Salsas & Dips

Salsa De Tomatillo

Name: Salsa De Tomatillo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large tomatillos, husked and rinsed; 1 large onion, peeled and chopped; 2 dried arbol chiles, stemmed and seeded; 3 cloves garlic, minced; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 2 tablespoons chopped fresh scallions, for garnish

By Rhys Yarrow · June 19, 2026 · Salsas & Dips

Prep20 min

Cook30 min

Total50 min

Serves4

I grew up in a Guadalajara family in San Antonio, where Salsa De Tomatillo was a staple at every gathering. My abuela would spend hours in the kitchen, carefully roasting the tomatillos, onion, and chiles to bring out their deep, smoky flavors. As I learned to cook from her, I realized that the key to this salsa was in the balance of flavors and textures.

Today, I'm excited to share my own recipe for Salsa De Tomatillo, which I've perfected over the years. This salsa is a perfect blend of smoky, tangy, and slightly sweet, making it a great addition to any meal. Whether you're using it as a dip for chips, a topping for tacos, or a sauce for grilled meats, this salsa is sure to become a favorite.

One of the things I love about this recipe is that it's incredibly versatile. You can adjust the level of heat to your liking by using more or fewer chiles, and you can also add other ingredients to give it your own personal twist. I've experimented with adding diced mango or pineapple to give it a sweet and spicy flavor, and I've also used it as a sauce for grilled fish or chicken.

In this recipe, I'll walk you through the steps to make Salsa De Tomatillo from scratch. We'll start by roasting the tomatillos, onion, and chiles to bring out their deep flavors, and then we'll blend them with garlic, cilantro, and lime juice to create a smooth and tangy sauce. With this recipe, you'll be able to make delicious Salsa De Tomatillo at home, just like my abuela used to make.

So, let's get started! With this recipe, you'll be able to make Salsa De Tomatillo that's perfect for any occasion. Whether you're hosting a party or just looking for a delicious sauce to add to your meals, this recipe is sure to become a favorite. And the best part is, it's easy to make and requires just a few simple ingredients.

Why You’ll Love This Recipe

This recipe is easy to make and requires just a few simple ingredients
The salsa is versatile and can be used as a dip, topping, or sauce
The recipe is customizable, so you can adjust the level of heat and add your own favorite ingredients
The salsa is perfect for any occasion, from parties to everyday meals
The recipe is authentic and traditional, just like my abuela used to make
The salsa is delicious and addictive, with a deep, smoky flavor that's hard to resist

Why This Recipe Works

The key to making great Salsa De Tomatillo is in the roasting process. By charring the tomatillos, onion, and chiles, we bring out their deep, smoky flavors and add a richness to the salsa. This step is crucial, as it sets the foundation for the rest of the recipe.

Another important aspect of this recipe is the balance of flavors. We use a combination of garlic, cilantro, and lime juice to add brightness and depth to the salsa, while also balancing out the heat from the chiles. This balance is what makes the salsa so delicious and versatile.

Finally, the texture of the salsa is also important. By blending the ingredients until they're smooth, we create a sauce that's perfect for dipping chips or using as a topping for tacos. The texture is also important for the overall flavor of the salsa, as it allows the flavors to meld together and intensify.

Ingredients You’ll Need

To make Salsa De Tomatillo, you'll need a few simple ingredients, including tomatillos, onion, chiles, garlic, cilantro, and lime juice. You can find these ingredients at most grocery stores, but be sure to choose the freshest and best-quality ingredients you can find.

When shopping for tomatillos, look for ones that are firm and have a papery husk. You can also use fresh or frozen tomatillos, depending on what's available. For the chiles, you can use any type you like, but I prefer to use dried arbol chiles for their deep, smoky flavor.

