Home » Type » Condiment » TOMATILLO SALSA VERDE

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!

head on view of glass jar filled with homemade tomatillo salsa verde and items in background.

Turns out making salsa verde from scratch is surprisingly quick, easy and 1000 times better than the canned or bottled versions!

What is so great about this tomatillo sauce? It’s:

  • 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 that’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!

top down view of ingredients used to make the best verde sauce recipe.

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

top down view showing the process of making verde salsa.

How To Make Tomatillo Salsa Verde

With all your ingredients prepped, it’s time to put it all together. Here is a quick look at the process, you can find 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.

side by side photos showing the process of blending verde sauce.
head on view of verde sauce being poured into a glass jar with items in the background.

  • Blend. Once done, let the mixture cool 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.
  • This recipe makes about 6 cups, so you’ll have plenty of leftovers for refrigerating or freezing.
  • Recipe can easily be halved.

top down view of spoonful of green enchilada sauce held over a glass jar with items surrounding.

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.

top down view of baking dish with homemade vegan enchiladas verde with items surrounding.

Serving Suggestions

This savory verde sauce is versatile and can be used with a variety of Mexican dishes. Here’s a few ideas I think you’ll enjoy:

More Easy Condiment Recipes

top down view of chip being dipped into bowl filled with tomatillo verde sauce surrounding by tortilla chips and other items.

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.

Print

TOMATILLO 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!

  • Author: Julie | The Simple Veganista
  • 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

Units Scale
  • 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.

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!

One Comment

  1. 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.

Leave a Reply

Your email address will not be published.

Recipe rating