Whether it’s savory fish tacos on homemade tortillas or nachos piled high with seasoned beef and tangy Queso sauce, these dishes wouldn’t really be the same without this unmistakable and unbeatable green salsa.
If you’re just learning about this delicious salsa or just haven’t jumped on finding a recipe, here’s our guide on how to make tomatillo salsa to go with all your most beloved Mexican dishes.
What is Tomatillo Salsa?
Tomatillo salsa, or salsa verde, is a spicy and tangy condiment made from fresh or cooked tomatillos, green chili peppers and seasonings. It is used on or to complement tons of different Mexican dishes.
This particular recipe is made from ingredients that are cooked ahead of time, before blending into a slightly chunky concoction, one of these ingredients being the tomatillo itself (it looks sort of like a green tomato).
Tomatillo Salsa Ingredients & Tools
Here is everything you need to make this salsa verde.
- 2 cups water
- 1 pound tomatillos – chopped
- 1/2 cup onion – chopped
- 1 garlic clove – minced
- 1 Serrano chili pepper – stemmed, seeded and diced
- 2 ½ tablespoons cilantro – chopped
- 1 tablespoon fresh oregano – chopped
- 1 teaspoon ground cumin
- salt – to taste
You will also need a blender and saucepan.
Pro Tip: If you enjoy more heat, don’t remove all of the serrano chili pepper seeds/membrane, as that is where the majority of the heat comes from.
Step #1. Add Ingredients to Saucepan
Place all of the ingredients into a saucepan with the water.
Step #2. Simmer
Bring to a boil over high heat, then reduce heat to medium-low. Simmer until tomatillos are soft (10 to 15 minutes).
Step #3. Transfer
Remove the ingredients with a slotted spoon into a blender jar, leaving the water in the saucepan.
Step #4. Pulse
Pulse the cooked vegetables in the blender until all ingredients are finely chopped and mixed. Season with salt, to taste.
Step #5. Serve
You can chill it or serve warm with tortilla chips and enjoy.
How Long Does Tomatillo Salsa Last?
Cooked, homemade tomatillo salsa can last up to a week in the fridge in an airtight container. If it’s become moldy, it’s gone bad. You can freeze the salsa for up to 2 months.
Recipe Tweaks
Like with any recipe you take on in your own kitchen, it gives you a new level of freedom to experiment with flavors and amounts that you couldn’t get at a restaurant or out of a jar.
- Want some more spice? Add some more cumin or another pepper or two.
- Missing some sweetness? Try a touch of brown sugar or agave nectar.
- Try serving it with our Grilled Halibut Tacos!
There’s really nothing quite like a homemade tomatillo salsa, especially one made with fresh ingredients that you cooked yourself. This salsa emits such a wonderful aroma while cooking, you’d think you were actually in a Mexican restaurant.
Now you’ve got everything you need to make amazing green salsa right at home whenever you want. Just one bite scooped up with a tortilla chip or dolloped onto a taco and you’ll see exactly why you needed this recipe in your rotation in the first place.
What’s your favorite way to eat tomatillo salsa? Make up a batch today and let me know!
How to Make Tomatillo Salsa
Ingredients
- 2 cups water
- 1 pound tomatillos - chopped
- 1/2 cup onion - chopped
- 1 garlic clove - minced
- 1 Serrano chili pepper - stemmed, seeded and diced
- 2 ½ tablespoons cilantro - chopped
- 1 tablespoon fresh oregano - chopped
- 1 teaspoon ground cumin
- salt - to taste
Instructions
- Place all of the ingredients into a saucepan with the water.
- Bring to a boil over high heat, then reduce heat to medium-low. Simmer until tomatillos are soft (10 to 15 minutes).
- Remove the ingredients with a slotted spoon into a blender jar, leaving the water in the saucepan.
- Pulse the cooked vegetables in the blender until all ingredients are finely chopped and mixed. Season with salt, to taste.
- You can chill it or serve warm with tortilla chips and enjoy.
Equipment
Notes
- If you enjoy more heat, don’t remove all of the serrano chili pepper seeds/membrane, as that is where the majority of the heat comes from.
- Cooked, homemade tomatillo salsa can last up to a week in the fridge in an airtight container. If it’s become moldy, it’s gone bad. You can freeze the salsa for up to 2 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Check out more Easy & Tasty Tomatillo Recipes
Or check out another tasty Mexican recipe: Electric Skillet Chicken Enchiladas
Love this stuff and love to eat it with nachos, on chicken, with my egg whites or just about anything! Great step by step photos!
Thank you. There are so many things you can put it on!
I always love tomatillo salsa when we eat at Mexican restaurants, but have never made my own. Now I really want too. This would be perfect for all the snacking we plan to do this summer with a few drinks on our back patio!
It’s a good change up from the typical red tomato salsa isn’t it?! And it is perfect for snacking. I hope you enjoy it this summer on your patio Leanne!
Thanks for these great, detailed instructions for a favourite salsa! I grow tomatillos in my garden, so I’m saving this recipe for later in the summer! Pinned.
Thanks Elaine! They are a garden staple for us 🙂 I hope you enjoy the salsa.
Delicious recipe! I love green salsa and the addition of cumin and oregano really adds complexity to this tasty dip, thanks!
Why thank you Sabrina! I appreciate it.
This is one of my favourite salsas. I tried to grow tomatillos once just so I could make it. Your recipe looks perfect, great job!
Agreed! I grow them now as well Colleen, so good! Thank you so much.