Easy Tomatillo Salsa

Tomatillo salsa, also called salsa verde or green sauce, has a bright, refreshing flavor that is both spicy and sweet. This version is made with raw tomatillos that give it a bright green color, as opposed to the roasted tomatillo variety, which has a slightly more olive hue. The salsa can be made and eaten immediately, but for maximum (and more traditional) flavor, let it meld overnight in the fridge.

Note: I highly recommend using a food processor, though you can dice it up on a cutting board with a juice well and mix together with the liquid. 


prep time:10 min
cook time:
ready in:10 min
Lindsey is a gluten-free, dairy-free, clean-eating food blogger with a focus on fitness and healthy, holistic living. She is a writer by trade and currently lives in sunny Los Angeles, California.
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  • 1/3 cup diced white onion
  • 8-10 medium tomatillos, husked
  • 1- 1 1/2 fresh medium jalepeños
  • small bunch fresh cilantro leaves (5-10 sprigs)
  • 1 clove garlic
  • pinch of salt
  • water, if needed
  • Mince onion in the bowl of your food processor. Measure out 1/3 cup and save the rest for a later use. Set aside.
  • In the bowl of your food processor (no need to wash between steps) pulse the remaining ingredients together. When chunky, give it a taste to make sure it’s spicy enough and add more liquid if needed. If so, puree. It will be slightly chunky when finished.
  • That’s it! For maximum flavor, let meld overnight in the fridge.