This Tomatillo Salsa Verde is so much better than any restaurant version or that bottled kind. Made fresh in minutes at home with ingredients you know like onion, garlic, green peppers and tomatillos! That roasted charred flavor is key. 🙂
Tomatillo Salsa Verde
Tomatillos are called “tomate verde” in Mexico, which means green tomato, and are a staple in Mexican cooking. Roasting brings out their flavor and when mixed with onion, garlic and green peppers, makes an amazing Tomatillo Salsa Verde.
What’s a tomatillo?
Tomatillos are those pale green, tomato looking vegetables you see at the grocer with the flower-like feathery petals surrounding the “tomato” and are bright, acidic and on the spicy side.
These are fantastic for green enchilada sauces like in my Green Chile Chicken Enchiladas.
How do you make salsa verde?
For my Tomatillo Salsa Verde I roast them along with green chiles, Serrano chiles, onions and garlic to really bring out their flavor more.
That charred outer skin is what adds another layer of flavor and is a must.
Can this be used for enchiladas?
I thin this salsa verde with chicken stock until it’s the right consistency for pouring over enchiladas before baking. Works and tastes amazing!
After roasting, the vegetables are transferred to a blender or food processor and puréed to a smooth sauce.
I like to chill it for a bit before serving it at parties as a dip for tortilla chips. Super easy and made in no time without all the salt store bought versions contain.
Serve this along side my Mexican Pickled Carrots and lots of chips to get that party started!
So make a batch and dip away and try my Roasted Tomato Salsa, too. Enjoy!
Tomatillo Salsa Verde
Ingredients
- 8 tomatillos
- 6 Anaheim green chiles
- 2 Serrano chili
- 5 garlic cloves
- 1 large onion
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Peel the outer skins off the tomatillos, onion and garlic.
- Over an open flame on your stove top or the grill on your BBQ, roast the tomatillos and peppers until charred all over.
- Place all the peppers, tomatillos, garlic, onion, salt and oil in a food processor, blender or Vitamix, and pulse until smooth.
- Pour the mixture into a saucepan and simmer on low for 15 minutes. Remove from heat and allow to cool. Season to taste with salt.
Notes
- I thin this salsa verde with chicken stock until it's the right consistency for pouring over enchiladas before baking. Works and tastes amazing!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Kevin, any reason you can’t freeze the salsa verde for future use? Cooking for two and planning to make a half batch of chicken enchiladas and figuring I’ll only use about half the batch of salsa.
No reason not to Kevin.
Do you remove the outer skin from the peppers after roasting them?
Nope, you’re looking for that charred skin in the mix. Feel free to if you like though. Thanks for stopping by Eryn!
I am so in love with tomatillos. This salsa looks incredible Kevin. The roasted veggies really bring out that awesome salsa flavor!
YES! Thanks Danielle, its the best and so versatile.
Simple is always the best !
Agreed, especially if the flavors deliver! 🙂
Love the simplicity of this recipe – just let all of those knock-out ingredients speak for themselves. Absolutely must try this!
YES and the roasted flavors come through no problem. So good! Thanks friend. 🙂
I can just imagine the roasted flavors coming through! Loving this!
Much appreciated Gaila. It’s fantastic with chicken, too. 🙂
I like your straightforward ingredient list. Sounds delicious.
Thanks Jeff! Sometimes the simplicity of the basics is all you need. 😉
How much does this recipe make? I’m going to make your stuffed green chili meatballs and want to be sure I make enough of this salsa for that recipe. Thanks!
Hi Deirdre, so glad you’re making this and the meatballs. This recipe will make you about 3 cups of the salsa, depending on the size of the tomatillos (8-10 should be fine). Let me know what you think!
Thanks. I’m making it tomorrow night — as long as I can find tomatillos, usually not a problem but you never know.