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Tomatillo salsa in a wooden bowl.
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5 from 6 votes

How to Make Tomatillo Salsa

Check out how to make tomatillo salsa (salsa verde): a spicy and tangy condiment used on or to complement tons of different Mexican dishes or just plain tortilla chips.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 8 ¼ cup servings
Calories: 29kcal
Author: Joss Dyckson

Equipment

Ingredients

  • 2 cups water
  • 1 pound tomatillos chopped
  • ½ cup onion
  • 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
US Customary - Metric

Instructions

  • Place all of the ingredients into a saucepan with the water.
    Diced green peppers on cutting board over pot of water, onions and tomatillos.
  • Bring to a boil over high heat, then reduce heat to medium-low. Simmer until tomatillos are soft (10 to 15 minutes).
    Tomatillo salsa ingredients in a pot of water.
  • Remove the ingredients with a slotted spoon into a blender jar, leaving the water in the saucepan.
    Cooked tomatillo salsa ingredients being transferred to a blender jar.
  • Pulse the cooked vegetables in the blender until all ingredients are finely chopped and mixed. Season with salt, to taste.
    Cooked tomatillo salsa ingredients blended together in a blender.
  • You can chill it or serve warm with tortilla chips and enjoy.
    A wooden bowl of tomatillo salsa, a jar of tomatillo salsa, cilantro and tortilla chips in the background.

Notes

  • Spice Level: 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.
  • Acidity: To reduce the acidity, add a touch of sugar to balance it out.
  • Fridge Storage: Cooked, homemade tomatillo salsa can last up to 1 week in the fridge in an airtight container. If it's become moldy, it's gone bad.
  • Freezer Storage: You can freeze the salsa for up to 2 months. Thaw in the fridge.

Nutrition

Calories: 29kcal | Carbohydrates: 5g | Sodium: 3mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 8.8mg | Calcium: 41mg | Iron: 1.3mg
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