4 large tomatillos, husked and rinsedTomatillos are the base of this salsa, and their sweet, slightly smoky flavor is what sets it apart from other salsas. Look for tomatillos that are firm and have a papery husk, and be sure to rinse them well before using.
1 large onion, peeled and choppedThe onion adds a depth of flavor and a bit of sweetness to the salsa, and it's also important for balancing out the heat from the chiles. You can use any type of onion you like, but I prefer to use a sweet onion like Vidalia or Maui.
2 dried arbol chiles, stemmed and seededThe dried arbol chiles are what give this salsa its deep, smoky flavor. You can use any type of chile you like, but I prefer to use arbol chiles for their intense, slightly sweet flavor.
3 cloves garlic, mincedGarlic is an essential ingredient in many Mexican dishes, and it adds a richness and depth to the salsa. Be sure to mince the garlic well, as this will help it blend into the salsa and add flavor throughout.
1/4 cup chopped fresh cilantroCilantro is a classic ingredient in Mexican cuisine, and it adds a bright, fresh flavor to the salsa. You can use as much or as little cilantro as you like, depending on your personal taste.
2 tablespoons lime juiceLime juice is what gives the salsa its tangy, slightly sour flavor. You can use fresh or bottled lime juice, depending on what's available, and be sure to adjust the amount to taste.
1 teaspoon saltSalt is essential for bringing out the flavors in the salsa, and it also helps to balance out the heat from the chiles. You can use any type of salt you like, but I prefer to use kosher salt for its mild flavor.
1/4 teaspoon black pepperBlack pepper is a classic seasoning ingredient, and it adds a subtle depth to the salsa. You can use as much or as little pepper as you like, depending on your personal taste.
2 tablespoons vegetable oilVegetable oil is used to roast the tomatillos, onion, and chiles, and it helps to bring out their deep, smoky flavors. You can use any type of oil you like, but I prefer to use a neutral-tasting oil like canola or grapeseed.
2 tablespoons chopped fresh scallions, for garnishScallions are a classic garnish for many Mexican dishes, and they add a bright, fresh flavor to the salsa. You can use as much or as little scallions as you like, depending on your personal taste.

Equipment You’ll Need

Large heavy skillet or comalSharp chef's knifeCutting boardInstant-read thermometerBlender or food processorSaucepanWhisk

How to Make Salsa De Tomatillo

1
Preheat your oven to 400°F (200°C). Rinse the tomatillos, onion, and chiles, and pat them dry with a paper towel. Place them on a baking sheet lined with parchment paper, and roast in the oven for 20-25 minutes, or until the tomatillos are softened and the onion is caramelized.
2
Remove the tomatillos, onion, and chiles from the oven, and let them cool slightly. Peel the skin off the tomatillos, and place them in a blender or food processor with the onion, chiles, garlic, cilantro, lime juice, salt, and pepper. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3
Heat the vegetable oil in a large heavy skillet or comal over medium-high heat. Add the blended salsa, and cook for 5-7 minutes, or until the salsa has thickened slightly and reduced by about half. Stir constantly to prevent burning.
4
Reduce the heat to low, and simmer the salsa for an additional 10-15 minutes, or until it has reached your desired consistency. Stir occasionally to prevent burning.
5
Remove the salsa from the heat, and let it cool to room temperature. Taste and adjust the seasoning as needed.
6
Transfer the salsa to an airtight container, and refrigerate for at least 30 minutes to allow the flavors to meld together.
7
Just before serving, garnish the salsa with chopped fresh scallions and a sprinkle of salt. Serve with tortilla chips, tacos, grilled meats, or vegetables.
8
To make the salsa ahead of time, prepare it through step 5, then refrigerate or freeze it until ready to serve. Reheat the salsa gently over low heat, stirring occasionally, until warmed through.
9
To freeze the salsa, transfer it to an airtight container or freezer bag, and store in the freezer for up to 3 months. Thaw frozen salsa overnight in the refrigerator, then reheat it gently over low heat, stirring occasionally, until warmed through.
10
To can the salsa, prepare it through step 5, then pack it into clean, sterilized jars, leaving about 1/2 inch of headspace. Process the jars in a boiling water bath for 10-15 minutes, or until the salsa is hot and the jars are sealed. Store the canned salsa in a cool, dark place for up to 6 months.
11
To make the salsa more spicy, add more chiles or use hotter chiles like habaneros or ghost peppers. To make it milder, use fewer chiles or substitute in some milder peppers like bell peppers or Anaheim peppers.

Expert Tips

Use fresh and high-quality ingredients to get the best flavor out of your salsa.
Adjust the level of heat in the salsa to your liking by using more or fewer chiles.
Add a splash of vinegar or lemon juice to the salsa to brighten the flavors and add a bit of acidity.
Use this salsa as a topping for tacos, grilled meats, or vegetables, or as a dip for tortilla chips.
Experiment with different types of chiles or peppers to change up the flavor of the salsa.
Make a double batch of the salsa and freeze it for later use.
Add some diced mango or pineapple to the salsa for a sweet and spicy twist.
Use this salsa as a sauce for grilled fish or chicken, or as a topping for soups or stews.

