Tomatillo Salsa Verde
Tomatillo Salsa Verde (aka tomatillo sauce) is made with citrusy tomatillos, spicy jalapeno, and fresh cilantro for a bright and flavorful salsa perfect for tortilla chips or as a green sauce to smother your favorite Mexican enchiladas!
Why We Love This Recipe!
It turns out that making salsa verde from scratch is surprisingly quick, easy, and 1000 times better than the canned or bottled versions!
- naturally gluten-free and vegan
- made with a handful of healthy ingredients
- adaptable to be as spicy as you like
- easy to make in advance and can be frozen for later
The ingredients are simple but come together into a wonderful flavored tomatillo Mexican sauce. It’s a great addition to your chip and dip platter, topped on tacos, burritos, or enchiladas.
So without further ado, let’s get to the good stuff!
Ingredients + Substitutions
In this easy recipe, onion, garlic, tomatillos, jalapeno, and fresh herbs are sauteed and simmered until soft and tender, then blended into a brightly flavored green tomatillo sauce that’s perfect for dipping, smothering, topping, and more.
Here is everything you will need:
- tomatillos
- onion – I call for red onion, but any color will do – use whatever you have on hand
- garlic
- jalapeno – you can sub with serrano peppers
- vegetable broth – I used 1/2 teaspoon of Better Than Bouillon vegetable paste (affiliate link) with water, making for a nice flavored broth (you can order it online or look for it in the grocery store, usually on the top shelf by the broths)
- cilantro + parsley – I love the combo of cilantro and parsley, they both have great flavor and work well together in this recipe. Feel free to only use cilantro.
- salt
How To Make Tomatillo Salsa Verde
With all your ingredients prepped, it’s time to put them together. Here is a quick look at the process; the full printable recipe is at the bottom of this post.
- Simmer. There is no need to saute anything; simply add the tomatillos, onion, garlic, jalapeno, and vegetable broth in a medium-sized pot, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
- Blend. Once done, let the mixture cool for a few minutes and carefully transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor and season to taste.
And that’s all it takes – now you’re ready to put it to good use!
Top Tips
- Add a spice. I love the simplicity of the flavors and don’t find the need to add any spices, but we all have different tastes so feel free to add 1/2 – 1 teaspoon of cumin for extra flavor.
- Makes plenty. This recipe makes about 6 cups, so you’ll have plenty of leftovers for refrigerating or freezing.
- Scale down. The recipe can easily be halved.
How To Store Leftovers
- Refrigerator: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container.
- Freezer: Tomatillo salsa verde freezes well and can be kept in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers or mason jars, leaving about 1/2 inch of head space for expansion. Let thaw in the refrigerator before using.
Serving Suggestions
This savory verde sauce is versatile and can be used with a variety of Mexican dishes. Here are a few ideas I think you’ll enjoy:
- Use it to smother these delicious Vegan Enchiladas Verde as shown above.
- Serve it as a condiment for Black Bean Tacos, Vegan Burritos, and Enchilada Rice.
- Pair it with your favorite tortilla chips, as shown below, with the usual assortment of dips.
More Easy Condiment Recipes!
Let me know if you try this easy tomatillo sauce recipe or have a question! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintTOMATILLO SALSA VERDE
Tomatillo Salsa Verde recipe made with tomatillos, jalapeno and cilantro is the best! It’s quick, easy and perfect salsa or sauce for your favorite tortilla chips, enchiladas, and more!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Makes 6 cups 1x
- Category: sauce, condiment
- Method: simmer, puree
- Cuisine: Mexican, Tex-Mex
- Diet: Vegan
Ingredients
- 2 lbs. tomatillos, husks removed, rinsed well and quartered
- 1 small red onion (about 1 cup), diced
- 2 cloves garlic, minced
- 2 jalapenos, seeds removed and diced (a few seeds are ok for heat)
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon mineral salt, + more to taste
- 1/2 cup chopped cilantro (I like a cilantro + parsley combo)
Instructions
Simmer: In a medium pot, add the tomatillos, onion, garlic, jalapeno, and vegetable broth and bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
Blend: Let cool a few minutes and gently transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor, adding more salt as needed.
Makes about 6 cups
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container. For longer storage, freeze for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers leaving 1/2 inch of head space for expansion. Let thaw in the refrigerator before using.
Notes
Recipe can easily be halved.
I love the simplicity of the flavors, but feel free to add 1/2 – 1 teaspoon of cumin for extra flavor!
If you don’t care for spicy, omit the jalapeno or use a small poblano which is much milder.
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Thanks for the recipe. I’m always amazed that both green enchilada sauce and salsa verde are frequently made with chicken broth. I found out that many Mexican restaurants make their salsa verde with chicken broth, so you always have to ask.