Best 13 Tomatillo Salsa Verde Recipes

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Salsa verde, a vibrant and zesty sauce originating from Mexico, holds a cherished place in the culinary world. This versatile condiment, crafted from fresh tomatillos, is celebrated for its tangy and herbaceous flavor profile. Unlike traditional tomato-based salsas, salsa verde offers a unique harmony of green hues and a delightful balance of acidity and freshness.

This article presents a carefully curated collection of tomatillo salsa verde recipes, each with its own distinct twist. From the classic Mexican salsa verde, brimming with tomatillos, cilantro, and onions, to the spicy and smoky roasted tomatillo salsa verde, this compilation caters to diverse taste preferences.

For those seeking a refreshing and herbaceous salsa, the tomatillo salsa verde with avocado and lime stands out with its vibrant green color and burst of citrusy flavors. Those with a penchant for heat can explore the tomatillo salsa verde with serrano peppers, which brings a fiery kick without overpowering the tomatillo's natural sweetness.

For those who prefer a roasted salsa, the tomatillo salsa verde with roasted tomatillos and poblanos offers a smoky and complex flavor profile, while the tomatillo salsa verde with roasted tomatillos and jalapeños delivers a medium heat level and a delightful smokiness.

Whether you seek a classic salsa verde, a spicy variation, a refreshing avocado-lime salsa, or a smoky roasted salsa, this article provides a comprehensive guide to crafting the perfect tomatillo salsa verde. Embark on a culinary journey, explore the diverse recipes, and discover the vibrant flavors that salsa verde has to offer.

Here are our top 13 tried and tested recipes!

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

SALSA VERDE: GREEN TOMATILLO SALSA



Salsa Verde: Green Tomatillo Salsa image

Provided by Food Network

Categories     condiment

Time 25m

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Steps:

  • Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
  • For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
  • For the Roasted version:
  • Preheat a broiler.
  • Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS



Salsa Verde - Green Tomatillo Sauce for Enchiladas image

Make and share this Salsa Verde - Green Tomatillo Sauce for Enchiladas recipe from Food.com.

Provided by papergoddess

Categories     Sauces

Time 20m

Yield 2 1/2 Cups

Number Of Ingredients 7

1 medium onion
1/4 cup finely chopped blanched almond (optional)
2 tablespoons salad oil
2 (10 ounce) cans tomatillos or 1 3/4 lbs fresh tomatillos
1 tablespoon fresh cilantro or 1 teaspoon coriander powder
1 can green chili, chopped
2 cups chicken broth

Steps:

  • Heat oil in saucepan and stir in onion and almonds.
  • Cook until onion is soft and almonds and lightly browned.
  • Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
  • Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
  • Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups

TOMATILLO PORK BRAISE WITH PICKLED CHILIS (PUERCO EN SALSA VERDE



Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde image

Here is an excellent recipe for the Crock-Pot from Chef Rick Bayless. Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original!

Provided by Witch Doctor

Categories     Stew

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces
3 garlic cloves, peeled and halved
3 -4 canned pickled jalapeno peppers, stemmed, halved and seeds scraped out
1/2 cup loosely packed roughly chopped fresh cilantro (divided use)
salt
1 1/2-2 lbs boneless pork shoulder, cut into 1 inch cubes
1 tablespoon Worcestershire sauce
2 (15 ounce) cans large white great northern beans, drained (or 3 1/2 cups home cooked beans)
1/2 teaspoon sugar, if needed

Steps:

  • Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 ½ tsp salt.
  • In a large bowl, combine the pork and Worcestershire sauce, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow cook on high for 6 hours.
  • With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Stir in the drained beans, taste and add salt as necessary; Stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot, let everything warm through and serve.
  • Variations:.
  • This dish can be cooked in a Dutch oven instead of the slow cooker. In a medium large (4 to 6 quart) heavy pot or Dutch oven, layer the tomatillos, flavorings and meat as described above. Cover with the sauce, set the lid in place and braise in a 3000F oven for 2 ½ to 3 hours, until the pork is completely tender. Complete the dish as described above.
  • The beans can be replaced with potatoes or small sweet turnips (cut into wedges) or carrots (2 inch lengths cut into sticks). Toss them with a little salt and place them on top of the sauce ingredients before layering in the pork. Take them out with the meat while you finish the sauce.
  • Add a big handful of spinach to the blender when pureeing the sauce; a few Tbsp of Mexican Crema or heavy cream works magic on this spinach enhanced sauce. Epazote may be used in place of the cilantro.
  • This dish is perfect made with 2 pounds boneless, skinless chicken thighs. Or replace the pork shoulder with 1 inch pieces of beef chuck; double the cilantro and use 2 poblanos. The beef will benefit greatly from browning before slow cooking.
  • Either brown the cubed pork in a little oil in a single layer in a large skillet, or spread it out on an oiled baking sheet (with sides) and slide it close up under a broiler. Slide the browned meat into the slow cooker.

