Fresh, tangy, and a hundred times better than anything from a jar. Roasted tomatillos blended with jalapeño, garlic, onion, cilantro and lime into a bright, zesty green salsa verde that's perfect for dipping chips, spooning over tacos, enchiladas, eggs and grilled meats. It comes together in twenty minutes, keeps for days, and you'll find yourself wanting to put it on absolutely everything.
Fun fact: tomatillos aren't unripe tomatoes — they're a completely different fruit in the nightshade family, wrapped in a papery husk. Their natural tartness is what gives salsa verde its signature bright, zippy tang, and they've been a staple of Mexican cooking since Aztec times.
Why this recipe works
- ROAST the tomatillos. Charring deepens their flavor and mellows the tartness into something rich and smoky.
- CONTROL the heat. Seed the jalapeño for mild, or leave them in (or add serrano) for more kick.
- BLEND to your texture. Pulse for chunky or blend smooth — both are delicious.
Nutrition information
- Calories: 35 kcal per serving
- Protein: 1 g
- Carbohydrates: 6 g
- Fat: 1 g
- Saturated Fat: 0 g
- Fiber: 2 g
Pro tips for the best salsa verde
- Rinse the tomatillos. The husk leaves a sticky residue — rinse it off before roasting.
- Roast for depth. Charring is the difference between flat and rich, smoky salsa verde.
- Adjust the heat. Seed the chilies for mild; keep seeds or add serrano for spicy.
- Make ahead. The flavor deepens overnight in the fridge — great for meal prep.
Frequently asked questions
What are tomatillos?
They're a small green fruit in a papery husk, related to (but not the same as) tomatoes. Their tartness gives salsa verde its bright, tangy flavor.
How long does salsa verde last?
About 1 week refrigerated in an airtight container. The flavor actually improves after a day.
Can I freeze it?
Yes — freeze in an airtight container up to 3 months. Thaw and stir before serving.
How do I make it milder or spicier?
Remove the chili seeds and membranes for mild; leave them in or add a serrano or extra jalapeño for more heat.
What do I serve salsa verde with?
Tortilla chips, tacos, enchiladas, grilled chicken or steak, scrambled eggs, burrito bowls — it's endlessly versatile.
