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Fresh Tomatillo Salsa Verde served in a white bowl with cilantro, lime, and jalapeño on the side.
Maryam

Tomatillo Salsa Verde

Bright, tangy, and slightly smoky, this authentic Mexican green salsa comes together in minutes and beats anything from a jar.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa
  • 1.5 lbs tomatillos husked and rinsed
  • 2 jalapeños stemmed
  • 3 garlic cloves unpeeled
  • 0.5 medium white onion roughly chopped
  • 0.5 cup fresh cilantro lightly packed, roughly chopped
  • 2 tbsp lime juice freshly squeezed
  • 0.75 tsp kosher salt plus more to taste
  • 2 tbsp water only if needed to thin

Equipment

  • Broiler or gas stove
  • Blender or Food Processor
  • Large skillet

Method
 

Char the Vegetables
  1. Place the husked tomatillos, jalapeños, and unpeeled garlic cloves on a foil-lined baking sheet. Broil 4-6 inches from the heat source for 6-8 minutes, turning once, until the tomatillos are blistered and partially blackened and the peppers have charred spots. Alternatively, char directly over a gas flame using tongs. Let cool slightly, then peel the garlic.
Blend the Salsa
  1. Transfer the charred tomatillos, jalapeños, and peeled garlic to a blender or food processor. Add the chopped onion, cilantro, lime juice, and salt. Pulse 8-10 times for a chunky salsa, or blend 15-20 seconds for a smoother consistency. Taste and adjust salt or lime as needed.
Finish and Rest
  1. Heat a large skillet over medium-high heat. Carefully pour in the blended salsa - it will sizzle aggressively. Bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavors and thicken slightly. The salsa will turn a deeper green and lose its raw edge. Cool to room temperature before serving, or refrigerate for up to 5 days.

Notes

For a milder salsa, remove the seeds and membranes from the jalapeños before charring, or substitute 1 poblano pepper. The brief simmering step is worth it - it transforms the sharp, raw taste into the rounded, complex flavor of authentic taqueria salsa. If your tomatillos are very tart, add a pinch of sugar to balance.