How to make a tomatillo green chili salsa (aka Mexican salsa Verde) with just 7 ingredients, roasted and blended into a delicious Verde sauce. This roasted tomatillo salsa is simple to make, packed with flavor, and versatile enough to enjoy with tons of meals!
Remove the husks of the tomatillos and then wash the tomatillos and chilis well.
Step 2: Roast the vegetables
Spread the tomatillos, chilies, garlic, and onion on a parchment-lined baking tray and roast in a pre-heated oven for between 8-10 minutes at 400ºF/200ºC.You can optionally broil the ingredients for a couple of minutes in the end to slightly char the tomatillo/ peppers and add more of a smoky flavor to the green salsa.Alternatively, you could broil, pan-roast, or even boil the ingredients – all of which are quick and easy. For the best flavor, I prefer oven roasting or pan-roasting, though!
Once roasted, allow the ingredients to cool just enough so you can handle them to remove the skins, stems, and seeds.
Alternatively, you can ‘prep’ the ingredients first by removing the stems and seeds from the chilies, the stems from the tomatoes, and the peel from the onion and garlic. Either way will work.
Step 3: Blend the salsa Verde
Transfer all the ingredients to a blender or small food processor and process to your desired consistency. Then add the cilantro, salt, and lime juice (optional) and blitz a few more times until thoroughly incorporated.
Give the roasted tomatillo salsa a taste and adjust the seasonings if necessary.
How to Store Salsa Verde?
Store: The tomatillo green chili salsa will last for between 7-10 days in an airtight container in the refrigerator.Freeze: Allow the salsa to cool, then transfer to an ice-cube tray (to portion the salsa) or an airtight container, leaving 1-inch headspace, and freeze for between 3-4 months.Allow the salsa to thaw in the fridge or at room temperature before enjoying. I’ve noticed it’s not quite as spicy upon thawing, and I’ll often add in a little additional fresh cilantro – but otherwise, it freezes wonderfully!
Notes
Adjust the heat: It’s extremely easy to adjust this tomatillo green chili salsa recipe to your preferred spice level. Simply adjust the amount of chili used - also, whether you include the seeds (lots of spice is in the seeds).
To extend the shelf life: You can add a little more lime juice or even a splash of vinegar like this apple cider vinegar.
Enjoy this salsa Verde raw: Feel free to make a raw version of this tomatillo salsa by simply chopping and blending all the ingredients together. You could, optionally, reduce it on the stovetop for 15-20 minutes for a thicker texture and more enhanced flavor (this is called ‘seasoning’ the salsa).
Reducing the salsa: Once you’ve blended the salsa (before adding the cilantro), you can optionally reduce the salsa further on the stovetop for a thicker salsa with a more enhanced flavor. This is 100% optional, but something a friend of mine always does.
To adjust the salsa texture: Change how much you process the ingredients for different texture levels. You could also, optionally, blitz the onion and garlic first, then add the remaining ingredients to pulse a few times for a chunkier salsa without massive bits of garlic and onion.
If it’s too thick: Feel free to add a little water to thin out the salsa. I don’t usually find this necessary, but it may make it more ‘dippable.’
Boiled vs.roasted salsa Verde? There are several ways you can prepare the vegetables for this green salsa. Boiling will yield a milder salsa with ‘fresher’ flavors. In comparison, roasted/broiled versions will add an extra layer of smoky flavor from the charred ingredients.
Ingredient Notes:
Tomatillo: If you’re unable to find tomatillo, then you can use this same recipe with green tomatoes, though the flavor and texture won’t be exactly the same.
Jalapeño: You can use one of several types of green chile include jalapeños (which have a medium heat level), serrano (a little hotter), Arbol (even hotter), poblano (fairly mild-medium), or Anaheim (the mildest of these options) - based on how spicy you want the green chili salsa to be.
Lime: This is optional and isn’t a traditional addition. However, if you do add some, then fresh lime juice is best.
Cilantro: If you really dislike cilantro, you could try with parsley though it won’t be exactly the same.
Sugar(optional): If your homemade salsa verde is very sharp/ tangy, then feel free to add in a bit of sugar to help balance the flavors.
Other Optional Add-ins & variations:There are several recipe variations you can make to this green chili salsa, including:
Tomatillo avocado salsa: Add in some finely cubed ripe avocado.
Omit the lime: As mentioned above, lime juice isn’t a traditional addition to this roasted tomatillo salsa. However, I love the extra ‘bright’ flavor it provides.
Green bell peppers: This mild pepper will add some bitter, fresh flavor without adding extra spice.
Other herbs/aromatics: capers, cumin, mint, and coriander seeds are all potential add-ins.