New recipes

Tomatillo Salsa

Tomatillo Salsa

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.


  • 2 tablespoons vegetable oil
  • 8 medium tomatillos (about 14 oz.), husked, sliced ½" thick
  • 1/2 jalapeño, seeds removed if desired, coarsely chopped
  • 1/4 cup fresh cilantro leaves with tender stems
  • 2 tablespoons fresh lime juice
  • Freshly ground black pepper

Recipe Preparation

  • Heat oil in a cast-iron skillet over high heat. Season both sides of tomatillo slices with salt. Cook slices until lightly charred, about 3 minutes per side. Transfer to plate and let cool 10 minutes.

  • Pulse tomatillos, jalapeño, cilantro, and lime juice in a blender until smooth, about 20 seconds; season with salt and pepper.

Reviews Section

Habanero Tomatillo Salsa Recipe

Habaneros and tomatillos come together in this recipe to make a remarkably wholesome salsa the tomatillos cool down the spiciness of the habaneros and add a little bit of sharpness to the flavor of the salsa. This recipe has only two main ingredients, but you can play around with it and add your own personal touch.

“Post sponsored by Mirum Shopper. Opinions are 100% my own.” #PruebaElSaborDeKnorr

Salsas are a very common part of our everyday cooking. They’re so commonplace, in fact, that it can be hard to have a meal in Mexico without one. You might start your day off with some eggs covered in salsa, or a salsa mixed in with scrambled eggs. If you don’t have breakfast, maybe you’ll have a late brunch of tacos topped with salsa. And then for your midday meal, you’ll enjoy a plate with rice and a dish cooked in some sort of other salsa! Whether it’s made with fresh or dried peppers, we can’t avoid having around a good salsa.

But don’t get me wrong, not all salsas are spicy, some are just made out of tomatoes, onion, and garlic, or use very mild peppers. In addition to that, not all of our food is some sort of spicy stew, just check out the recipe section on this blog to get an idea of our vast gastronomy.

How to make Habanero Tomatillo Salsa


Tomatillo Salsa Recipe | Grilling

With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking every opportunity to whip up some fine Mexican foods. Of course no Cinco de Mayo affair would be complete without salsa, and my current favorite is Rick Bayless's roasted tomatillo salsa.

Although the original recipe has the tomatillos cooked stovetop in a skillet, it's easily adaptable to the grill, and I actually find it cleaner and easier to make this over the flames. I grill tomatillo halves until they're completely soft, then pulse them together with some garlic, chiles, cilantro, and water. After adding in chopped onion, I adjust the seasoning with sugar and salt, and so quickly a beautiful and fresh salsa with a complex mix of tart, sweet, and spicy is ready to go. I always make a double recipe of this, because I usually finish a single myself before anyone else even gets a chance at it.

Steps for Canning Roasted Tomatillo Salsa

Tomatillos are easy to preserve into jars of salsa verde. There is no peeling or seeding, simply roast the vegetables, combine the ingredients, blend together, simmer briefly, and process in a water bath canner.

When canning, it is important to follow a recipe that has been scientifically tested. This is a safe canning recipe from The All New Ball Book of Canning and Preserving. It has been doubled for a canner load of 6 pint-sized jars, and the seasonings have been adjusted.

If you are new to canning, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation website.

A more detailed and printable recipe can be found at the bottom of this article. These are the illustrated steps for making and preserving roasted tomatillo salsa in a water bath canner:

Step 1: Gather the Equipment

  • 4 rimmed baking sheets or a large roasting pans to roast the vegetables
  • Gloves for handling hot peppers to blend the salsa
  • 6 pint sized canning jars and bands : lid lifter, jar lifter, canning ladle, funnel, and bubble popper
  • Plus basic kitchen supplies such as a large bowl, large saucepan, small pot, towels, knife, and a cutting board.

Step 2: Prepare the Canning Jars and Lids

Wash your jars, lids and bands with warm, soapy water and rinse well.

Place the jars on the canning rack in the water bath canner. Fill with water, and boil the jars for 10 minutes to sterilize. Warm your lids in a small pot of water over low heat. Keep everything warm until you are ready to can.

