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Tomatillo Verde Salsa Recipe

Tomatillo Verde Salsa Recipe

Mary Smith |

This is a newer recipe for me but it turned out AMAZING!  I've even swapped the Jalapeno pepper for Scotch Bonnet and gave it a nice kick.

1 1/2 lb tomatillos

1/2 cup chopped white onion
2 cloves (or more) garlic (optional)
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
2 Jalapeño peppers OR 2 serrano peppers: For more heat you can use whole.  Otherwise, remove the stem and seeds then chop
Salt to taste


Remove papery husks from tomatillos and rinse well.

EITHER Oven Roast or Pan Roast tomatillos

*Oven Roasting Method* Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 minutes to lightly blacken the skins of the tomatillos.

*Pan Roasting Method* Coat the bottom of a skillet with a little oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat. Allow to cool a bit

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed

Cool in refrigerator


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I cannot wait to try this recipe! By chance is there a video? I know you usually link them if you do. I also looked on YT, maybe I overlooked it.


Do you peel the skins after roasting before you blend?


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