Mexico: Homemade Tomatillo Salsa Recipe… with Fresh Tomatillos

Tomatillo salsa, also known as salsa verde, is one of the easiest homemade salsas you can make. Roasted tomatillos, fresh cilantro, garlic, onions, and peppers come together in just minutes to create a bright, tangy salsa that’s perfect with tacos, grilled meats, eggs, or tortilla chips.

This version has become one of our family’s favorite condiments because it’s fresh, simple, and incredibly versatile. Whether you’re serving it at a summer cookout or Taco Tuesday, this homemade tomatillo salsa adds authentic flavor to almost any meal.

Guys, this was a dinner just to good not share. It definitely wasn’t in my menu for the week, and also definitely not the country we pulled for the week. No big story, just a recap of a standard dinner on a standard Tuesday night. Got a little funky and had Latin night – some grilled steak with a Tomatillo Salsa and some black beans and rice on the side. You should probably have some cerveza on hand! Theoretically, one can even be cooking this while on your yearly virtual parent/teacher conference. In case you’re wondering, I did not have cerveza while on the Zoom call.

But for real, five minutes of prep, a hot minute (or twenty) in the oven and a food processor. Magic. It makes any quick, week night dinner that much better.

Tomatillo salsa, often called salsa verde, has been a staple of Mexican cooking for generations. Unlike red salsas made with ripe tomatoes, salsa verde gets its bright, tangy flavor from tomatillos, whose natural acidity pairs beautifully with roasted peppers, garlic, onions, and fresh cilantro. Every family has its own variation—some roast the vegetables for a smoky depth of flavor, while others boil them for a fresher, brighter taste. This roasted version is the one we’ve come to love because it strikes the perfect balance of tangy, smoky, and just a little spicy, making it just as delicious spooned over tacos and enchiladas as it is with a basket of warm tortilla chips.

And you can put that s!#* on everything. Steak (Duh). Tortilla Chips. Tamales. The list goes on and on.

Ingredients:

• 6 tomatillos, sliced in halves
• 1 bulb of garlic, cut off the top
• 1 onion, quartered
• 2 jalepenos, halved and seeds and stem removed
• 6 tbsp. olive oil
• Salt and Pepper
• 1 bunch of cilantro, remove stems
• 1 1/2 tsp. red wine vinegar

Directions:

1. Place tomatillos, garlic, onion, jalepenos, olive oil, salt and pepper in a bowl and toss. Move to a roasting pan and roast at 400 degrees for approximately 35 minutes. Let it cool.
2. Remove garlic cloves from the bulb
3. In a food processor, add all the roasted vegetables, cilantro and red wine vinegar and pulse for just a minute or to your desired consistency.

And try this other great steak ‘salsa’: Namibia Kapana