This Tomatillo Salsa Verde is the ideal accompaniment to tortilla chips. This recipe is authentically created using tomatillos, members of the tomato family that are native to Mexico. However, you can grow these fabulous vegetables in your own garden! To create this salsa verde, the tomatillos are roasted along with jalapenos, and garlic. This is then blended with cilantro, lime, cumin, and oregano.
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Tomatillo Salsa Verde
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
Tomatillo salsa verde is a tasty, versatile Mexican-inspired dish that can be used just about anywhere you’d use traditional tomato salsa.
Serve with tortilla chips. stir it into your favorite soup and chili, or use it to top tacos or quesadillas for additional flavor.
What are Tomatillos?
Tomatillos (also known as the Mexican husk tomato) and bear green or green-purple fruit that grow inside an (inedible) papery husk (much like physalis or cape gooseberry).
They are a staple of Mexican cuisine, they are eaten raw and cooked in a variety of dishes, particularly salsa verde – which is of course how we are using them in this recipe!
Young tomatillos have a tart, light flavor, while more mature fruit is sweeter and seedier and can be used as a tomato substitute.
Ripe tomatillos keep refrigerated for about two weeks. They keep even longer with the husks removed and the fruit refrigerated in sealed plastic bags. They may also be frozen whole or sliced.
In the UK you may struggle to buy tomatillos fresh – unless you can find them at a local farmers market or farm shop. You can however grow them in your garden! We have several tomatillo plants and they are growing very nicely now.
Alternatively, you can buy canned tomatillos, which could be substituted for fresh. In this recipe for tomatillo salsa verde, the fruit is roasted for 20 minutes with garlic and jalapeño.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Tomatillos, Jalapeño Peppers, Garlic, Green Onions (Spring Onions/Scallions) Cilantro (Fresh Coriander), Limes
- Ground Cumin
- Dried Oregano
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Jalapeño
One of the hero ingredients in this dish is jalapeños, so here are some more recipes using the same:
- Jalapeño Popper Mummies Recipe
- Jalapeño Cucumber Vodka Lemonade
- Texas Margaritas with Raspberry Liqueur & Jalapeños!
More Salsa Recipes
Looking for more salsa dips to make? Check these recipes out next:
How Do I Make Tomatillo Salsa Verde?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1 lb (450g) tomatillos
- 2 medium jalapeño peppers
- 3-4 cloves fresh garlic, peeled
- 2 Tbsp extra virgin olive oil
- 4 green onions, chopped
- ¼ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 Tbsp maple syrup, optional
- Sea salt and black pepper, to taste
- Preheat oven to 200°C/400°F/Gas 6 and line a rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Husk tomatillos and cut in half. Arrange tomatillos in a single layer on the prepared baking sheet, along with whole jalapeño peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
- Place baking sheet in preheated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
- Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
- Taste and add a drizzle of maple syrup to sweeten, if desired. Season with salt and black pepper, to taste, and serve immediately or freeze for later use. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 87mgCarbohydrates: 15gFiber: 4gSugar: 9gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the starter/appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Soup: Instant Pot Chicken Fajita Soup
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Main Dish: Grilled Carne Asada
- Side Dish: Fully Loaded Mexican Street Corn with Mexican Crema & Cotija Cheese
- Beverage: Mexican Horchata
- Dessert: Mango Lime Frozen Yogurt
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.