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TOMATILLO SALSA VERDE

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5 from 1 review

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.