tomatillo salsa verde

Tomatillo Salsa Verde

Course: Side Dish, Snack
Cuisine: paleo, vegan
Keyword: salsa verde, tomatillo salsa
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 16 ounces
Calories: 10kcal
Author: Megan Gilmore
This roasted Tomatillo Salsa Verde is the best! All you need is 6 ingredients and 20 minutes of time to make it from scratch. And it tastes better than store-bought!
Print Recipe


  • 1 pound tomatillos , husks removed
  • 1 jalapeno (for medium spicy salsa; remove the seeds for mild)
  • 1/4 cup fresh cilantro
  • 1/4 cup chopped white onion
  • Sea salt & Black Pepper
  • 1 tablespoon fresh lime juice (optional)


  • Set your oven rack to its highest level, about 4 inches under the broiler, and preheat the oven to broil. Slice the tomatillos in half, then arrange them on a large baking sheet cut-side down. Slice the top of the jalapeno off, then slice it in half lengthwise, and place it cut-side down on the pan as well.
  • Broil until the tops of the vegetables are charred, about 8 minutes.
  • Transfer the cooked vegetables and any juices from the pan to the bowl of a large food processor fitted with an "S" blade. Add in the fresh cilantro and a 1/4 cup of water, then process until smooth.
  • Add in the onion, 1/2 teaspoon of salt, and several grinds of black pepper, then process again. Taste the salsa and add a tablespoon of lime juice if you'd like a brighter, more tart flavor. Transfer the salsa to a large 16 oz. mason jar and seal it with a lid. Allow it to chill in the fridge for at least 2 hours before serving, where it will thicken up further.
  • This salsa will keep well in the fridge for up to one week, and you can freeze anything you don't use for up to 3 months.



Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 4.6mg | Calcium: 2mg | Iron: 0.2mg