Tomatillo Salsa Verde (Quick + Easy Recipe) - The Simple Veganista (2024)

Tomatillo Salsa Verde (aka tomatillo sauce) is made with citrusy tomatillos, spicy jalapeno and fresh cilantro for a bright and flavorful salsa perfect for tortilla chips or as a green sauce to smother your favorite Mexican enchiladas!

Turns out making salsa verde from scratch is surprisingly quick, easy and 1000 times better than the canned or bottled versions!

What is so great about this tomatillo sauce? It’s:

• naturally gluten-free and vegan
• made with a handful of healthy ingredients
• adaptable to be as spicy as you like
• easy to make in advance and can be frozen for later

The ingredients are simple, but come together into a wonderful flavored tomatillo Mexican sauce that’s a great addition to your chip and dip platter, topped on tacos, burritos or enchiladas.

So without further ado, let’s get to the good stuff!

Ingredients + Substitutions

In this easy recipe, onion, garlic, tomatillos, jalapeno and fresh herbs are sauteed and simmered until soft and tender, then blended into a brightly flavored green tomatillo sauce that’s perfect for dipping, smothering, topping, and more.

Here is everything you will need:

• tomatillos
• onion– I call for red onion, but any color will do – use whatever you have on hand
• garlic
• jalapeno – you can sub with serrano peppers
• vegetable broth – I used 1/2 teaspoon of Better Than Bouillon vegetable paste (affiliate link) with water, making for a nice flavored broth (you can order it online or look for it in the grocery store, usually on the top shelf by the broths)
• cilantro + parsley – I love the combo of cilantro and parsley, they both have great flavor and work well together in this recipe. Feel free to only use cilantro.
• salt

How To Make Tomatillo Salsa Verde

With all your ingredients prepped, it’s time to put it all together. Here is a quick look at the process, you can find the full printable recipe is at the bottom of this post.

• Simmer.There is no need to saute anything, simply add the tomatillos, onion, garlic, jalapeno, and vegetable broth in a medium sized pot, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.

• Blend.Once done, let the mixture cool a few minutes and carefully transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor and season to taste.

And that’s all it takes – now you’re ready to put it to good use!

How To Store Leftovers

• Refrigerator: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container.
• Freezer: Tomatillo salsa verde freezes well and can be kept in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers or mason jars, leaving about 1/2 inch of head space for expansion. Let thaw in the refrigerator before using.

Serving Suggestions

This savory verde sauce is versatile and can be used with a variety of Mexican dishes. Here’s a few ideas I think you’ll enjoy:

• Use it to smother these delicious Vegan Enchiladas Verdeas shown above.
• Serve it as a condiment for Black Bean Tacos, Vegan Burritos and Enchilada Rice.
• Pair it with your favorite tortilla chips, as shown below, with the usual assortment of dips.

More Easy Condiment Recipes

• Fresh Mango Salsa
• Fresh Corn Salsa
• Pico de Gallo
• Vegan Aioli
• Sriracha Aioli
• Vegan Sour Cream

Let me know if you try this easy tomatillo sauce recipe or have a question!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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