Equal parts spicy, sweet, and tart, this tomatillo green chili salsa recipe will instantly brighten up your meals.
It’s a Mexican green salsa made with tomatillos, a type of fruit that looks like green tomatoes (i.e., unripe red tomatoes). However, tomatillos aren’t the same as green tomatoes, though they are related (and “tomatillo” means “little tomato” in Spanish).
When roasted in the oven and blended with jalapeños, onions, and garlic, lime juice, and cilantro, tomatillos transform into a mouthwatering green sauce.
Enjoy this homemade green chili salsa with your go-to vegan Mexican dishes, such as tacos, burrito bowls, and enchiladas. You can also mix the Mexican green sauce with rice or soup for a quick and easy upgrade.
Table of Contents
Salsa vs. Pico de Gallo
Salsa and pico de gallo (also known as salsa fresca) are condiments found in traditional Mexican cuisine. In general, salsa is made of cooked ingredients, which are blended together. This creates a more liquid consistency. On the other hand, pico de gallo is made of raw ingredients which are tossed together. The resulting condiment is more chunky than salsa.
Key Ingredients
- Tomatillos. The main ingredient of green chili salsa is tomatillo, also known as Mexican husk tomato or Mexican ground cherry. Tomatillos are less sweet and watery compared to red tomatoes.
- Jalapeños. For a spicier salsa, keep the white pith and seeds. You can also use more jalapeños than the recipe calls for. For a milder version, remove these components.
- Onion. This green salsa recipe uses red onion for color, but you can also use white or yellow onion.
- Lime juice. Lime juice is essential for adding brightness and tartness to the salsa. Use freshly squeezed lime juice for the best flavor profile.
How to Make Tomatillo Salsa Verde
This green chile salsa recipe comes together in about 25 minutes in a blender or food processor. It can also be stored for up to 2 weeks in the refrigerator, so it’s a great recipe to make before parties and gatherings.
For the full ingredients list and instructions, check out the recipe card at the bottom of this post.
1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the tomatillos, jalapeños, onions, and garlic (wrapped in foil) on the baking sheet. Drizzle with avocado oil and sprinkle with salt.
2. Roast the vegetables for 15 minutes, or until the tomatillos are soft.
3. Let the vegetables cool, then remove the onion and garlic peels, if you haven’t already. Place everything in blender or food processor.
4. Blend until pureed. You can make the mixture as smooth or as chunky as you’d like.
5. Serve as a garnish or dip with tortilla chips.
Recipe Tips, Variations, and Substitutions
- Use parsley. If you don’t like or have cilantro, you can also use parsley.
- Omit the peppers. Although green peppers are a staple ingredient in green chili salsa, you can skip them if you don’t want any heat.
- Add fruit. If you’re all about sweet-and-spicy foods, try adding diced fruit before blending to enhance your Mexican salsa verde. Delicious options include mango, peaches, pineapple, and oranges.
- Toss in avocado. To make an avocado salsa, puree the ingredients with ripe avocado. Another option is to toss diced avocado into your salsa for a chunky version.
- Mix in spices. For even more flavor, add spices like red pepper flakes or cayenne powder.
- Try other green chili peppers. Replace some or all of the jalapeños with serrano peppers, which are spicier.
How to Store Salsa Verde
Store leftover salsa verde in an airtight container in the refrigerator for up to 2 weeks. To enjoy leftovers, simmer in a saucepan over medium-low heat or eat cold.
You can also freeze leftover salsa verde in freezer-safe, airtight containers, but keep in mind the garlic and onion may leave an odor in your container.
Serving Suggestions
- Vegan sweet potato enchiladas — Drizzle salsa verde on top of homemade enchiladas
- Vegan taco salad — Top your salad with green chili salsa
- Loaded vegan nachos — Brighten up your nachos with salsa verde
Tomatillo Green Chili Salsa
Ingredients
- 1 pound tomatillos husks removed, destemmed, and washed
- ½ red onion cut into chunks
- ½ teaspoon salt plus more for roasting
- 3 or 4 garlic cloves
- 1 lime
- Small bunch cilantro and/or parsley
- Avocado oil
Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the tomatillos, jalapeños, onions, and garlic (wrapped in foil) on the baking sheet. Drizzle with avocado oil and sprinkle with salt. Roast the vegetables for 15 minutes, or until the tomatillos are soft.
- Let the vegetables cool, then remove the onion and garlic peels, if you haven't already. Place everything in blender or food processor. Blend until pureed. You can make the mixture as smooth or as chunky as you’d like.
- Serve as a garnish or dip with tortilla chips.
Notes
- If you’re all about sweet-and-spicy foods, try adding diced fruit before blending to enhance your Mexican salsa verde. Delicious options include mango, peaches, pineapple, and oranges.
- To make an avocado salsa, puree the ingredients with ripe avocado. Another option is to toss diced avocado into your salsa for a chunky version.
- For even more flavor, add spices like red pepper flakes or cayenne powder.
- Replace some or all of the jalapeños with serrano peppers, which are spicier.
- Store leftover salsa verde in an airtight container in the refrigerator for up to 2 weeks. To enjoy leftovers, simmer in a saucepan over medium-low heat or eat cold.
- You can also freeze leftover salsa verde in freezer-safe, airtight containers, but keep in mind the garlic and onion may leave an odor in your container.
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez
Contributing Writer
Kirsten is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
[email protected]
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