Tomatillo Salsa Verde Recipe

A white bowl of salsa verde with tomatillos and tortilla chips.

A classic tomatillo salsa verde recipe that's used as a dip for tortilla or corn chips, a condiment, or as a sauce for enchiladas or tacos. You'll love the combination of fresh tomatillos, chile peppers, and cilantro!

5 from 1 vote

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Author Kori Butler

Prep Time 10

Cook Time 40

Total Time 50

Course Dressing, Sauces, and Seasoning

Cuisine Mexican

Servings

Calories 51 kcal

Ingredients

▢ 1 pound fresh tomatillos (husks removed then washed; roughly chopped)
▢ 3 or 4 fresh or thawed frozen frozen hot green chiles (roughly chopped; add peppers to your preferred heat level and taste: serranos, jalapeno, hatch, all work well)
▢ 1 small yellow onion (roughly chopped)
▢ 1 garlic clove (peeled then roughly chopped)
▢ ½ to 1 cup chicken or vegetable broth (beef broth may be used)
▢ 1 bunch fresh cilantro (stems removed, then chopped)
▢ 1 to 2 tablespoons lime juice (add to taste)
▢ 1 to 2 teaspoons kosher salt (add to taste)
▢ ¼ teaspoon ground black pepper

Instructions

Add tomatillos, chiles, onion, and garlic to a large saucepan. Add enough broth just to just barely cover the vegetables.
Sprinkle in a little salt and bring to a boil on high heat. Cover and immediately reduce heat to a gentle simmer. Continue simmering for approximately 15 to 20 minutes or until the tomatillos and peppers are tender. Remove the lid in the last 5 to 10 minutes.
Let the salsa cool slightly then transfer to a food processor or a blender (an immersion blender is fine too). Add the lemon juice, salt, pepper, and fresh cilantro and pulse until the mixture reaches the desired consistency.

Video

Kori's Tips

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS: Use fresh or frozen green chiles (hatch, Anaheim, poblano, cubanelle, jalapeno) and adapt to your heat tolerance; adjust the amount of lime juice, salt, and pepper to your taste preferences.
TIPS: The salsa can be blended completely smooth or left chunky, your preference. Let cool completely, transfer to an air tight container, and store in a refrigerator for 4 to 5 days, or a freezer for 4 to 5 months.
SERVING SUGGESTIONS: Use in your favorite enchilada recipe, cool completely, and serve as a condiment or for dipping tortilla chips.

Nutrition

Calories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 238mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 424IUVitamin C: 45mgCalcium: 12mgIron: 1mg

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