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A bowl of fresh homemade tomatillo green salsa next to corn chips and cilantro.

Tomatillo Salsa Verde

This Tomatillo Salsa Verde recipe is packed with flavor, and the addition of serrano peppers gives it a nice spicy kick. Best of all, it's incredibly easy to make and can be whipped up in just 5 minutes!
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Prep: 5 minutes
Total: 5 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6 servings
Calories: 86kcal

Ingredients

  • 1 ¼ pound tomatillos
  • 1 serrano chili
  • 2 Tablespoons finely chopped white onion
  • 1 garlic clove
  • 1 teaspoon chopped cilantro, plus more for garnish
  • ½ to 1 teaspoons fresh squeezed lime juice (or lemon juice)
  • 2 Tablespoons water
  • ½ to 1 teaspoons kosher salt, to taste
  • 1 avocado (optional)

Instructions

  • Rinse the tomatillos and chili with water.
  • Cut your tomatillos into small pieces. Then add your chili, 1 tablespoon of onion, garlic clove, 1teaspoon of cilantro or the equivalent in leaves, lemon juice, water, and salt into your blender. Blend until smooth.
  • Taste and add more salt if needed.
  • Place sauce into your serving dish and add pieces of avocado with the rest of the onion and additional cilantro.
  • Enjoy with nachos, fajitas, quesadillas, or tacos.

Notes

  • If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
  • Leftover tomatillo salsa can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 36mg | Potassium: 427mg | Fiber: 4g | Sugar: 4g | Vitamin A: 167IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg
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