I made a Tomatillo Cilantro Sauce with roasted tomatillos, cilantro, onion, garlic, lime juice, and cumin in about 20 minutes; read on for the simple detail I use every time.
I didn’t expect a bowl of bright green Salsa Verde Salsa to make me rethink everything I thought I knew about chips and tacos, but it did. With fresh tomatillos and a handful of cilantro the flavor snaps awake, kind of tart, kind of herb-punch, and it keeps pulling you back for one more bite.
It feels more like a Tomatillo Cilantro Sauce than a simple dip, and I make it whenever I want quick, loud flavor with zero drama. No joke, once you try it you’ll be wondering why you ever settled for boring salsa.
Ingredients
- Tomatillos give a bright, tangy base with vitamin C and gentle fiber, kinda tart.
- Cilantro adds herbaceous lift, vitamin K and fresh green flavor that wakes salsa up.
- Jalapeño brings heat, vitamin A, and a crisp vegetal kick with seeds adding extra fire.
- Fresh lime juice gives bright sourness, vitamin C, balances richness and makes flavors pop.
- White onion adds sharp sweetness, some fiber, and mouth watering savory depth.
- Garlic brings pungent warmth, trace protein, and savory glue that ties everything together.
- Ground cumin offers earthy heat, tiny doses of minerals, and a toasty background note.
Ingredient Quantities
- 1 pound tomatillos (about 8 to 10)
- 1/2 medium white onion
- 2 garlic cloves
- 1 jalapeño pepper
- 1 cup packed cilantro leaves
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
How to Make this
1. Remove the papery husks from the tomatillos, rinse off the sticky residue, pat dry and cut them in half. Chop the 1/2 medium white onion into large chunks. Leave the 2 garlic cloves unpeeled. Slice the jalapeño, scoop out seeds if you want less heat and wear gloves or wash your hands well after touching it.
2. Toss tomatillos, onion chunks, jalapeño and the unpeeled garlic with 1 tablespoon olive oil and spread in a single layer on a rimmed baking sheet.
3. Roast in a preheated 450 F oven for about 10 to 12 minutes until the skins are blistered and charred in spots and vegetables are soft, flipping once halfway through. If you prefer, you can broil instead and cook about 4 to 6 minutes per side but watch closely so they dont burn.
4. Let everything cool a few minutes so you can handle it, then squeeze the soft garlic out of its skin and discard the skins.
5. Put the roasted tomatillos, roasted onion, roasted garlic and roasted jalapeño into a food processor or blender. Add 1 cup packed cilantro leaves, 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper.
6. Pulse until you reach your desired texture. For a chunkier salsa pulse a few times, for smooth blend longer. If it seems too thick add 1 to 2 tablespoons water and pulse again.
7. Taste and adjust seasoning with more salt, lime juice or cumin if needed. If it turned out hotter than you wanted add a few more cilantro leaves or a tiny pinch of sugar to tame the heat.
8. Transfer to a bowl, let it sit 10 to 20 minutes to let flavors meld, or serve right away with chips or on tacos.
9. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Equipment Needed
1. Rimmed baking sheet
2. Sharp chef’s knife
3. Cutting board
4. Tongs or a spatula (for flipping)
5. Food processor or blender
6. Measuring spoons
7. Mixing/serving bowl
8. Airtight container for storage
FAQ
Salsa Verde Recipe Substitutions and Variations
- Tomatillos: if you can’t find fresh, use canned tomatillos (drain and rinse) or 4 to 5 unripe green tomatoes roasted first for more depth. Jarred tomatillo salsa works too but taste for salt.
- Jalapeño pepper: swap with serrano for extra heat, or use a poblano or roasted green bell pepper if you want it milder. Remove seeds to cut the spice.
- Cilantro: flat leaf parsley is the closest swap for color and freshness, or try basil or a mix of parsley plus a little lime zest for a different bright note.
- Fresh lime juice: lemon juice is a straight 1 to 1 swap, or use a splash (about 1 tsp) of white wine or rice vinegar if you need a pantry option.
Pro Tips
– Dont crowd the pan. Give each tomatillo and pepper some room or theyll steam instead of blister. A single layer on a rimmed sheet and flipping once makes for better char and faster cooking, plus cleanup is easier with a bit of parchment or a lightly oiled sheet.
– Roast the garlic unpeeled but smash each clove a little first so the heat gets in. Soft roasted garlic squeezes out easy and tastes sweeter, and if you want extra smokiness put the jalapeño right on a gas flame or under the broiler for just a minute or two but watch it so it doesnt go from charred to burnt.
– Control the heat by removing seeds and membranes if you want mild, but save a few seeds or the stem end if you want a kick. If it ends up too hot add more cilantro a tiny pinch of sugar or a bit of avocado or plain yogurt to calm it down.
– Pulse instead of over-blending for better texture, and let the salsa rest 10 to 20 minutes so the flavors marry. Store in an airtight container up to 5 days or freeze small portions in an ice-cube tray for quick single servings later.
Salsa Verde Recipe
I made a Tomatillo Cilantro Sauce with roasted tomatillos, cilantro, onion, garlic, lime juice, and cumin in about 20 minutes; read on for the simple detail I use every time.
4
servings
80
kcal
Equipment: 1. Rimmed baking sheet
2. Sharp chef’s knife
3. Cutting board
4. Tongs or a spatula (for flipping)
5. Food processor or blender
6. Measuring spoons
7. Mixing/serving bowl
8. Airtight container for storage
Ingredients
1 pound tomatillos (about 8 to 10)
1/2 medium white onion
2 garlic cloves
1 jalapeño pepper
1 cup packed cilantro leaves
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Directions
- Remove the papery husks from the tomatillos, rinse off the sticky residue, pat dry and cut them in half. Chop the 1/2 medium white onion into large chunks. Leave the 2 garlic cloves unpeeled. Slice the jalapeño, scoop out seeds if you want less heat and wear gloves or wash your hands well after touching it.
- Toss tomatillos, onion chunks, jalapeño and the unpeeled garlic with 1 tablespoon olive oil and spread in a single layer on a rimmed baking sheet.
- Roast in a preheated 450 F oven for about 10 to 12 minutes until the skins are blistered and charred in spots and vegetables are soft, flipping once halfway through. If you prefer, you can broil instead and cook about 4 to 6 minutes per side but watch closely so they dont burn.
- Let everything cool a few minutes so you can handle it, then squeeze the soft garlic out of its skin and discard the skins.
- Put the roasted tomatillos, roasted onion, roasted garlic and roasted jalapeño into a food processor or blender. Add 1 cup packed cilantro leaves, 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper.
- Pulse until you reach your desired texture. For a chunkier salsa pulse a few times, for smooth blend longer. If it seems too thick add 1 to 2 tablespoons water and pulse again.
- Taste and adjust seasoning with more salt, lime juice or cumin if needed. If it turned out hotter than you wanted add a few more cilantro leaves or a tiny pinch of sugar to tame the heat.
- Transfer to a bowl, let it sit 10 to 20 minutes to let flavors meld, or serve right away with chips or on tacos.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 149g
- Total number of serves: 4
- Calories: 80kcal
- Fat: 4.21g
- Saturated Fat: 0.55g
- Trans Fat: 0g
- Polyunsaturated: 0.58g
- Monounsaturated: 2.63g
- Cholesterol: 0mg
- Sodium: 458mg
- Potassium: 368mg
- Carbohydrates: 10.43g
- Fiber: 2.79g
- Sugar: 3.78g
- Protein: 1.56g
- Vitamin A: 321IU
- Vitamin C: 21.6mg
- Calcium: 34.8mg
- Iron: 0.85mg
