half-cooked sauce, half fresh sauce, which is why I’m going, hmmmm….

  3. 5 stars
    Beautiful photos!! This looks amazing! I had actually been thinking of trying to recreate a restaurant dish that uses a tomatillo sauce, this looks like a great version to try!

    1. That’s perfect Annie! I’m making chilaquiles today with it 🙂 Thanks so much and I hope you have a great week!

    1. Hi Rebecca!! I need to find different ways to incorporate tomatillos. I love them too!! Thanks for your congrats! Much appreciated!

  4. Hi Ana! Congratulations on getting excepted to BlogHer network. Your photos are AMAZING and your delicious recipes are on my to-do-list. You are actually what inspired me to get my butt in gear and apply as well. (Fingers crossed!). I am part of foodbloggerpro and saw one of your posts on Media Nexus. They also contacted me but I haven’t responded yet. Are you using them as well? Thanks again for the inspiration and I look forward to following your wonderful work. Cheers from Italy! Cindy

    1. Thanks so much Cindy! I appreciate you stopping by and your nice comment. Your blog is fantastic and I do hope you get accepted! Nexus has been great!! So easy to work with I definitely give them a thumbs up. Good luck with blogher!!

      1. Fantastic, I will definitely try out Nexus. Thanks for your kind comment about my blog and well wishes for blogher! Tonight we are having a bbq and I am going to make salmon tacos with your Pineapple Salsa (with unfortunately a few adaptations since cilantro is practically impossible to find her in Italy 🙁 ) Do you have a recipe for homemade corn tortillas? I did a search on your blog but didn’t see one.My Italian friends are going to love your salsa. Thanks again, Ana! Cheers!

        1. Hi Cindy! Sorry for the late reply…I’m sure you already made the corn tortillas! 🙁 I normally just do the “masa” and water but I’m not sure how it’s sold in Italy? I will try to get you a good recipe for next time you need to try them. It’s a great idea to have on the blog! Thanks! I hope the tacos came out great! Too bad on the cilantro… it’s easy to grow like Parsley and Basil so perhaps you could grow some? I can’t live without it!

          I hope you have a great week! xoxo

          1. No worries! I couldn’t find masa so I ended up making some really yummy kamut tortillas and cooked them on the BBQ. Your salsa was delicious and was a big hit with my Italian friends. Great idea about growing cilantro!! I will look for seeds today. Have a great week! Cheers!