Tomatillo Salsa

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Tomatillo salsa is a great addition to your tacos. Tangy and bright, tomatillo salsa is also excellent as a cooking sauce for meats.

Have you ever tried making tomatillo salsa? You might know it as salsa verde, and it’s tangy and tart when compared to most red salsas.

Whether you use it for tacos, chicken enchiladas, burritos, a lunchtime taco bowl, or simply for dipping chips, tomatillo salsa is something that you should have in your recipe repertoire. Plus, it’s actually quite easy to make.

Let’s learn about tomatillos!

Tomatillos are similar to tomatoes in shape, however, they are covered in a thin papery husk as they grow. They stay green when ripe rather than turning red, and are firmer and less juicy than a tomato.

Tomatillos are native to Mexico, which is why you often see them Mexican and Tex-Mex cooking. The husks that cover them are easy to peel off, although a sticky film often remains behind. Be sure to wash that off before eating!

Tomatillos are quite easy to grow, and can be as prolific as tomatoes in the garden. There’s one thing to remember: plant at least two!

Unlike tomatoes, tomatillos are not self-pollinating plants. If you only plant one tomatillo in your yard, you’ll have plenty of pretty flowers, but no fruit will set. I learned that lesson the hard way my first year!

Be sure to use a tomato cage or stake your tomatillo plants, as they can get quite large, and need support to hold the weight of the fruit.

Remove excess new branch growth (“suckers”) before they get too big. This will help the plant divert more energy to the fruit rather than extra branches.

Harvest the tomatillos when they are heavy, firm, and the papery husks start to crack. Store them with the husks, then remove and wash tomatillos when ready to use.

Key ingredients for tomatillo salsa

Tomatillos – Make sure yours are firm. The paper husks might be completely dry and crisp, or just starting to dry out. They’ll peel off easily and pull off from the stem end; make sure to trim any remaining stem.

Jalapeño – Depending on how hot you want your salsa, and how hot the peppers are, you may want to add more. You can also swap the jalapeño for serrano peppers, or use a mix of peppers. Don’t use bell pepper, which has no heat.

Chile powder – I use ground ancho chile. Ideally you want a single ground pepper, not a chili powder blend.

Cilantro – Even if you’re not a cilantro fan, it’s a necessary ingredient in a lot of Tex-Mex cooking. Fortunately, the “soapy” flavor is masked by the rest of the ingredients.

How to make tomatillo salsa

Roughly chop tomatillos, jalapeño, onion, and garlic. Because we’re blending it later, there’s no need for a perfect dice here.

Pile the ingredients, except the cilantro, into a sauté pan and set over medium heat.

Simmer for about 15 minutes, stirring often, until the tomatillos are broken down and juicy.

Transfer to a food processor ^* or blender ^*. Vent the lid to let steam escape, then pulse to chop to your desired texture. We like it chunkier for a chip dip, and smoother to top tacos.

Heat 1 teaspoon of oil in the sauté pan and return the salsa to the pan. Cook over medium until thickened, then stir in cilantro and serve warm or let cool, transfer to a jar or airtight container, and store in the refrigerator.

Recipe tips

Tomatillo salsa is typically less spicy than red salsa, although you can always add more heat if you prefer. I keep mine somewhat mild to contrast the other salsa we keep on hand.

If you like, you can roast the tomatillos, onion, jalapeño, and garlic under the broiler rather than cooking it on the stove. To roast, cut the tomatillos in half and set cut-side down on a baking sheet. Add two onion quarters, garlic cloves, and halved jalapeño(s). Broil for about 6 minutes, until soft and skins are charred. Then, pile everything into the blender or food process along with the remaining ingredients and pulse to chop.

Keep in mind that this recipe is not for canning, so you need to store it in the refrigerator. It will keep for about five days.

This salsa is really customizable, so add more spices, peppers, or cilantro as you like!

It’s great served with slow cooker chicken tacos or Mexican chicken casserole for dinner, with your favorite tortilla chips for snacking, or even tucked into a morning breakfast sandwich.

Grab some tomatillos while they’re in season and make this salsa!