Nutrition Facts : Calories 463.1, Fat 24.7, SaturatedFat 8.3, Cholesterol 80.6, Sodium 293, Carbohydrate 31.9, Fiber 10.3, Sugar 5.4, Protein 29.5

SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!



Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! image

This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 3 cups, 10-20 serving(s)

Number Of Ingredients 8

1 lb tomatillo, cut into quarters
1 habanero pepper, seeds and all
1 onion, rough chopped
3 garlic cloves
1 -2 chipotle chile in adobo
1 lime, juice of
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
salt and pepper

Steps:

  • Put all ingredients into a blender.
  • Process till pureed.

SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!



Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell! image

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 5 pints

Number Of Ingredients 12

3 lbs tomatillos, cut into quarters
2 habanero peppers, seeds and all
2 onions, diced
3 garlic cloves
2 -4 chipotle chiles in adobo
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
1/4 cup bottled lemon juice
1 -2 teaspoon cumin (optional)
1/4 cup vinegar
2 teaspoons salt
1 teaspoon black pepper
1 lime, very fine shredded zest and juice

Steps:

  • Prepare canner, jars and lids.
  • In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
  • In a large stainless saucepan combine all the ingredients.
  • Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  • Cook for 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/2 inch head space.
  • Wipe rims, center lids and screw on band to fingertip tight.
  • Place jars in canner, cover and bring canner to a boil.
  • Process for 15 minutes.
  • Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
  • Remove jars, cool, label and store.

SUPER QUICK SALSA VERDE (TOMATILLO SALSA)



SUPER QUICK SALSA VERDE (TOMATILLO SALSA) image

Categories     Condiment/Spread     Vegetable     Brunch     Low Fat     Quick & Easy

Yield 14 ounces (approx.)

Number Of Ingredients 8

1 11 oz can whole tomatillos
1/4 cup sliced pickled jalapenos (approx 3 whole pickled jalapenos)
1/4 cup sliced pickled nopalitos
1/3 cup white onion, diced
2 cloves garlic, minced
1/4-1/3 cup loosely packed fresh cilantro, large stems removed
1/4 cup chicken stock
fresh ground salt and pepper

Steps:

  • Reserve juice from canned tomatillos to thin salsa, if needed. Place tomatillos, jalapenos, onion, garlic, and nopalitos in small sauce pan and heat until simmering. While heating, coarsely break up tomatillos with spoon. Once all ingredients are heated through, transfer to blender or food processor and puree. Return to saucepan, taste and season with salt and pepper if desired. Use chicken stock a tablespoon at a time to thin salsa to desired consistency (it will be chunky and thick). Variations: For hotter salsa, omit nopalitos and double pickled jalapenos; or, add a fresh serrano pepper. Add 1/4 cup diced jicama instead of, or with other ingredients. Feel free to change proportions of tomatillos, peppers, and add vegetables as desired. Just use tomatillo juice and/or extra chicken stock to adjust consistency. Tomatillo juice can be used to thin salsa instead of chicken stock for a vegetarian dip.

TOMATILLO FREE SALSA VERDE



Tomatillo Free Salsa Verde image

Salsa is the Spanish word for sauce, and verde is the Spanish word for green. While the vast majority of mexican green sauces use tomatillos as their base, this recipe has only two ingredients, and neither one is tomatillo. I "discovered" this salsa at a roadside taco stand near TECNOLOGICO DE MONTERREY, the premier university in Monterrey, Mexico. I was traveling to Monterrey monthly for about a year, and I frequented this taco stand on my visits. It took alot of work for me to get the owner of the business to give me his recipe. I was amazed by this salsa's spice, flavor and simplicity.

