Wondering how to make green salsa? It’s super easy and you’ll get tons of mileage from this recipe.
Here’s the easiest way to make an awesome batch…
First you’ll need some tomatillos.
You’ll usually find these in your supermarket’s produce section, somewhere near the jalapenos. You can peel back the husk to take a peek — try to buy the ones that have taut skin. If they’re wrinkly or mushy they are past their prime.
Store your tomatillos in the fridge where they will keep for a couple weeks.
Then when you’re ready to make salsa, de-husk 4-5 tomatillos and give them a good rinse. I usually cut out the stem portion as well.
Your green salsa will be infinitely better if you roast the tomatillos! This will sweeten them up and lower their acidity.
I usually just plop them in the oven (400F) for 15 minutes or so, but you can always pan roast them if you want. Other ways to roast tomatillos.
As the tomatillos roast you can gather the other ingredients:
1/2 small onion (white or yellow)
1 garlic clove, peeled
10-12 sprigs cilantro
1 jalapeno (or serrano) What’s the difference between jalapeno and serrano?
Add these ingredients to a blender where they will wait for the roasted tomatillos.
For the cilantro I usually twist off and discard the bottom, thicker portion of the stems, but use the upper stems that hold the leaves together.
And it’s usually best to add the heat incrementally the first time you make a salsa recipe, so you can add just half of the jalapeno to the blender for now. Or if you are sensitive to spicy foods you can add just 1/4 of the jalapeno to start with.
Note: it’s always best to use caution when handling hot chiles. Don’t touch your eyes or nose while handling them, and be sure to wash your hands well after chopping ’em up. More info on handling hot chiles.
Once the tomatillos are wrinkled and changing color to army green you can consider them roasted.
Add the roasted tomatillos to the blender and combine well.
And now take a taste!
For more heat simply add the other half (or quarter) of the jalapeno. Combine well and keep adding more jalapeno until the heat level fits your palate.
I like green salsa spicy so I usually just plop in the whole jalapeno, and sometimes even more, but it’s best to start small the first time you make it. It’s tough to put the heat in reverse once it gets too spicy for your palate.
You can optionally add a pinch of salt to this recipe but I rarely do.
This green salsa is super satisfying and it will be an instant upgrade compared to any store-bought salsas you’ve been buying!
Sure, it works great next to a bowl of chips, but here are some other dishes where you can use it:
I hope you enjoy it!
How To Make Green Salsa
- 4-5 tomatillos
- 1/2 small onion (white or yellow)
- 1 jalapeno (or serrano)
- 10-12 sprigs cilantro
- 1 garlic clove
- pinch of salt (optional)
- Start by de-husking the tomatillos and giving them a good rinse. I usually cut out the stems as well.
- Roast the tomatillos in the oven (400F) for 15 minutes or so.
- Meanwhile, gather the other ingredients and add them to a blender: 1/2 small onion, 1 peeled garlic clove, 1/2 jalapeno, 10-12 sprigs cilantro. Be sure to give the jalapeno and cilantro a good rinse. For the cilantro I usually twist off and discard the bottom, thicker portion of the stems but use the upper stems that hold the leaves together. Note: if it's your first time making this green salsa it's best to start with just half of the jalapeno, or for an even milder version you can start with 1/4 of the jalapeno.
- When the tomatillos are getting wrinkly and turning army green in color they are roasted enough. Add them to the blender and combine well with the other ingredients. Take a taste and add more jalapeno if you want to increase the heat level. I typically use the entire jalapeno, and sometimes even more, but it's always best to add the heat incrementally the first time you make a salsa recipe.
- You can optionally salt to taste at this point, but I rarely add salt to this green salsa.
- Serve immediately. Store leftovers in the fridge where they will keep for a few days.