Tomatillo Salsa Verde

A Bright + Fresh Kitchen Staple

There’s something about homemade salsa that just feels like a small way of blooming in the kitchen. It’s simple, fresh, and full of flavor — and this Tomatillo Salsa Verde is one of those recipes you can whip up quickly and use on just about anything. I found this delicious version over on Simply Recipes, and I had to try it for myself. It’s bright, tangy, a little spicy, and perfect with tacos, chips, eggs, or honestly… straight off a spoon.

Here’s the recipe so you can make it at home too.

🌱 Ingredients

(Recipe adapted from SimplyRecipes.com)

• 1 ½ pounds tomatillos, husked and rinsed

• ½ cup chopped white onion

• 2 jalapeño or serrano peppers, seeded for less heat

• 2 cloves garlic (optional, raw or roasted)

• ½ cup fresh cilantro, chopped

• 1 tablespoon lime juice

• Salt to taste

🔥 Instructions

1. Cook the tomatillos (choose your method):

• Roast: Cut tomatillos in half, place cut-side down on a foil-lined sheet, broil 5–7 minutes until blistered.

• Pan-Roast: Sear them in a hot skillet, turning until browned.

• Boil: Simmer 5 minutes until softened.

2. Blend everything:
Add the cooked tomatillos (and garlic, if using) to a blender with onion, peppers, cilantro, lime juice, and salt. Blend until smooth. Adjust salt and lime juice to taste.

3. Chill & serve:
Let it cool in the fridge for at least 15 minutes — the flavors get even better.

💡 How I Used It

You know me — I love a recipe that can stretch through multiple meals. I used this salsa on chicken nachos, and uin my creamy shredded chicken stuffed peppers. It’s the kind of recipe you keep coming back to because it just makes everything taste fresh and homemade.