Tomatillo Green Chile Salsa
The best Tomatillo Green Chile Salsa isn’t just about heat, but also balance. Bright and citrusy Market fresh tomatillos pair perfectly with the smoky depth from green chiles to create a salsa verde that is vibrant and layered. It also roasts on one sheet pan, making cleanup easy. This is definitely a homemade salsa that should earn a permanent place in your kitchen!
I’ve said it before and I’ll say it again. There are things that are worth making yourself instead of buying them. This salsa verde is definitely one of them. I love showing you how to make things in your own kitchen rather than rely on store bought, so this is a recipe you can trust! Believe me, I know my way around a good homemade sauce.
Don’t limit yourself to using this as a dip for chips! Drizzle over grilled meat or serve with a frittata or drizzle it on scrambled eggs.
Stir into Greek yogurt, sour cream or creme fraiche and serve it over grilled veggies or in tacos. I love these shredded beef tacos and these veggie tacos. Try it on a chicken burger too! I also love it as a sauce to serve with this one pan taco beef and rice.
This salsa is also used as an ingredient in another recipe on the site, this amazing guacamole that I know you’ll love!
The Best Ingredients For Making Tomatillo Green Chile Salsa
I’ve got tips about tomatillos in the next section, but here I want to touch on the chiles and other ingredients.
Chiles- I like using more than one type in this salsa. I mean why not? They each bring something special. I like using poblanos and jalapeno for this recipe. The poblano brings that “green chile” flavor, and the jalapeno adds heat.
Garlic and Onion- These add lots of flavor, don’t skip them!
Amy’s Advice On Tomatillos
Tomatillos look like a green tomato with a brown papery husk. Citric acid gives them tang, and they taste bright and citrusy. They are closely related to the Cape Gooseberry (which also has a husk) and are part of the nightshade family.
How to know you have found good tomatillos: Under their husk they should feel firm and plump and have a slightly sticky texture to the skin. They can be found all year, but peak season is Summer and Fall. Over ripe tomatillos will be more yellow and the husk will be dried out.
For this recipe, we will be roasting the tomatillos. I find that the salsa’s flavor is better if they are roasted rather than raw.
It is possible that the citric acid naturally found in tomatillos could make your salsa taste sour. I have a few tips below to help you solve that!
Tips From Amy On Making Tomatillo Salsa
- Roasting your tomatillos not only brings a little smokiness to the salsa, but it brings out natural sugars found in the tomatillos and helps to caramelize them a bit, which cuts down on the possibility of sourness. The fat from the oil used to roast the tomatillos also goes a long way towards curbing sourness.
- If you do happen to find your salsa a little on the sour side, you can add a little extra salt (try maybe a 1/4 teaspoon first and go from there to avoid adding too much at the beginning). Also, you can try adding a little sugar as well.
- I want to point out that over the many years I have been making this salsa, I have never had to add extra salt or any sugar to cut tartness. Roasting with oil tends to solve this on its own in my experience.
- Want your salsa on the chunky side? You can achieve this by just giving it a quick pulse in the blender until you have the desired consistency rather than pureeing it.
Be sure to check out the recipe card for the full instructions and more tips for a great salsa verde!
I hope you love this tomatillo and green chile salsa. Be sure to leave a star rating and a comment if you made it, and sign up for my newsletter for the latest updates! Happy Cooking!
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Tomatillo Green Chile Salsa
Looking for the best green salsa? Roasted tomatillos and green chiles create a bright, flavorful tomatillo green chile salsa perfect for tacos, eggs, and everyday meals.
- Total Time: 30 minutes
- Yield: 3 Cups 1x
Ingredients
- 2 lbs. of Tomatillos
- 2 tsp. of Salt
- 1/2 tsp. of Pepper
- 1 Medium Onion
- 3 Cloves of Garlic
- 2 Medium Jalapenos (or 3 small)
- 1 Poblano Chile
Instructions
- Heat your oven to 425 degrees.
- Remove the husks from the tomatillos and cut them into quarters. Peel the garlic cloves and cut the onion into wedges.
- Remove the stem from the poblano, cut it in half and place it cut side down on the sheet pan. Remove the stems from the jalapenos and cut them in half. Scrape out the seeds if you want less heat.
- Place the tomatillos, poblano, jalapenos, onions, and garlic cloves on the sheet pan and sprinkle with the 2 teaspoons of salt and 1/2 teaspoon of pepper.
- Roast for about 25 minutes or until tomatillos are soft and onions are a light golden brown, turning the poblano and jalapeno halves over and stirring the onions and tomatillos halfway through.
- Put the roasted veggie mixture in a blender and blend it to desired consistency.
Notes
Storing and Freezing Salsa Verde
Use your salsa verde within 4-5 days after making it. As it sits, it will become thicker. This is nothing to worry about and it will thin out once you cook with it.
You can freeze your salsa verde in pint size freezer bags, or smaller bags for more individual portions. I like to use it within two months of freezing. To defrost, place the freezer bag in the refrigerator at least a day before you want to use it. Once it is defrosted, you can run it through the blender again if the texture is chunkier than you want.
Changing the Heat Level Of Salsa Verde
If you want this hotter, you can swap serrano or habanero for the jalapeno, or simply use more jalapenos.
If you want it mild, either omit the jalapeno entirely or make sure to remove all the seeds. removing the seeds from that poblano helps with this too, but poblanos are a much milder pepper.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sauces and Condiments
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 46
- Sugar: 5
- Sodium: 290
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 1
- Cholesterol: 0
I haven’t made this yet, but it looks so easy and delicious. I love tomatillos and salsa verde. You can do so much with one batch, other than eating with chips. I’ll be back.