Condiment · Mexican
Salsa Verde
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Updated Aug 24, 2026 GMT
Tomatillos, chile, and cilantro blended into a bright table salsa.
We keep a jar of this in the fridge most weeks. It goes on eggs, roasted chicken, vegetables, and anything that needs a sharp green note. Broiling the tomatillos sweetens them just enough.
Watch how we make it
Follow the full studio walkthrough on YouTube — the same step-by-step flow we use when testing this recipe.
Open on YouTubeWhy this works
Raw tomatillos are very tart. A few minutes under the broiler gives you char and a little jamminess without turning the salsa dull. Cilantro stems have as much flavor as the leaves — use both.
Key ingredients
- Tomatillos
- Husk them and rinse off the sticky film. They should feel firm and bright green.
- Serrano or jalapeño
- Serrano is hotter. Seed the chile if you want the herbal flavor without the burn.
Studio tips
- Salt at the end. The salsa tastes louder once it cools.
- If it is too sharp, a small piece of avocado blended in rounds it without making it creamy.
- It thickens in the fridge. Loosen with a spoon of water if you want it pourable.
Recipe card
Salsa Verde
Tomatillos, chile, and cilantro blended into a bright table salsa.
Difficulty: Easy 👌
10 min
Preparation
8 min
Baking
0 min
Resting
- Total
- 18 min
- Yield
- 8 servings
Ingredients
- 1 pound (450g) tomatillos, husked and rinsed
- 1 serrano or jalapeño, stemmed
- 1 garlic clove
- ¼ white onion, roughly chopped
- 1 packed cup cilantro, leaves and tender stems
- ¾ teaspoon kosher salt
- 1 tablespoon lime juice
Instructions
- 1Heat the broiler. Set tomatillos and the chile on a small sheet pan. Broil 5 to 8 minutes, turning once, until blistered and collapsing.
- 2Cool 5 minutes. Blend with garlic, onion, cilantro, salt, and lime until mostly smooth with a little texture.
- 3Taste. Add salt or lime. Rest 15 minutes before serving so the flavors settle.
Notes
- Makes about 2 cups.
Nutrition
22 kcal · 4g carbs · 1g protein · 0g fat
About 22 calories per serving. Values are estimates.
Frequently asked
How long does it keep?
Up to 5 days in a sealed jar in the refrigerator. The color stays brightest for the first two.
Can I skip the broiler?
You can simmer the tomatillos in water until olive-green, about 8 minutes. The salsa will be softer and less smoky.
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