Fresh Tomatillo Salsa
If you want to add some guilt-free flavor to your tacos, grilled chicken or fish, Fresh Tomatillo Salsa is the answer! This chunky vegan salsa is ready in minutes!
Fresh and vibrant, chunky and light. Those are the adjectives to describe this Fresh Tomatillo Salsa. I would also appropriately add “easy”, “no cook” and “secret sauce” to those descriptors.
It’s my go-to salsa when I don’t have the temerity to roast, char or otherwise make an effort on a Tuesday night. This salsa starts with fresh tomatillos. Slip off the papery skins and give them a quick rinse. Depending on how large they are cut them into halves or quarters so that they fit into your food processor.
Follow up the tomatillos with garlic, cilantro, jalapeño and lime juice. If you like spice, keep the membranes and seeds from the jalapeños and if you’re spice averse, remove them and discard. (I generally find myself in between, wanting a warm heat without the fire and brimstone).
A few pulses later and you have your own Fresh Tomatillo Salsa. Season with salt to your tastes and serve over anything and everything that could use a little zip.
Obviously, you’ll want this with your tacos, burritos and chimichangas, but spoon it over simple baked chicken, pork, shrimp or fish to liven up an average weeknight meal. Best of all, it’s naturally guilt-free and therefore, perfect for January resolutions.
Table of Contents
Fresh Tomatillo Salsa
- ½ pound fresh tomatillos husked and quartered
- 1 large clove garlic
- ⅓ cup cilantro
- 1 jalapeno seeds and membranes removed, roughly chopped
- 1 tablespoon lime juice
- 1/4-1/2 teaspoon kosher salt salt according to your tastes
- Combine all ingredients in a mini-prep food chopper and pulse until a chunky salsa is formed. Taste for seasonings and adjust accordingly. Recipe may be doubled.
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We made this for our Cinco de Mayo fiesta on Friday night and it was a big hit – so fresh and tasty – thank you!
Can it be refrigerated or frozen or canned in any way?
I wouldn’t recommend freezing or canning — this is a fresh salsa (nothing is cooked) so it’s not shelf stable. It should keep covered and refrigerated for up to a week.
Love this stuff! I’m addicted. BUT the garlic is very overpowering. Is there anything I can do to fix it???
You can roast the garlic in the oven until it’s soft. Keep the garlic in their papery skins and roast them on a sheet pan at about 375° for 20 or so minutes. Let them rest until they’re cool enough to peel and then add them to the food processor with the rest of the ingredients.
I love…love…homemade salsa, especially tomatillo salsa. Your recipe is so simple and I’d love to give it a try!
I’ve been going through a salsa kick lately so I might have to make a batch of this. Maybe this would be better for my reflex.
What a refreshing looking batch of Fresh Tomatillo Salsa! I definitely am in the mood for this after seeing all these wonderful images.
This salsa looks so delicious! We go through salsa like crazy in our house so I’ve pinned this recipe and can’t wait to make it soon!
This looks amazing. I’ve never worked with tomatillos before, but you make it sound easy!
There’s nothing to it!
This looks incredible – I think I would keep the membranes and seeds for some extra heat!
Thank you! I keep about half of membranes and seeds, we like a little spice here!