Tomatillo Salsa Verde

By Sophia DeSantis, Reviewed by Anjali Shah on April 10, 2025

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This vibrant tomatillo salsa verde is so fresh and flavorful, I’ve been putting it on just about everything lately. It’s the kind of recipe that feels fancy enough for dinner guests but easy enough to throw together on a weeknight, and you’ll never believe how simple it is to make at home!

Glass jar with salsa verde sitting on a platter filled with chips

I’ve always been a tomato salsa kind of person, but once I made this green salsa from scratch, I was completely hooked!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Salsa And Sauce Recipes!

📋 Recipe Card

The combination of roasted tomatillos, mild poblano peppers, a touch of jalapeño, and fresh cilantro makes it perfectly tangy, just a little spicy, and absolutely packed with flavor. Now it’s become a staple in our fridge: it will keep for a week, but I doubt it will last that long because it is just that good!

👩🏽‍🍳 Why I Love This Recipe

There’s something so satisfying about making your own salsa. I love how this one uses just a few whole ingredients to create such a bold, fresh flavor. It comes together in under 30 minutes, and I can control the heat, texture, and salt to fit whatever I’m serving.

This recipe has become my go-to for everything from tacos and burritos to pasta salads and breakfast bowls. It’s also great as a quick dip for tortilla chips when I need a snack or appetizer on short notice. See below for my favorite ways on how to serve it!

And unlike store-bought salsa, there are no preservatives or added sugars – which I appreciate as a nutritionist! I get to control the ingredients and include just real whole-food ingredients and a ton of flavor.

Whether I’m cooking for a casual family dinner or prepping ahead for the week, this tomatillo salsa verde always adds something special to the meal!

🥘 Ingredients

To make this tomatillo salsa, I use just a handful of simple ingredients that you can find at any grocery store. Here’s what you’ll need:

Onion: I used a yellow onion because I like the slightly sweet flavor it has. When I saute it, it gets nicely caramelized which adds flavor and depth to the salsa.

Peppers: I use a combination of poblano peppers which are mild and slightly smoky, and jalapeno peppers which adds heat! The poblanos pair well with the tomatillos and make a great base for the salsa. For the jalapenos, feel free to remove the seeds for a milder flavor, or keep the seeds for a spicy kick!

Tomatillos: The star of this salsa! These give the salsa its signature tangy flavor and green color. If you can’t find tomatillos, green tomatoes with a splash of lime juice can work in a pinch.

Seasonings: I used a combination of salt, garlic, and fresh cilantro, classic ingredients in just about any salsa! I also use a little olive oil for sautéing the veggies before blending them.

🔪 How To Make

This salsa is one of those recipes that looks impressive but couldn’t be easier to make. Once you try it at home, you’ll never want to go back to store bought again! Here’s exactly how I do it:

Saute The Base: I heat a drizzle of oil or broth in a large pan over medium heat, then add the onions and salt. I cook them for about 5 minutes, until they’re soft and just starting to brown. Next, I stir in the tomatillos, peppers, garlic, and cilantro. I cook everything for 7-8 minutes, until the tomatillos have softened, released their juices, and everything is starting to brown and get a little caramelized.

Blend: Once everything’s cooked, I carefully transfer the mixture to a blender. I let it cool for a minute so I don’t burn myself with the steam, then I pulse to chop or blend it smooth, depending on how chunky I want my salsa that day.

Serve: That’s it! I pour it into a bowl and serve it right away, or let it cool and store it for later!

Tomatillo salsa verde served with tortilla chips on a white plate.

💭 Expert Tips

My #1 Secret Tip for this recipe is to make sure you don’t over-blend the salsa!

I like to pulse the salsa a few times for a chunkier dip, or blend it smooth if I’m using it as a sauce. Start slow – you can always blend more, but you can’t un-blend it!

Other Tips To Keep In Mind:

Adjust The Spice: Want it milder? Use more poblano, anaheim or guajillo peppers and skip the jalapeño. Want it hotter? Add a second jalapeño or toss in a serrano or habanero pepper.
Remove The Pith: The spiciest part of a pepper is the white pith (where the seeds attach). My recipe calls for deseeding to keep the heat manageable, especially since I serve this to my kids too. If you like FIRE hot, leave the pith for added spice.
Don’t Skip The Sauté: Cooking the veggies before blending brings out their sweetness and depth. Raw salsas are good, but this one is next level.
Let Cool Before Blending: I have blended this sauce right off the stovetop and trust me, it’s not a good idea! My salsa exploded out of my blender because heat expands when it’s blended. Let it cool slightly, then blend.

📖 Variations

There are a few ways I’ll switch up this recipe when I’m looking for a slightly different flavor! Here are 4 variations that are easy to make and taste great!

Roasted Salsa Verde: Instead of sautéing, roast the veggies on a sheet pan at 400°F for about 20 minutes and then blend. It gives a deeper, smoky flavor that I love.

Extra Tangy Version: Add a squeeze of lime juice before blending to brighten things up even more.

No-Cilantro Version: If you’re like my husband and you’re not a cilantro fan, no problem! Just swap it for a small handful of parsley or just leave it out. The salsa will still be delicious!

🍽 Serving Suggestions

This salsa verde is endlessly versatile, I can’t think of a dish it doesn’t elevate! While it’s great as a dip for tortilla chips (obviously!) it’s also tasty when paired with a variety of main dishes!

Tacos are a natural choice and I’ll often drizzle this salsa over my crispy vegan potato tacos or vegan taquitos. But it also tastes great inside burritos with black beans, rice, and avocado, or as a sauce for enchiladas, or even as a topping for my vegan enchilada casserole! And if we’re doing a build-your-own nacho night, you better believe this salsa is front and center, right next to the guac and vegan queso.

🧊 Storage Directions

Refrigeration: Store in an airtight container in the fridge for up to 1 week. When you’re ready to use it just take it out of the fridge and enjoy!

Freezing: I don’t usually freeze salsa verde, since it can change texture once thawed. It’s best enjoyed fresh.

❓Recipe FAQs

What’s the best way to thicken salsa verde?

Cooking the tomatillos down helps reduce excess water. You can also pulse the salsa instead of blending it smooth to keep it thicker. In a pinch, you can stir in a tiny bit of cornstarch or let it chill in the fridge to thicken slightly.

Do I need to peel the tomatillos before cooking?

Yes, definitely! Tomatillos come with a papery husk that needs to be removed before cooking. After you peel them, give them a quick rinse. They can feel a little sticky underneath the husk, which is totally normal.

Can I use a food processor instead of a blender?

Yes, a food processor works just as well! If you like your salsa a little chunky, a food processor is actually a great option. Just pulse a few times until it reaches your desired texture.

Why is my salsa too sour?

Tomatillos are naturally tart, so if the salsa tastes too sour for your liking, try adding a pinch of sugar, a bit more salt, or adding a little more of the poblano peppers.

🥣 More Salsa And Sauce Recipes!

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