You are only 10 minutes away from experiencing the most delicious Salsa Verde! This version is made with fresh tomatillos (not roasted), resulting in a vibrant and flavorful green salsa you will love! You’ll never want to roast your tomatillos again- I promise! Serve with tortilla chips, tacos, quesadillas, enchiladas or burritos.

The best recipe for Salsa Verde using fresh tomatillos, chilies and cilantro. A vibrant, zesty salsa perfect for tacos, burritos, enchiladas, or tortilla chips.

Tomatillos are in season right now and I can’t believe it’s taken me this long to share this fantastic recipe with you! And when you try it- I think you’ll be wondering the same thing too, because this Salsa Verde is simply the BEST!

WHY I love This Salsa Verde!

  1. It is made with fresh tomatillos- not roasted. Please just trust me here! 
  2. It only takes 10 minutes to make! Just put everything in a food processor and pulse.
  3. It’s made with straightforward ingredients you can find anywhere!

Salsa Verde Ingredients

  • Fresh Tomatillos – husked, rinsed, kept raw and fresh, not roasted.
  • Cilantro- leaves and tender stems – the thin stems add another layer of flavor, slightly different from the leaves.
  • Fresh Green Chili Peppers– jalapeno or serrano chilis. I love the heat of serrano chilies here but jalapenos are milder if you prefer that.
  • Fresh Garlic – for a nice kick
  • Onion – white, sweet, or yellow onions all work.
  • Fresh lime juice- to give a nice burst of tanginess.
  • Salt, sugar and ground coriander – a little sugar helps balance the acid here!

How to make Salsa Verde

Step one: Tomatillos are covered in a husk and the skin tends to be a little sticky. After removing the husk, rinse the tomatillos in warm water to remove the sticky film. Then cut and quarter them.

how to make fresh tomatillo salsa in a food processor

Step two: Place the raw tomatillos, cilantro, onion, garlic, fresh chilies, lime and seasonings in a food processor and pulse repeatedly until combined.

how to make fresh tomatillo salsa in a food processor

Step three: Place in a jar or bowl and refrigerate until using. This will keep 4 days in the fridge. Look at this incredible color! What gives the salsa verde its beautiful vibrant green color is using fresh tomatillos, fresh chilies and the addition of cilantro.

Fresh Tomatillo Salsa ( salsa verde) using raw tomatillos

What to serve with Salsa Verde

SALSA VERDE FAQS

Are Salsa Verde and Tomatillo Salsa the same thing?

In Mexico, Tomatillo Salsa and Salsa Verde are the same thing.

What do tomatillos tast like?

Tomatillos are tart and fruity, more so than a tomato, but with a similar texture. They have an herbal, grassy flavor with a bright tangy acidity.

Are tomatillos spicy?

Tomatillos are not spicy whatsoever.


Can you eat tomatillos raw?

Tomatillos can be eaten raw, but best blended into a salsa.

I’m so excited for you to try this Fresh Salsa Verde – please let me know what you think in the comments below! Love Mexican food? Check out our 45 Fresh & Tasty Mexican Recipes!

Enjoy!

xoxo

Sylvia

More Salsas to try!

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Fresh Tomatillo Salsa Recipe ! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using *uncooked* tomatillos, resulting in the most amazing flavors. Serve this with chips, Baja Tacos, quesadillas or as a sauce for enchiladas! #tomatillosalsa #tacosalsa #salsaverde #tomatillo #bajatacos #salsa #verde #greensalsa

Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 29 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 2 ½ cups 1x
  • Category: salsa, sauce, condiment
  • Method: Blended
  • Cuisine: Mexican
  • Diet: Vegan

Description

You are only 10 minutes away from experiencing the most delicious Salsa Verde! This version is made with fresh tomatillos (not roasted), resulting in a vibrant and flavorful green salsa you will love! You’ll never want to roast your tomatillos again- I promise! Serve with tortilla chips, tacos, quesadillas, enchiladas or burritos.


Ingredients

Scale
  • 1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
  • 1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
  • 12 jalapeno peppers (or use more, for spicier) or 12 serrano chilis ( I like 2 serranos)
  • 1 small garlic clove
  • 1/3 cup diced white or yellow onion
  • 3 tablespoons lime juice plus more to taste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sugar ( or agave or honey)
  • 1 tsp kosher salt
  • 1 T olive oil (optional)

Instructions

  1. Place all ingredients in a food processor and pulse until uniformly combined.
  2. Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
  3. Refrigerate until serving!

Notes

This fresh tomatillo salsa will keep 4 days in the fridge.

If you like extra heat, serrano chilies are a great option.

If it ends up too spicy for your taste,  you can temper it by adding cucumber or more tomatillo. Re-adjust with salt and lime.

Nutrition

  • Serving Size: ¼ cup
  • Calories: 34
  • Sugar: 2.6 g
  • Sodium: 233.8 mg
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 4.2 g
  • Fiber: 1.2 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg

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Comments

  1. Made it multiple times. Big hit in our house and down to my 7 year old love it. I did double the garlic amount though. A total keeper!!






    1. First time trying a fresh tomatillo salsa. I was pretty excited, I’ve never cared for roasted tomatillos but fresh is a different taste. I took the advice of another reviewer and added some avocado to it, and I thought it was just perfect. And the color is just beautiful. I might take some to our Thanksgiving dinner tomorrow with some chips.






  2. I was looking for a tomatillo recipe that I didn’t have to roast. Hubby doesn’t like a charred flavor. This was so delicious! We all loved it and will make it again.






  3. Amazing!! We eat this spoonfuls at a time! It works well making big batch and freezing in little mason jars it thaws perfectly, the flavors and color staying intense!! Actually making it a head enhances the flavor!
    You have started a tomatillo addiction in this family w/ all the gorgeous recipes here using it!! Kids looove it tooo!

    1. Thanks Elzeline! That is really good to know that the color stays vibrant after freezing! Thanks so much!

  4. This is the BEST green salsa ever!
    I will never roast my tomatillos again. I did add one avacado at the end to make it creamier. Also, this recipe freezes well but if you are using the avacado, add after you freeze, not before.

  5. love this and all the health benefits of tomatillos vs tomatoes! followed the recipe and i can’t wait to make more!






  6. I have never attempted to make salsa of any kind! The first recipe wanted me to roast the tomatillos and I didn’t want to do that at all! I don’t like roasting my vegetables for salsa. Then I found your recipe. This recipe was very easy in every way. I only needed to purchase the tomatillos and the peppers. Followed the directions and was a little doubtful. But afterwards, OMG! I will be making this salsa for every dish that calls for salsa. It is truly delicious and it’s true, you won’t ever want to roast you tomatillos again.






  7. I LOVE this amazing salsa! I froze it last summer and it was still good and still green even a year later. I use roasted salsa in a soup recipe, but this one is great on everything Mexican or even just stirred into plain yogurt and used as a salad dressing.

  8. I love everything fresh. I do have one question. Last time I made the salsa with Tomatillo, it got incredibly bitter. It was hard to get bitterness out even after simmering it for quite a while. No one talks about these subtle things for people who are working with new vegetables. Does the bitterness come from the film on the skin? or does it come if the tomatillo is too big? I would love to know from professional. I am trying to test out on one single one next time and see if I can figure out where the bitterness coming from. It was as bitter as bitter gaurd if you have used it before. I know for sure no other ingredients would do that.

    1. Its from it being too big. The smaller ones are less bitter. Roasting/boiling also cuts down on the bittness as it enhances the natural sweetness in the fruit.

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