The tomatillos used in this green salsa is the backbone to a host of Mexican dishes. I use my blender for this salsa, mixing a few basic ingredients (tomatillos, onion, garlic, cilantro, and a jalapeño pepper), and then adjust the flavor to my preference. I love cilantro, onion, and garlic so I use plenty. On the other hand, I’m a wimpy salsa eater when it comes to the added heat from chili peppers, so I start with half a jalapeño, then taste the sauce, get my husband and son’s taste testing opinions since they like a hotter salsa, and we quickly end up with a medium full flavor salsa with just enough heat from the jalapeños that doesn’t leave us sniffling or dabbing perspired foreheads!
Tomatillos are used in the Chile Verde Sauce
These funny looking fruit are a relative of the tomato family with a papery outer skin, leaving behind a sticky residue. Tomatillos are not sweet like the red tomatoes we serve with our salads, they’re tart giving it the unique taste to sauces.
Cilantro, onion, jalapeño pepper
I got a bonus while preparing this salsa, a glass of my hubby’s home-brew. One of his best batches!
Boil or broil to get the tomatillos soft, these were boiled
I use jalapeño or serrano peppers for this sauce. The seeds in the chili peppers are potent, so protect yourself after handling by rinsing in cold water, and DON’T touch your lips or eyes after touching the peppers.
These little guys are spicy hot, especially the seeds!
When shopping for peppers, I always remember, the smaller the chili the hotter the bite!
- 5-6 (approximately 2 lbs) tomatillos
- ¾ cup white onion, chopped
- ¾ cup cilantro leaves
- 2 garlic cloves, chopped
- 1 lime, freshly juiced
- ¼ teaspoon sugar
- 1-2 jalapeño peppers (stemmed, seeded, and chopped)
- ½ teaspoon salt
- Clean tomatillos by removing the husks and rinsing well. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes, turn the tomatillos to ensure even cooking OR half the tomatillos and broil (skin side up) for 5-7 minutes. Let cool. When they are cool enough to handle, remove the stems and put all the ingredients in a blender or food processor.
- Now comes the most important part, taste your sauce! Every jalapeño has a spicy life of its own. Some super hot and others not as potent. I seed my jalapeños and start adding slowly. I usually end up using one whole chili pepper, adjusting my recipe to the flavor I like.
How hot do you like it? I used one jalapeño in this batch and it was HOT! I adjusted by adding more basic ingredients and 1 teaspoon of instant chicken bullion
Chile Verde
Here I browned some pork, added the sauce for a Pork Chili Verde dish.
Dish it up!
The sauce is tasty all on it’s own, and great with chips. Chips and salsa!!
I broiled the tomatillos in this batch, and left some of the charred skin on while blending. That’s what the black specks are. Perfectly harmless.
Can you fill my glass with another cerveza, please?!
Mmmmm, now we’re going to add it as a condiment on top of taquitos!
chicken taquitos
tasty taquitos!
The Tomatillo Salsa Verde is so versatile. Add it to any protein, use the sauce for green enchiladas, add it to eggs. The possibilities are endless! Give it a try, and serve it with a cold cerveza or home-brew 
I’m not a fan of too overly spicy stuff so I can only admire how beautiful and delicious-looking this is. Do you have a non-spicy version for me??
Hi Jasline! You can leave the chili peppers out, and add some cumin (1 tsp) or chicken broth (1 tsp, instant granules) for added flavor without the spice! Definitely play with the flavors to suit your preference!
ooh wow! This looks amazing! I didn’t know that smaller peppers = more spicy! Wow, your tomatillo salsa verde (did i spell it right? yes. phew! lol) looks amazing and it’s so versatile. I think I would love this one since I’m crazy about spice!
I missed your comment, Sam! Yes, don’t be fooled by small cuteness! They’re packed with itty bitty spicy seeds.
I am all over this salsa, Sandra! It’s bee-yew-tee-full! I always wanna play with tomatillos when I see them at the store. Now I have an excuse! Chips, taquitoes, chili verde… yuuuuuuuuum……………..
It’s so easy to make too! I’m lucky because I have a few Latin grocery stores to shop at, and they stock the best tomatillos!
A pretty and versatile sauce. Just wondering if this sauce would freeze well.
Hi Norma, it does freeze well, but I actually prefer canning it. I can’t keep it stocked though!
Tomatillo salsa is so good. I use it when I make pozole verde. It has to be great on the taquitos.
Mmmm, a bowl of pozole sounds wonderful right now! I don’t think I’ve ever had it with a green chili base, only red chili. I bet it is just as tasty!
What a beautiful salsa – it has a great combo of flavours which must make it both unique and delicious
Cheers
Choc Chip Uru
I like it a lot. It does add a lot of flavor to the dish.
Everything looks very delicious. You just have to make sure that no one will double-dip in this yummy salsa.
No double dipping!! I have a mini spoon nearby, so we’re safe
I love all the different dishes you made with the tomatillo salsa! I can’t wait to give it a try!
It’s so easy to make too!