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

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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!


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)


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.


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.