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You are only 10 minutes away from experiencing the most amazing Fresh Tomatillo Salsa (aka Mexican Salsa Verde)! Using raw, fresh tomatillos results in a vibrant and flavorful salsa you will fall in love with. You’ll never want to roast your tomatillos again!!! I promise! Serve with chips, tacos, quesadillas, enchiladas or burritos!
Tomatillos are in season right now and I can’t believe it’s taken me this long to share this amazing recipe with you! And when you try it- I think you’ll be wondering the same too, because this fresh Tomatillo Salsa Recipe is simply the BEST!
And here is why: Because the tomatillos are totally raw. Yep, you read it right, yes, they are raw, not roasted, not cooked what-so-ever- and I know some of you are probably feeling a little skeptical- and that’s ok- I was too. But I’m hoping you suspend your disbelief and trust me on this and just give this a try. You will never want to roast your tomatillos again!
I remember the first time I experienced this Fresh Salsa Verde- my friend Kate made it for a Mexican-themed dinner party and I was blown away by the flavor and freshness. I couldn’t stop eating it!
Such a great addition to your Mexican Feast. Simple yet sooooo flavorful! Serve the Tomatillo Salsa with chips or FISH TACOS, quesadillas, Portobello Tacos or use it as an enchilada sauce. You’ll pretty much want to drink it!
WHY THIS RECIPE WORKS:
This Fresh Salsa Verde recipe, is not only fresh and flavorful is, it is fast, easy and healthy! It only takes 10 minutes to make and has a short list of ingredients. Just put everything in a food processor and pulse. You can add extra chilies and make it spicy or keep it mild. Up to you.
Are Salsa Verde and Tomatillo Salsa the same?
In Mexico, yes. Keep in mind, Italians have their own version of Salsa Verde which is totally different ( made with herbs, capers, garlic and olive oil)
What Do Tomatillos Taste Like?
- tart
- fruity
- herbal
- grassy
- vegetal
- bright
- tomatillos are not spicy!
Can you eat Tomatillos Raw?
Absolutely! They are very tart so best blended into salsa. Perfect for Salsa Verde – bright and fruity the perfect accompaniment to tacos, enchiladas, tortilla chips and quesadillas.
How to make Tomatillo Salsa
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 which will remove the sticky film. Then cut and quarter.
Step two:
Place the tomatillos along with remaining ingredients in a food processor, and pulse repeatedly, until combined.
Look at this color! What gives the salsa verde its beautiful vibrant green color is the addition of cilantro. So don’t leave it out!
Step three:
Place in a jar or bowl and refrigerate until using. This will keep 4 days in the fridge.
And that is it!
I’m so excited for you to try this Fresh Tomatillo Salsa – please let me know what you think in the comments below!
Enjoy!
xoxo
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Fresh Tomatillo Salsa
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 ½ cups 1x
- Category: salsa, sauce, condiment
- Method: Blended
- Cuisine: Mexican
Description
Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!
Ingredients
- 1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
- 1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
- 1–2 jalapeno (or more, for more spicy) or 1–2 serano chilis ( I like 2 seranos)
- 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
Place all ingredients in a food processor and pulse until uniformly combined.
Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
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:
- Calories: 42
- Sugar: 3.3 g
- Sodium: 292.3 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 5.3 g
- Fiber: 1.5 g
- Protein: 0.8 g
- Cholesterol: 0 mg
Keywords: salsa verde, tomatillo salsa, tomatillo salsa verde, fresh tomatillo salsa, green salsa, Mexican salsa verde, fresh tomatillo recipes, fresh tomatillo salsa recipe
I had this at a restaurant last night. amazing ….
Oh good!
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.
★★★★★
So happy this worked for you. Yay for giving it a try!
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.
Love all of this Lola, such great suggestions!
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.
I think it comes from the film on the tomatillo skin, so be sure to rinse well!
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.