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!
I’ve already shared what I dubbed as an ‘ultimate Mexican condiment,’ Salsa Roja. But where there’s salsa Roja, surely salsa Verde is to follow! This tomatillo green chili salsa combined the authentic Mexican flavors of tomatillo, chile peppers, cilantro, lime, onion, and garlic – for a delicious homemade salsa Verde that can be prepared in under 20 minutes!
Having previously shared recipes for Pico de Gallo and mango salsa, I’m not sure what’s taken me so long to make this tomatillo salsa… well, actually, yes, I do – getting the tomatillos! Since moving from London, I’m still getting to grips with sourcing all my usual ingredients where I’m now based. Finally, I’ve found the perfect tomatillo source – which means lots of delicious salsa Verde!
Even better, it means lots of delicious Mexican dishes to enjoy the green salsa with – like with tortilla chips (yum) and with huevos rancheros (double yum!).
Best of all, this roasted tomatillo salsa verde recipe requires just 7 ingredients and takes under 20 minutes from start to finish!
Tomatillo green chili salsa lasts for up to 2 weeks in the fridge when stored in a tightly sealed container, or you can freeze it. Transfer to freezer-safe containers, seal tightly, and label before popping in the freezer. For best results, use within 2 months.
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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.
The Salsa Verde Ingredients
- 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.
- Aromatics: I used a combination of onion and garlic. Feel free to adjust the amount of garlic to personal flavor preference.
- Cilantro: I use fresh cilantro using stalks and leaves. If you really dislike cilantro, you could try with parsley though it won’t be exactly the same.
- Salt: just a little to enhance all the flavors and add depth to the salsa Verde.
- 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.
Salsa Verde Secrets: The 3 Most Popular & Delicious Recipes (Jalapeño, Tomatillo + Guacamole)
FAQ
How long does green chili salsa last in the fridge?
How long is green Homemade salsa good for?
How long does homemade chile salsa last?
How long does Chili’s salsa stay good in the fridge?
How long does tomatillo green chili salsa last?
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.
How to make Chipotle tomatillo green chili salsa?
Chipotle Tomatillo Green Chili Salsa is smoky and spicy, with lemon and lime juice and fresh cilantro, you can make this copycat at home in 30 minutes! Preheat your oven to 450 degrees and add the tomatillos, tomato, jalapenõ and red onion to a baking sheet and roast for 25-30 minutes until they all start to char.
What makes Mexican salsa verde green?
Mexican salsa verde gets its vibrant green color from the fresh ingredients used to make it – namely, tomatillos, green chili peppers, cilantro and lime juice. What’s tomatillo verde made of?
What is green salsa made of?
This verde recipe is an easy, modern take on Mexican tomatillo salsa. It’s made with a fresh combination of roasted tomatillos and Mexican chili peppers, along with garlic, fresh lime juice, cilantro and onion! What is the difference between green salsa and regular salsa?