Step 3: Prepare the Vegetables

Peel the husks off the tomatillos and rinse them well to remove the sticky residue. Cut the tomatillos in half and add to the roasting pans. Peel and cut your onions into chunks, wash the jalapeño peppers and add them whole to the roasting pans. Peel your garlic and scatter them over the vegetables.

Roast the vegetables in a preheated oven until everything is softened and charred, about 15-20 minutes. Flip half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.

Step 4: Make the Salsa Verde

While wearing gloves, remove stems and seeds from the jalapeño peppers. You can keep the seeds if you like more heat.

Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large sauce pot. Continue processing the vegetables in batches until done.

Add the lime juice, cilantro leaves, salt, pepper, cumin and stir to combine. Bring the pot to a simmer, and then turn the heat to low and keep warm.

Step 5: Can the Salsa

Ladle the hot salsa into warm jars, remove air bubbles, and process in a water bath canner. Let the jars cool, test the seals, label and date the jars, and store the canned salsa in a cool, dark location.

Salsa Verde Notes

Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately. I tried making this salsa with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side.

Some roasted tomatillo salsas I’ve tried taste too roasted or smoky, but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.

  • Author: Deborah Harroun
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: approximately 2 cups 1 x
  • Category: Dips/Sauces
  • Method: Stove Top
  • Cuisine: Mexican


A must-have in your refrigerator – this tomatillo salsa recipe is so easy and flavorful that you’ll wonder why you haven’t always been making it!


  • 10 tomatillos
  • 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
  • 2 garlic cloves, minced
  • 1 bunch cilantro
  • salt and pepper to taste


  1. Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.
  2. Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: about 1/4 cup
  • Calories: 16
  • Sugar: 2 g
  • Sodium: 38 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: tomatillo salsa, salsa verde

Did you make this recipe?

Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

You may also like.

Receive Free Recipes in Your Inbox

Subscribe to email updates for new recipes delivered to your inbox!

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


great recipes I have enjoyed the TV shows for years. The recipes are so very authentic and easy for a beginning cook

Me encanta esta salsa. La primer vez que la probe fue en chihuahua con quesadillas de asadero. All your recipes are great and this salsa is very easy and delicious.

I saw the episode yesterday (on KERA) this recipe comes from and my mouth was watering! This salsa recipe is what brought me here. Thanks to Rick and everyone who brings us this great show.

This is exactly how I envisioned making it, thank you!

I’m so excited Red O is coming to Santa Monica – I know it will be a zoo like the one on Melrose (is it still opened) but it’s so out of my zip code in Hollywood. We are looking forward to the SM opening and then we will need to wait awhile longer till the craziness dies down. Don’t like crowds. Best regards
PS love the tomatillo salsa

This is a delicious, easy salsa that even I can make. I love the texture and taste. It’s great on many dishes, or by itself with chips, as a dip. I even like it after a week or so, when it loses its “fresh” edge and gets a little more integrated.

My everyday tomato and tomatillo salsa

For homemade or ingredient posts, please type out the recipe/ingredients for your salsa. Without this information your post will be removed after two hours.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

Recipe is simple: roast equal parts by weight of Roma tomatoes and tomatillos, 2 jalapenos, 1 onion. I roasted 5 cloves of garlic separately. 3 arbol Chiles reconstituted. Handful of cilantro. Splash of vinegar. Salt to taste. Blend and enjoy!

Hi, I hope you don’t mind me asking some questions. do you take the seeds out of the jalapeños? Before roasting the veggies do you spray them with oil or anything? Or do they just go into the oven as is. Reconstituted means they were dry and then you let them sit in water, do you then roast them? Or does that just ‘re-dry’ them and pretty much defeats the purpose of reconstituting them in the first place. Thanks, I Know that’s a lot of questions.

    • 1 lb fresh tomatillos, husked, rinsed, and chopped
    • 1 fresh serrano chile, seeded (for less spiciness) and finely chopped
    • 1/2 cup finely chopped white onion
    • 1 garlic clove, minced
    • 1/2 cup finely chopped fresh cilantro
    • 1 1/2 tablespoons fresh lime juice
    • 1 teaspoon salt

This was awesome. I added two jalapenos. Mighty tasty. I don't have a gas stove and was too lazy to turn on the grill so I ended up broiling the tomatillos. It took longer than I though, but the outcome was fab. First time I had ever used fresh tomatillos.

