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This Tomatillo Salsa Verde only takes 5 minutes to whip up in a blender and is a staple in our house to eat with tacos, burrito bowls, and eggs.
This 7 ingredient no-cook sauce comes together so quickly and has the Midas touch — it adds great flavor to everything it touches. At least once a week we create some Mexican inspired recipe. The majority of the time, we’re also whipping up this easy Tomatillo Lime Salsa Verde to spoon over tacos, drizzle over burrito bowls, and dab on top of nachos. This sauce can do so much more than just tacos, nachos, and burrito bowls. It’s also delicious with eggs (or breakfast tacos!), grilled chicken, and roasted veggies. It is just as good as the green salsa verde taco restaurants serve in the squeeze bottles on the side. I can’t get enough of it. Make this sauce and I guarantee it will instantly become a staple in your house!
This recipe is adapted from Rick Bayless’s cookbook Authentic Mexican, one of my all time favorite cook books and a great resource for traditional Mexican recipes.
CANNED vs. FRESH TOMATILLOS
Using canned tomatillos in this Tomatillo Salsa Verde makes it so easy to make this sauce whenever you want! Just make sure to give them a good rinse prior to blending. I prefer canned tomatillos so I can stock up to have on hand whenever I need and can get them year around! Here in Indianapolis, I can only find fresh tomatillos in the summer if I’m lucky. I find canned tomatillos at Meijer, some Walmarts, and hispanic grocery stores. If you prefer to use fresh tomatillos, you’ll need 5 or 6 for this recipe. Simply remove the tough husks and boil in salted water just until tender, roughly 8 minutes. boil simply remove the tough husks,
Ingredients in Tomatillo Salsa Verde
This simple sauce only takes 7 ingredients. Here is what you need to make Tomatillo Salsa Verde:
- Canned or Fresh Tomatillos (see note above about using fresh tomatillos).
- White Onion.
- Lime Juice.
How to Make Tomatillo Salsa Verde
Sometimes simple recipes are the best recipes. Make this Tomatillo Salsa Verde in 3 easy steps:
- Prepare the Ingredients. Roughly chop the jalapeño, white onion, and cilantro.
- Blend. Add all ingredients in a blender and blend until smooth.
- Add Water. Slowly stream in water until it reaches the desired texture.
How to Store Homemade Tomatillo Salsa Verde
This salsa verde will keep in the refrigerator for up to one week. I store it in a mason jar with a reusable plastic lid. The pectin in the tomatillos will make the salsa verde congeal, but it will loosen up with a few shakes and a little bit of water.
This Tomatillo Salsa Verde goes amazingly well drizzled on Vegan Lentil Walnut Mushroom Tacos or just dipped in tortilla chips!
Tomatillo Lime Salsa Verde
So delicious and SO easy, this Tomatillo Lime Salsa Verde comes together in 5 minutes or less in the blender! It's delicious served with tacos, beans, eggs or just dipped in tortilla chips! This recipe makes about 2 cups.
- 1 11 oz can tomatillos rinsed and drained
- 1 jalapeno roughly chopped, seeds and membranes removed
- 1/2 white onion roughly chopped
- 1 bunch cilantro roughly chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 2 garlic cloves (optional)
Place all ingredients in a blender of food processor. Blend until smooth. Slowly stream in water until the desired thickness is achieved.
- This salsa verde will keep in the refrigerator for up to one week.
- The pectin in the tomatillos will make the salsa verde congeal, but it will loosen up with a few shakes and a little bit of water.
- Serve with Tequila Lime Chicken Tacos, Vegan Lentil Walnut Mushroom Tacos, or just dipped in tortilla chips!
DID YOU MAKE this tomatillo salsa verde?
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HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes