A Beginner’s Guide to Homemade Tomatillo Salsa Verde
🌿 Fresh, tangy, and so easy to make! This homemade tomatillo salsa verde is bursting with bright flavor—perfect for drizzling, dipping, or layering onto tacos. A must-have staple for any beginner cook! 🧄🧅🌶️
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 cups 1x
Ingredients
- 2 pounds tomatillos, husks removed and washed thoroughly
- 6 jalapeños
- 4 garlic cloves
- 1 medium-large onion (white or yellow)
- 2/3 cup fresh cilantro leaves
- 2 teaspoons salt
Instructions
Step 1: Prepare your ingredients
Peel the husks from the tomatillos and rinse them under warm water. They have a sticky coating that can affect the taste if not washed thoroughly. Cut the onion in half, but leave the jalapeños and tomatillos whole. Gently crush the garlic cloves, but leave the skins on for roasting.
Step 2: Roast the vegetables
Preheat your oven to 400°F (200°C). Arrange the tomatillos, jalapeños, onion halves, and garlic cloves on a large baking sheet. Place in the oven and roast for 15 minutes, flipping the vegetables halfway through. The tomatillos should soften and begin to char slightly, the jalapeños will blister, and the garlic will become fragrant.
Step 3: Cool and prep for blending
Once roasted, let the ingredients cool for a few minutes. Peel the garlic cloves. Remove the stems from the jalapeños and, if you want a milder salsa, remove the seeds as well. Roughly chop the onion and jalapeños.
Step 4: Blend the salsa
Add the roasted tomatillos, onion, garlic, and jalapeños to a blender or food processor. Toss in the cilantro and salt. Pulse until everything is well combined. For a chunkier salsa, blend less. For a smoother texture, blend longer. Taste and adjust the seasoning—add more salt if needed, or a squeeze of lime juice for brightness.
Step 5: Store and enjoy
Transfer the salsa to a bowl or jar. Let it sit for 10–15 minutes so the flavors can meld. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes
- Roasting is key: Don’t skip the oven step. Roasting intensifies the flavor and adds a subtle smokiness that makes the salsa rich and complex.
- Watch the garlic: Garlic burns quickly. If your oven runs hot, check around the 10-minute mark. Burnt garlic can make the salsa bitter.
- Control the heat: Taste your jalapeños before using them—spiciness can vary. Start with fewer if unsure. You can always add heat, but you can’t take it away.
- No blender? No problem: A food processor works great. Even a handheld immersion blender can do the trick. Just be careful if blending while the ingredients are hot.
- Cool before storing: Let the salsa cool to room temperature before sealing it in a container. This helps preserve the flavor and prevents condensation from watering it down.
- Double the batch: This salsa freezes well. Pour extra into freezer-safe containers or bags, label with the date, and thaw as needed. It’s a great time-saver for future meals.