This was excellent! Great recipe for uncooked tomatillo sauce. I put all the ingredients in the food processor and served it with tortilla chips at an early 4th of July picnic. Easy to scoop everyone loved it. I doubled it because I had the ingredients and wanted leftovers. Today I'm having it on grilled chicken breasts. A keeper for regular summer rotation.

I too used Kosher salt Doubled garlic. Friends loved this recipe! Even better the next day, flavors meld together nicely.

Yum! Easy to make, and quite delicious!

I make this for guests frequently and they love it unanimously

This is a very tasty salsa, but it turned out a bit watery. Perhaps the tomatillos need to be seeded. I chopped the ingredients roughly and put them all into the food processor. It was a breeze to make.

This is a great salsa - I had a very similar one in Santa Fe. I double the recipe for my dishes. Especially excellent with a summer squash enchillada.

My new favorite salsa! I, too, used kosher salt, and mixed in the cuisineart. Everybody loved it.

This is a great and fast recipe. I substitued the tomatillos with green tomatoes. 3 medium sized tomatoes weighed 1 pound. Definately omit the seeds in the Serrano (Jalepeno) peppers if you don't like spicy. I added juice of two medium limes. I suggest this with the green tomatoes since it lacks the tart of the tomatillo. Also, start light on the salt and then add more to your liking. I believe people like a salty and tangy sauce. Also, I use Kosher salt. Blender works fine.

I made this with the tomatillos from my garden and brought into work and it was a big hit! Definitely will make again!

We had just picked some fresh tomatillo from our local organic farm and had no idea what to do with them. This recipe has made me fall in love with the tomatillo. Fantastic. We made it really spicy.

Salsa was too sweet for my tastes. I added 1/2 a green pepper and it was still too sweet. I then added extra garlic and onion powder to salvage the dip.

Sooo excellent! Best kept refrigerated overnight. Added a touch of chipotle chili in adobo (comes in a can). Perfection.

Wonderful . . . I used the Cuisinart to process.

I made this to take to the farmer's market (we are a participating vendor) and all I can say is: OH MY GOD! People could not believe how absolutely yummy this tasted. It is best to 'marinate' overnight in the fridge. One thing. I did add 1 extra serrano chile. Everyone seemed to like the ɾxtra' kick. This one was preferred over the tomato/tomatillo salsa by many. Definitely a winner by far.

Mmmmm. this is awesome. I served atop grilled pork tenderloin. Found fresh tomatillos at the Farmer's Market. Didn't have cilantro, so used dried coriander. Verrrrry yuuuumy.

Quite a success at a recent party -- and we live in Phoenix, salsa capital of the world. Very Unusual, and a great addition to regular tomato salsa and guacamole. will make again, but probably more of a summertime dish.

To the cook from Wisconsin I am from Mukwonago and there is an excellant Mexican Grocery store in Waukesha on Racine Ave. Our local Pick n Saves also carry the tomatillos (fresh) but the Super Amigo also carries canned tomatillos.

Tomatillo salsa is the perfect complement to pork

Wisconsin - do you have a super walmart in your area? Check there - they've expanded their Mexican food section lately.

Hello Illinois! I live in Wisconsin, and would love to make this salsa. However, I cannot find the tomatillo anywhere. Where did you find yours? I would imagine at a Mexican food market in Chicago.

I found myself eating this on everything - and in fact roasted a chicken just to have something else to put it on! If you have not had tomatillos before (neither had I prior to making this salsa) - they taste much as you might imagine a pickled green tomato might - piquant, even a bit crunchy - and the perfect accent to spice up nachos, steamed veggies, and roasted chicken. wonderful! I went through the half-batch I made last weekend - and today am making a full batch. This keeps great, is low-cal, easy to make, and tasty - what more do you want?

Block Reason: Access from your area has been temporarily limited for security reasons.
Time: Sun, 13 Jun 2021 11:43:35 GMT

About Wordfence

Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

You can also read the documentation to learn about Wordfence's blocking tools, or visit to learn more about Wordfence.

Generated by Wordfence at Sun, 13 Jun 2021 11:43:35 GMT.
Your computer's time: .