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Salsa verde in a white stoneware bowl with a wooden spoon.

Tomatillo Green Chile Salsa

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5 from 2 reviews

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

Scale
  • 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

  1. Heat your oven to 425 degrees.
  2. Remove the husks from the tomatillos and cut them into quarters. Peel the garlic cloves and cut the onion into wedges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

Find it online: https://thecoppertable.com/tomatillo-green-chile-salsa/