An easy, classic way to make homemade tomatillo salsa verde. It's fresh, flavorful, spicy, and salty — the perfect at-home salsa dip for tortilla chips.
Tomatillo Salsa Verde Ingredients
- 4 tomatillos
- 2 serranos (or jalapenos), optionally de-seeded for less spice
- 2 cloves garlic
- ¼ white onion
- 1 ½ teaspoon salt
How to Make Tomatillo Salsa Verde
⏲️ Step 1: Boil the tomatillos
Bring a large pot of water to a boil. Remove the husks from the tomatillos and add them to the boiling water. Boil for 7 minutes.
? Step 2: Blend
Add all of the ingredients to a food processor or blender and blend until smooth. Chop the tomatillos into halves or quarters to make blending easier.
? Step 3: Simmer
Pour the salsa into a large skillet and bring to a boil. Turn down the heat to medium low and simmer, uncovered and stirring occasionally, 10 - 15 minutes, until darkened in color. Season with additional salt to taste, if desired.
?️ Step 4: Serve
Serve with tortilla chips for dipping or as a topping for other Mexican dishes.
Frequently Asked Questions
How do you make salsa more or less spicy?
To make your salsa less spicy, de-seed your peppers. You can also use 1 pepper instead of many or use jalapenos instead of serranos. And to make it more spicy: leave the seeds in your peppers, use serranos, and add more.
How to you make salsa more or less watery?
To make your salsa less watery, simmer it for longer. To make it more watery, add 1 teaspoon of water at a time until you reach your desired constancy while simmering.
How do you store tomatillo salsa verde?
Store it in the fridge in an airtight container for up to 3 - 4 days. Or store in the freezer in an airtight container (like a freezer-safe Ziploc bag) for up to 6 months.
What type of pepper do you use for tomatillo salsa?
You can use serrano peppers or jalapenos. Serrano peppers are hotter (up to 5 - 10 times) than jalapenos. You can also use more or less peppers to adjust the spice level.