Tomatillo Salsa Verde
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This authentic tomatillo salsa verde is a vibrant, zesty addition to any Mexican-inspired feast. Made with fresh green tomatillos, fiery serrano chillies, and fragrant coriander, it offers a bright and tangy flavour profile that far surpasses any shop-bought alternative. The raw ingredients provide a crisp, sharp finish that cuts beautifully through rich fillings, making it an essential condiment for your kitchen repertoire.
As a naturally vegan and gluten-free sauce, this salsa is a healthy way to add a punch of flavour to roasted vegetables, tacos, or simple tortilla chips. It takes mere minutes to prepare in a blender, offering a quick solution for midweek meals or weekend gatherings. For the best results, serve it chilled to allow the piquant notes of the garlic and lime to fully harmonise.
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Ingredients for Tomatillo Salsa Verde
450g quartered rinsed husked tomatillos
1/2 coarsely chopped medium onion
1 smashed garlic clove
1 coarsely chopped serrano chilli (seeds removed if desired)
1/4 cup fresh coriander leaves with tender stems
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How to make Tomatillo Salsa Verde
Purée 450g quartered rinsed husked tomatillos, 1/2 coarsely chopped medium onion, 1 smashed garlic clove, 1 coarsely chopped serrano chilli (seeds removed if desired), and 1/4 cup fresh coriander leaves with tender stems in a blender, adding water as needed, until smooth; season with salt. That's it!
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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