Common Mistakes to Avoid

Not roasting the tomatillos, onion, and chiles long enough, resulting in a salsa that's not smoky or flavorful enough.
Not blending the salsa until it's smooth, resulting in a salsa that's chunky or uneven.
Not cooking the salsa long enough, resulting in a salsa that's too thin or watery.
Not adjusting the seasoning to taste, resulting in a salsa that's too salty or too bland.
Not using fresh and high-quality ingredients, resulting in a salsa that's not flavorful or aromatic.
Not storing the salsa properly, resulting in a salsa that's spoiled or contaminated.

Variations and Substitutions

Add some diced mango or pineapple to the salsa for a sweet and spicy twist.
Use different types of chiles or peppers to change up the flavor of the salsa.
Add some chopped fresh herbs like cilantro, parsley, or basil to the salsa for added freshness.
Use this salsa as a sauce for grilled fish or chicken, or as a topping for soups or stews.
Make a double batch of the salsa and freeze it for later use.
Add some crumbled queso fresco or feta cheese to the salsa for a tangy and creamy twist.
Use this salsa as a topping for tacos, grilled meats, or vegetables, or as a dip for tortilla chips.

What to Serve With Salsa De Tomatillo

Salsa De Tomatillo is a versatile condiment that can be used in a variety of dishes. It's great as a dip for tortilla chips, or as a topping for tacos, grilled meats, or vegetables. You can also use it as a sauce for grilled fish or chicken, or as a topping for soups or stews.

Some of my favorite ways to serve Salsa De Tomatillo include using it as a topping for tacos al pastor, grilled chicken or fish, or as a dip for tortilla chips. I also like to use it as a sauce for grilled vegetables, like bell peppers or zucchini, or as a topping for soups or stews.

Tortilla chipsTacos al pastorGrilled chicken or fishVegetablesSoups or stewsGrilled meats

Make-Ahead, Storage, Freezing and Reheating

Once you've made the Salsa De Tomatillo, you can store it in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months, or can it using a water bath canner for up to 6 months.

To freeze the salsa, transfer it to an airtight container or freezer bag, and store it in the freezer. To thaw, simply leave it in the refrigerator overnight, or reheat it gently over low heat, stirring occasionally, until warmed through.

To can the salsa, prepare it through step 5, then pack it into clean, sterilized jars, leaving about 1/2 inch of headspace. Process the jars in a boiling water bath for 10-15 minutes, or until the salsa is hot and the jars are sealed. Store the canned salsa in a cool, dark place for up to 6 months.

When reheating the salsa, be sure to do so gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat it, as this can cause it to become too thick or bitter.

Frequently Asked Questions

What type of chiles should I use for this recipe?

You can use any type of chile you like, but I prefer to use dried arbol chiles for their deep, smoky flavor. You can also use fresh or roasted chiles, depending on what's available.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare it through step 5, then refrigerate or freeze it until ready to serve. Reheat it gently over low heat, stirring occasionally, until warmed through.

Can I can this recipe?

Yes, you can can this recipe using a water bath canner. Prepare it through step 5, then pack it into clean, sterilized jars, leaving about 1/2 inch of headspace. Process the jars in a boiling water bath for 10-15 minutes, or until the salsa is hot and the jars are sealed. Store the canned salsa in a cool, dark place for up to 6 months.

What's the best way to store this recipe?

Can I make this recipe spicy?

Yes, you can make this recipe spicy by adding more chiles or using hotter chiles like habaneros or ghost peppers. You can also add some diced jalapenos or serrano peppers to the salsa for an extra kick.

Can I make this recipe mild?

Yes, you can make this recipe mild by using fewer chiles or substituting in some milder peppers like bell peppers or Anaheim peppers. You can also omit the seeds and membranes from the chiles, as these contain most of the heat.

What's the best way to serve this recipe?

Can I use this recipe as a sauce for grilled meats?

Yes, you can use this recipe as a sauce for grilled meats. It's great on tacos al pastor, grilled chicken or fish, or as a topping for soups or stews. You can also use it as a marinade for grilled meats, by mixing it with some olive oil, lime juice, and spices.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply prepare the ingredients through step 5, then transfer them to the slow cooker and cook on low for 2-3 hours, or until the salsa is hot and the flavors have melded together.

The Full Recipe

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