We have a recipe for Roasted Tomatillo Salsa that I love, but there’s something so refreshing and satisfying about Fresh Tomatillo Salsa. The biggest thing to remember with this salsa is a) it needs to stand for at least an hour before serving and b) you may need to add a little sugar because tomatillos are very tangy. And then just go ahead and try to stop…I bet you can’t. At least I can’t. But I may not be the best person to ask…this basically applies to my entire relationship with chips and salsa: So. With your grain of salt in hand, prepare yourself for some of the best salsa ever.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh tomatillos – Look for tomatillos with a dry, tan husk. The fruit inside should be firm, glossy, and bright green. Small to medium tomatillos will pack more concentrated, tart flavor. Larger ones will be more mild. Be sure to avoid any that are discolored, overly sticky or show signs of mold.
- White onion
- Fresh garlic – This is one of those recipes where fresh ingredients matter! Use fresh garlic cloves, not jarred or dried garlic.
- Fresh lime juice – Not bottled!
- Jalapeño
- Cilantro
- Kosher salt
- Sugar – Optional, but raw tomatillos can be pretty tangy.
How to Make Fresh Tomatillo Salsa
- Combine tomatillos and jalapeños in the jar of your blender and pulse until the tomatillos are finely chopped/crushed.
- Add the onions, garlic, lime juice, cilantro, salt, and sugar. Pulse until garlic, onions, and cilantro are chopped but not completely blended smooth.
- Refrigerate for at least 1 hour before serving.
Storing and Other Tips
- Store finished salsa in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- Serve with your favorite tortilla chips or drizzled over tacos, fajitas, or grilled meats.
Frequently Asked Questions
Yes! The flavors actually get better after a few hours in the fridge. Make it a day in advance and store in the refrigerator until needed.
No, they are a different fruit entirely. They have a tangy, citrusy flavor that’s less sweet than a green tomato.
Yep. Let it chill in the fridge first so the flavors settle, then freeze in small airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator before using.
Fresh Tomatillo Salsa
Equipment
Ingredients
- 1 pound fresh tomatillos husked, washed, and cut in half
- ⅓-½ cup chopped white onion
- 5-6 cloves garlic
- Juice of 1 lime
- 1 jalapeño seeds and membranes removed (you can add more later as needed if you want to add some heat)
- 1 small handful cilantro about ⅓-½ cup
- ¾ teaspoon kosher salt plus more to taste
- 1 teaspoon sugar optional, but raw tomatillos can be pretty tangy
Instructions
- Combine tomatillos and jalapeños in the jar of your blender and blend until the tomatillos are finely chopped/crushed.
- Add the onions, garlic, lime juice, cilantro, salt, and sugar. Pulse until garlic, onions, and cilantro are chopped but not completely blended smooth.
- Refrigerate for at least 1 hour before serving. You can store this for up to 7 days.
Notes
- Store finished salsa in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- Freeze portions for up to 3 months in airtight containers or freezer bags. Thaw in fridge before use.
Questions & Reviews
I was surprised at how delicious this came out!! Thank you for the recipe. This salsa is something I could make every week and it will be gone before the next batch. Yum!!! A touch of sugar definitely puts the acid in check.
Is this recipe suitable for canning? Or are there alterations that can be made to make it suitable? My question applies to the “Cafe Rio Copycat Verde Enchilada sauce” as well.
I’m not a canning expert (Sara is, but she’s out of the country right now…I can ask her when I get back.) Many local communities have canning societies, though–you could always run it by them, or even reach out to Ball or Mason.
Do you think you could sub the tomatillos with green tomatoes? My friend always uses green tomatoes when she doesn’t have tomatillos on hand, so I wondered if it would work.
I’m not totally sure, but you could always try it! 🙂
Have you tried to freeze this salsa? We have tomatillos in our garden, and however good this salsa is, I don’t think we can eat all we can make in one sitting!
I’m pretty sure you could–tomatillos handle freezing well! 🙂 I would let it stand in the fridge for at least 24 hours before freezing it, though. 🙂
We froze a little to test it and it worked great! This is going to be a new staple in our freezer from now on- the whole family loves it!
It’s such a pretty color, too! I hope this week sees you with plenty of power, no more chainsaw accidents, and all the chips and salsa you need. = )
I think we are salsa soulmates! I can’t be trusted around chips and salsa. It would be embarrassing except I can’t bring myself to care because…salsa. During a “what would your last meal be” conversation, I once told a group of friends that mine would be centered around chips and salsa. Based on the looks I received, they clearly don’t appreciate good chips and salsa. All that to say, this recipe looks AH-MAZ-ING!!! And I really appreciate that the recipe says it yields 2 (because I took that to mean one bowl plus a refill, which is obviously one serving so that means I don’t have to share or feel guilty for eating all of it in one sitting 😉