{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/tomatillo-salsa","markdownUrl":"https://trevorfarias.com/recipes/tomatillo-salsa/recipe.md","name":"The Best Authentic Tomatillo Salsa Recipe (Roasted Salsa Verde)","description":"The best authentic tomatillo salsa recipe: roasted salsa verde from charred tomatillos, serrano chiles, onion, garlic, cilantro and lime. Tangy, smoky, ready in 25 minutes. Printable card.","summary":"Authentic tomatillo salsa, or salsa verde, is made by broiling or dry-roasting husked tomatillos with serrano or jalapeño chiles, a wedge of white onion and unpeeled garlic cloves until charred and soft, then blending or grinding them in a molcajete with fresh cilantro, lime juice and salt. Roasting sweetens the tomatillos and adds smokiness, and the salsa is tangy, bright and just spicy enough. It takes about 25 minutes.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Sauces & Salsas","cuisine":"Mexican","keywords":["tomatillo salsa recipe","authentic tomatillo salsa","salsa verde recipe","roasted tomatillo salsa","green salsa recipe","homemade salsa verde","easy tomatillo salsa","mexican green salsa","salsa verde for tacos","molcajete salsa"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","yield":"About 2 1/2 cups","servings":10,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"1 1/2","unit":"pounds","name":"tomatillos","note":"680 g, about 10 to 12 medium, husked and rinsed","text":"1 1/2 pounds tomatillos, 680 g, about 10 to 12 medium, husked and rinsed"},{"amount":"2","name":"serrano chiles","note":"or 1 to 2 jalapeños; see notes for heat","text":"2 serrano chiles, or 1 to 2 jalapeños; see notes for heat"},{"amount":"1/2","name":"medium white onion","note":"cut into 2 wedges","text":"1/2 medium white onion, cut into 2 wedges"},{"amount":"3","name":"garlic cloves","note":"unpeeled","text":"3 garlic cloves, unpeeled"},{"amount":"1/2","unit":"cup","name":"fresh cilantro leaves and tender stems","note":"loosely packed","text":"1/2 cup fresh cilantro leaves and tender stems, loosely packed"},{"amount":"1","unit":"tablespoon","name":"fresh lime juice","text":"1 tablespoon fresh lime juice"},{"amount":"1","unit":"teaspoon","name":"fine salt","note":"plus more to taste","text":"1 teaspoon fine salt, plus more to taste"},{"amount":"2","unit":"tablespoons","name":"water","note":"as needed to thin","text":"2 tablespoons water, as needed to thin"}]}],"steps":[{"step":1,"name":"Roast the vegetables","text":"Set an oven rack about 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, chiles, onion wedges and garlic cloves on a foil-lined sheet pan. Broil for 5 to 7 minutes until blackened in spots, then flip everything and broil 4 to 6 minutes more, until the tomatillos are soft, collapsing and charred.","tip":"No broiler? Char everything in a dry cast-iron skillet over medium-high heat, turning occasionally, about 12 minutes. Pull the garlic first, as it cooks fastest."},{"step":2,"name":"Cool and peel","text":"Let everything cool for 5 minutes. Slip the garlic out of its skins. Pull the stems off the chiles, and remove the seeds if you want a milder salsa.","tip":null},{"step":3,"name":"Blend","text":"In a blender or food processor, pulse the garlic, chiles, onion and salt until finely chopped. Add the tomatillos with all their juices from the pan and pulse until the salsa is blended but still slightly chunky. Add the cilantro and lime juice and pulse 2 or 3 times more. For a molcajete, grind in the same order, garlic and chiles first.","tip":null},{"step":4,"name":"Season and rest","text":"Taste and add more salt or lime as needed, and a tablespoon or two of water if it is thicker than you like. Let the salsa sit for 15 minutes before serving so the flavors settle. It thickens as it cools.","tip":null}],"equipment":["Sheet pan and foil, or a cast-iron skillet","Blender, food processor or molcajete","Tongs"],"notes":["Rinse the tomatillos well after husking to remove their sticky coating.","Char hard. Black spots are flavor, not a mistake.","Start with fewer chiles and blend more in to taste; you can add heat but you cannot take it away."],"storage":["Refrigerate in a covered jar for up to a week. The flavor is best on day one and two.","Freeze in small containers or an ice-cube tray for up to 3 months; thaw and stir well, adding a squeeze of fresh lime.","The salsa thickens in the refrigerator; loosen with a spoonful of water before serving."],"variations":["Salsa verde cruda: skip the roasting and blend everything raw for a bright, grassy salsa.","Creamy avocado salsa verde: blend in one ripe avocado for a smooth, rich taqueria-style sauce.","Chipotle salsa verde: add one canned chipotle in adobo for smoky heat.","Salsa verde with pineapple: fold in 1/2 cup finely diced fresh pineapple for pork tacos."],"faqs":[{"question":"Do you have to cook tomatillos for salsa?","answer":"No, but roasting makes the salsa sweeter, smokier and less sharp, and gives it the deep olive-green color of taqueria salsa verde. Raw tomatillo salsa is brighter and tangier, and is also traditional."},{"question":"Why is my tomatillo salsa bitter?","answer":"The tomatillos were underripe or the garlic burned. Choose tomatillos that fill their husks and are bright green, not pale or shriveled, and pull the garlic from the broiler as soon as it softens. A pinch of sugar can rescue a slightly bitter batch."},{"question":"Is salsa verde the same as tomatillo salsa?","answer":"In Mexican cooking, yes: salsa verde means green salsa, and tomatillos are what make it green. Italian salsa verde is a completely different herb-and-caper sauce."},{"question":"How spicy is this salsa?","answer":"With two serranos, it is medium. Use one seeded jalapeño for mild, or three to four serranos with seeds for hot. Blend the chiles in gradually and taste as you go."},{"question":"Can I can this salsa?","answer":"Only using a tested canning recipe with verified acidity, since this recipe was developed for fresh use. It freezes very well, which is the simplest way to keep a big batch."}],"nutritionPerServing":{"calories":25,"fatGrams":0.7,"saturatedFatGrams":0.1,"carbohydrateGrams":5,"fiberGrams":1.5,"sugarGrams":3,"proteinGrams":1,"sodiumMilligrams":240,"cholesterolMilligrams":0}}