Authentic Tomatillo Salsa Verde Recipe

This easy Tomatillo Salsa Verde (Green Salsa) blends tomatillos, jalapeños, onion, and garlic. Serve it with chips or use as a versatile condiment.

This bright, tangy Tomatillo Salsa Verde is a simple, flavorful Mexican-style green salsa made from tomatillos and jalapeños. It’s easy to prepare, flexible in heat level, and perfect as a chip dip, a topping for nachos, or a sauce for chicken and seafood.

Tomatillos are often mistaken for small green tomatoes, but they’re a distinct fruit native to Mexico, wrapped in a papery husk. Ripe tomatillos are green and pleasantly tart, less sweet than tomatoes, and they bring a citrusy brightness to this salsa. Remove their husks and rinse off the sticky coating before using.

Roasting the tomatillos with jalapeños, onion, and garlic softens the acidity and deepens the flavors, producing a more rounded, slightly smoky salsa compared with using everything raw. If you prefer a raw, fresher edge, you can skip roasting, but I usually roast to balance the tartness and tame some of the pepper heat.

Jalapeños vary in heat and will get hotter as they ripen. Using a mix of green and a few red-ripened jalapeños adds a subtle sweetness and extra kick. This recipe calls for six jalapeños; you can reduce or increase that number depending on your tolerance. I sometimes use four green and two red for a touch more heat without overwhelming the salsa.

This salsa is fantastic on simple nachos: layer chips with cheese, chopped onion and cilantro, and spoon on several dollops of salsa verde. It also pairs beautifully with grilled or baked chicken, fish tacos, or as a vibrant addition to salads and bowls. A squeeze of fresh lime brightens the final result—add more or less to taste.

The recipe is straightforward and robust enough to stand on its own, so I’ve included the ingredient list and clear instructions below. The finished salsa can be left slightly chunky or blended smooth depending on your preference.

Here’s what you need:

• 2 pounds tomatillos, husks removed & washed
• 6 jalapeños (adjust to taste)
• 4–6 garlic cloves
• 1 medium-large onion
• 2/3 cup fresh cilantro leaves
• Juice of 1 lime (or to taste)
• 2 teaspoons salt

Notes on ingredients and handling:

• Tomatillos: remove the husks and rinse under warm water to remove the sticky residue.
• Jalapeños: roast whole, then seed or keep seeds for more heat. Wear gloves if handling many seeds or if you’re sensitive to capsaicin.
• Lime juice: tomatillos are naturally tart, but a little extra lime adds brightness—taste before adding the full amount.
• Consistency: pulse in a food processor until you reach the desired texture; I prefer a slightly chunky salsa.

PIN IT! Tomatillo Salsa Verde (Green Salsa)