Provided by ATM 67

Categories     Sauces

Time 2m

Yield 2 serving(s)

Number Of Ingredients 2

1 fresh jalapeno pepper
1 -1 1/2 tablespoon corn oil

Steps:

  • Place the jalepeno (s) in a food processor or blender.
  • Purée the jalepeno.
  • Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification.
  • *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl.
  • Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly.
  • If you are incorporating your oil correctly, it is impossible to add too much.
  • ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños.
  • This recipe can easily be doubled or tripled or quadroupled, etc.

FRESH TOMATILLO SALSA VERDE



Fresh Tomatillo Salsa Verde image

This is a fresh salsa that only takes 15 minutes to make. All of the ingredients can be adjusted to taste. One of the key factors is the lime juice.

Provided by imercel

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb tomatillo
1 -3 jalapeno
3 garlic cloves
1 cup fresh cilantro
1 tablespoon lime juice
1 tablespoon sugar
1 tablespoon salt
1 tablespoon olive oil

Steps:

  • Husk and wash tomatillos.
  • Chop the tomatillos into very course chunks. Set aside.
  • Depending on how hot you like your salsa, either remove the seeds and veins from the jalapenos or leave them intact.
  • Chop the jalapeno into small chunks and put into blender or food processor.
  • Peel the garlic, put into blender.
  • Take the cilantro, remove the leaves from the stems and put into blender (no need to chop).
  • Put lime juice, salt, sugar and olive oil into the blender.
  • Last, put the tomatillos into blender and blend until smooth.
  • Serve chilled. Be sure to experiment with different amounts of jalapeno, lime juice, salt, etc.

CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE



CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE image

Categories     Tomato     Appetizer     No-Cook     Vegetarian     Low Cal     High Fiber     Avocado     Healthy     Vegan     Raw

Number Of Ingredients 6

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt

Steps:

  • Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon. Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

Tomatillo Salsa Verde

Categories     Bon Appétit     Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 6

1 pound quartered rinsed husked tomatillos
1/2 coarsely chopped medium onion
1 smashed garlic clove
1 coarsely chopped serrano chile (seeds removed if desired)
1/4 cup fresh cilantro leaves with tender stems
Salt

Steps:

  • Purée 1 pound quartered rinsed husked tomatillos, 1/2 coarsely chopped medium onion, 1 smashed garlic clove, 1 coarsely chopped serrano chile (seeds removed if desired), and 1/4 cup fresh cilantro leaves with tender stems in a blender, adding water as needed, until smooth; season with salt. That's it!

SUPER BOWL TOMATILLO SALSA VERDE



Super Bowl Tomatillo Salsa Verde image

Make and share this Super Bowl Tomatillo Salsa Verde recipe from Food.com.

Provided by Iowahorse

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

1 lb tomatillo, roughly chopped
3 serrano chilies, with seeds
3/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt

Steps:

  • Place all ingredients in a food processor or blender, and puree.
  • yield: about 2 cups.

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

Make and share this Tomatillo Salsa Verde recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 10m

Yield 2 cs.

Number Of Ingredients 6

1 lb tomatillo, husked,rinsed,and chopped (about 15)
3 chili peppers, with seeds
3/4 cup fresh cilantro leaves or 3/4 cup flat leaf parsley (1 bunch)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt

Steps:

  • Place all ingredients in a food processor or blender, and puree.

Tips

  • To achieve the best flavor, use ripe, fresh tomatillos. Look for tomatillos that are firm and have a bright green color.
  • Roast the tomatillos before blending them. Roasting intensifies their flavor and gives the salsa a smoky taste.
  • Use a variety of chiles to add heat and flavor to the salsa. You can use fresh or dried chiles, depending on your preference.
  • Don't be afraid to experiment with different herbs and spices. Common additions to tomatillo salsa include cilantro, onions and garlic.
  • If you want a milder salsa, remove the seeds from the chiles before blending them.
  • Store the salsa in an airtight container in the refrigerator for up to 5 days.

Conclusion

Tomatillo salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and even grilled meats and vegetables. With its bright, tangy flavor, tomatillo salsa is sure to be a hit with your family and friends. So next time you're looking for a quick and easy way to add flavor to your meal, give tomatillo salsa a try. You won't be disappointed!

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