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Tomatillo Salsa

This easy salsa verde will save for a week stored in an airtight container in the refrigerator. Use it on scrambled eggs, tacos, chicken and grilled flank steak. Tomatillos contain natural pectin, so don’t be surprised if the consistency of the salsa thickens after it’s refrigerated.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salsa
Cuisine: Mexican
Author: Marcia W. Smart


  • 1 pound tomatillos
  • 1/4 teaspoon salt
  • Fresh ground pepper
  • 1 serrano pepper seeds and ribs removed and finely chopped (this amount can be halved or quartered to taste)
  • 1/2 white or yellow onion chopped (about 3/4 cup)
  • 2 garlic cloves minced
  • 1 cup cilantro leaves roughly chopped
  • Juice of 2 limes


  • Preheat oven to 400 degrees.
  • Remove husks and place tomatillos on a half-sheet pan lightly coated in oil. Roast in a preheated oven for 20 minutes, or until soft and browned.
  • Place the roasted tomatillos and the remaining ingredients in a blender or food processor and pulse until the salsa comes together. Be careful when lifting the lid because of the steam.