Fresh Tomatillo Salsa Verde Blender Recipe

The Best Tomatillo Salsa Verde!!

I absolutely love homemade salsa verde and I put this on everything I can! Tacos with green sala verde, yes. Nachos, absolutely. Breakfast tacos, always. On rice, yup. Directly eaten with a spoon, hehehe maybe! 😉 Fresh salsa verde is made with well, lots of fresh ingredients! Tomatillos, white onion, jalapeno pepper, minced garlic and cilantro are blended with spices and lime juice. It’s not only delicious, but it’s so easy to make! Throw it all in the blender, followed by simmering on the stove for a few minutes, and it’s ready! This makes approximately 2 pints of salsa verde, or 4 cups.  Love this tomatillo jalapeno salsa? Check out my tomatillo recipe collection for more! You might also like roasted tomatillo salsa and oven-roasted tomatillos.

What are tomatillos?

Green tomatillos are a small, round fruit with papery husks on its outside. They kinda look like small green tomatoes because they are actually distant cousins of tomatoes. They are often used in Mexican recipes because they are native to Mexico—so if you can’t find them at your local grocery stores, check a local specialty store. 

How to husk tomatillos?

Tomatillos have papery husks on them that need to be removed before you eat them. Tomatillos tend to be a little sticky, so just rip off the husks until they’re completely gone (you can compost the husks). A tip to remove the husks quickly is placing tomatillos in warm water so they are easier to peel off.

How to Make Fresh Tomatillo Salsa

Add all of the ingredients into a food processor or blender. Blend until it reaches salsa consistency. Pour the salsa verde into a saucepan and simmer until it thickens up. You can serve this warm or cold, depending on your preference. Any leftovers should be stored in the refrigerator.

Storing leftovers

You can store your leftover salsa verde in an airtight container and place in the refrigerator for up to 1 week.

Can I freeze or can this salsa verde?

Freezing: Yes, I personally freeze a couple batches! To freeze, allow to cool down and then bag in freezer bags. I like to freeze the bag flat in the freezer, good for up to 6 months.
Canning: To can it, use one cup of vinegar instead of one cup of water to can this salsa verde! Spoon the hot salsa into preheated, sterilized jars, leaving 1/2 inch of headspace. Secure the sterilized lids and rings, then return the jars to the boiling water bath for 15 minutes. Afterward, remove the jars and place them on a flat towel to cool completely. Listen for the pop to ensure the jars have sealed properly! Pin for later: