Go Back
+ servings
salsa verde in a small serving bowl surrounded by tomatillos and cilantro
Print

Tomatillo Green Chili Salsa

Make a homemade salsa verde with this easy recipe. Then, drizzle your Mexican green sauce on tacos, enchiladas, bowls, nachos, and more!
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Calories 96kcal

Equipment

Ingredients

  • 1 pound tomatillos about 12 to 15; husks and stems removed
  • 2 jalapeños halved lengthwise and seeded
  • ½ red onion roughly cut into quarters
  • 2 cloves garlic
  • ¼ cup cilantro leaves more to taste
  • 1 lime juiced; more to taste
  • ½ teaspoon salt more to taste

Instructions

  • Turn on the broil setting on the oven. Line a large baking sheet with foil. Place the whole tomatillos and jalapeños (cut side down) on the baking sheet. Cook under the broiler for 7 to 10 minutes until blistered. Remove from the oven.
  • While the tomatillos and jalapeños cook, prep the other ingredients.
  • Use a spatula to transfer the broiled tomatillos and jalapeños to a food processor. Add the red onion, garlic, cilantro, lime juice, and salt.
  • Pulse until salsa is smooth. Taste, and adjust seasonings as desired.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • Store in an airtight container in the fridge for up to 2 weeks.
  • To freeze, transfer to freezer-safe containers, seal, label, and store for up to 2 months. Thaw on the counter or in the fridge.
  • Use in your favorite recipe that calls for salsa verde!
  • For more heat, sub spicier green chili peppers (like serranos) for jalapeños.

Nutrition

Serving: 1cup | Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 587mg | Potassium: 723mg | Fiber: 5g | Sugar: 11g | Vitamin A: 553IU | Vitamin C: 51mg | Calcium: 33mg | Iron: 2mg