Salsa Verde (Tomatillo Green Chili Salsa)

Enjoy this fresh Mexican-inspired green sauce on tacos, enchiladas, bowls, nachos, and more!

Course Condiment

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings ½-cup servings

Calories 48kcal

To prep the tomatillos, remove their papery husks and stems. Rinse them under cold water, rubbing each one with your fingers to remove any stickiness. Pat dry.
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.
Transfer the baking sheet to the rack directly under the broiler. Roast for 7 to 10 minutes until blistered with dark brown spots and wrinkled. Remove from the oven.
While the tomatillos and jalapeños cook, prep the other ingredients.
Transfer the broiled tomatillos and jalapeños to a food processor fitted with the S-blade. Add the red onion, garlic, cilantro, lime juice, and salt.
Pulse until the salsa is smooth. If you want it to be chunky, stop blending before it gets smooth. The salsa should be thin and pourable. If it seems too watery, let it sit in the fridge for a while to thicken (the pectin in the tomatillos will naturally thicken it). If it seems too thick, add small splashes of water until it reaches your desired consistency.
Taste and adjust seasonings as desired. You can add more salt, garlic, lime juice, or cilantro. If it tastes too acidic, add some honey or sugar to neutralize the flavor.
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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.