Quick Green Tomatillo Salsa Recipe (2024)

Fabulous and easy recipe. I put the onion, garlic and peppers in the broiler as well. Sometimes add a squeeze of lime at the end if it needs to be brightened up.

This is a classic take on Mexican salsa verde either this cooked version or as fresco. Living decades in AZ, it’s a staple. Easy to grow tomatillo vines are also now part of our landscaping mixed in the flowers and herbs, giving huge harvests. When this sauce gets too familiar, I change it up by blending in half or a whole avocado depending on how much I have left & how creamy I want it. Add a dash of chicken broth and you ave a great enchilada sauce too. Also excellent on any egg dish.

I too put the onions and garlic -and one jalapeño -on a sheet pan. Dumped it all in the food processor after baking at 400 for 25 minutes. Added a teaspoon of sugar as my tomatillos were very tart. I was pleased with how easy and delicious this was.

Roast the onion, peppers and garlic (skin on) with the tomatillos. Squeeze garlic out of skin into the blender with other ingredients. Add lime juice to make it perfect!

I only rated this 5 stars because 6 stars isn't an option. It's incredibly versatile as a sauce when combined with crema/greek yogurt. As others have suggested, you can roast *EVERYTHING* and it takes on a different flavor. Try all the ways. It's quick, easy and delicious.

Needs acid. Add juice from 1 lime.

I've been making "this recipe" for decades--love it! I throw all ingredients under the broiler and simply whiz it together in the food processor (like others have said). But my secret weapon is a tbsp or so of seasoned sushi rice vinegar. It totally lightens it up and deepens the individual flavors.

Pro tip: do not suffer a mental lapse and use parchment paper if you broil it, like I did. Duh. Stick with foil. The ratio of ingredients here is perfect.

Great salsa with pulled pork! Added a poblano pepper and 1 jalapeno and broiled everything. I forgot how much I loved the sour, tangy bright flavor of tomatillos.

My first time growing tomatillos and making salsa from them. I followed the recipe exactly (except for replacing cilantro with parsley - yes, I'm one of those people), but after it was refrigerated, it turned into a hard jelly like texture. Anyone have any idea what happened?

Easy-peasy. Made a double recipe with tomatillos from the garden and used half for Sam Sifton's enchiladas with salsa verde recipe (which has a suspiciously identical salsa verde recipe). The only variation was not blanching the white onion. Delicious!

It may be anathema, but I didn't have any cilantro and my goal this morning is to cook up everything from my CSA so I didn't want to go buy anything. I did have Italian parsley and I swapped it in instead. Who knew? It's really delicious and adds a nice brightness to complement the heat of the jalapeños. It's great with corn chips. This recipe is so quick and easy, I'll definitely make it again when my cilantro is restocked.

Perfect

I made this recipe and added a little chicken broth. The best tomatillo recipie I've come across yet

I also add diced avocado.

Great recipe, but needs a half a lime added at the end

Loved this salsa. The broiling (burning!) gave it a more earthy flavor than my usual raw tomatillo salsa. Tomatillo salsas typically call for water and not lime juice, but it might be good to try the latter here. This was devine but two days later was a bit off, I think already turning due to not having any acid to prevent spoilage.

I roasted the tomatillos in my toaster oven on the air fryer setting at 400. It gave them a good color, and kept the temp down in my kitchen. Threw everything into a Tupperware pitcher and blended with my immersion blender. Everyone raved about it! With my prolific tomatillo plans this year, I’ll make more of this for sure!!

Feel free to toss the corn out since it's not used

I roasted the tomatillos and jalapenos on the grill since we were grilling anyway. A little lime added some needed acid. The results were "crowd-pleasing", for sure! Will definitely make again.

Definitely needs acid. Just a couple limes juiced made it a ton better. Also, I think a healthy dose of cumin adds a lot of complexity.

I had a few garden tomatillos and cherry tomatoes. Broiled them in toaster oven. Blended this with cumin, red onion, garlic clove and chipotle chili powder… made do with what I had.

Pro tip: do not suffer a mental lapse and use parchment paper if you broil it, like I did. Duh. Stick with foil. The ratio of ingredients here is perfect.