Tomatillo Salsa Verde
Inspired by classic Mexican flavors, this tomatillo salsa verde blends roasted chilies, garlic, and citrusy tomatillos for a bold, homemade taste perfect for dipping in minutes!
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Get ready — this tomatillo salsa is the kind that keeps you coming back for ‘just one more bite!’ My daughter-in-law and I teamed up to create this fresh and authentic Mexican-style salsa verde, and it couldn’t be easier — about 20 minutes and you’re snacking. Plus, it’s so versatile you’ll want to put it on everything! Serve it with homemade baked tortilla chips, spoon it over tacos and burritos, and even dollop it on air fryer baked potatoes!
Tomatillo salsa and guacamole may sit side-by-side at the table, but they bring totally different personalities to the party. Tomatillo salsa is bright, tangy, and a little zesty thanks to tomatillos, cilantro, and chiles — it’s lighter and perfect for spooning, drizzling, or smothering. Guacamole, on the other hand, is creamy, rich, and mellow with avocado as the hero ingredient, making it ideal for dipping, spreading, and sharing.
And if you’re craving a chunky, delicious guacamole dip to pair with your salsa verde, we’ve got a recipe for that too — easy, fresh, and unbelievably good.
Reasons to make this recipe
- Easy ingredients- Use simple ingredients you can find easily. I found the tomatillos in our local Walmart and Ingles grocery stores.
- Quick recipe- Ready in about 20 minutes — no fuss, all flavor!
- Fresh & full of flavor- This green salsa tastes better than you’ll find in your favorite Mexican restaurant.
- Healthy- It’s naturally plant-based and full of zesty goodness.
- Versatile- This tomatillo salsa is incredibly versatile! Mix it into soups or stews for a zesty kick, swirl it into hummus or dairy-free tofu sour cream. Stir into black beans or pinto beans for instant flavor
Ingredients you will need for this recipe
- Tomatillos- Bring a bright, tangy flavor that sets this salsa apart from regular tomato-based versions. Their natural tartness adds a refreshing zing that’s perfect for balancing rich or spicy dishes.
- Avocado- Including avocado makes the salsa creamier and adds a rich, buttery texture that balances the tangy brightness of the tomatillos. It also boosts the nutritional value with healthy fats, making the dip more satisfying.
- Peppers- Using serrano or jalapeño peppers adds a lively, spicy kick to the salsa that brightens the flavors and gives it that classic Mexican heat. Roasting them first mellows their raw sharpness, adds a smoky depth, and enhances their natural sweetness, making the salsa more complex and flavorful.
- Mayonnaise- Using our creamy tofu mayonnaise in this tomatillo salsa makes it luxuriously smooth and adds a subtle richness without overpowering the other flavors. Plus, it’s lower in fat, contains no cholesterol, and keeps the salsa healthier than traditional mayo-based versions.
Tips & suggestions
Roasting the tomatillos and peppers gives them amazing depth of flavor, though it’s not required. You can roast them oil-free using a silicone mat or a seasoned skillet. Parchment paper is also safe at 400°F (the roasting temp for this recipe), just avoid going above that.
No time to roast? No problem! This salsa can be made with raw or roasted tomatillos. Even without time to roast, you still won’t be disappointed!
Just follow the same instructions, except use the raw tomatillos and blend all the ingredients together in a food processor or blender. Remember to hold out one half of an avocado (chopped) to add at the end if you want a little texture or to use as a garnish like ours.
Serrano peppers tend to hold onto their heat even after cooking, while jalapeños mellow out a bit when roasted. In this recipe, we used one jalapeño, which keeps the salsa mild. If you’d rather skip the heat altogether, you can swap in bell peppers and then add just a small amount of serrano or jalapeño to fine-tune the spice to your liking.
Mayonnaise adds wonderful creaminess and flavor to this recipe. You can use store-bought vegan mayo, but it’s often high in fat and calories. Instead, this recipe includes a simple 5-minute eggless tofu mayonnaise you can make right at home.
How to make roasted tomatillo salsa
STEP 1: Roast the tomatillos and peppers in your oven at 400°F for about 8-10 minutes until they become lightly browned on the outside. Occasionally, move them around to roast evenly.
STEP 2: Once your peppers and tomatillos are roasted, let them cool slightly. Then, slice the peppers in half and remove the seeds and stems. Slice the tomatillos in half as well, discarding any tough stems. This prepares them for blending into your salsa.
STEP 3: Slice the avocado in half, remove the pit, and scoop out the flesh. Place one half in your blender or food processor and blend all ingredients together EXCEPT the chopped half of the avocado, which will be added at the end. Blend for 3-4 minutes.
STEP 4: Pour into a bowl and add the remaining chopped avocado to create a chunky texture. Refrigerate 1-2 hours to thicken and for flavors to set in. You can serve immediately if needed.
Frequently Asked Questions
Yes! Tomatillo salsa tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld. Store in an airtight container for up to 5 days.
Absolutely! Adjust the number or type of peppers (like serrano or jalapeño) to make it mild, medium, or spicy. Roasting the peppers can also mellow their heat while adding smoky flavor.
Tomatillo salsa is perfect as a dip with chips, a topping for tacos, burritos, and enchiladas, or a sauce for grilled vegetables, roasted potatoes, and plant-based proteins. Spread inside sandwiches or wraps. Spoon over baked sweet potatoes or grain bowls.
Make these delicious, crowd-pleasing, oil-free vegan appetizers and snacks for your next game night or get-together to impress everyone. These recipes are so good, they will be a hit with all types of eaters!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
More Mexican-Inspired Recipes
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Roasted Tomatillo Salsa
Ingredients
- 5 tomatillos, peeled (husked)
- 1 avocado, halved and chopped into chunks
- 1 handful fresh cilantro
- 2-3 tablespoons lime juice (1 lime, juiced)
- 2 cloves garlic
- 1/2 cup chopped green onion
- 1 Serrano or jalapeno remove pith to make less spicy
- 1/4 cup tofu vegan mayo (easy recipe below)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Tofu Mayo Ingredients
- 12 oz firm tofu, drained and pressed
- 1 tablespoon pure cane sugar (maple sugar, date sugar, etc)
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar (or lemon juice)
- 1/4 teaspoon salt
Instructions
- Make the tofu mayonnaise first by putting all the ingredients in a blender and blending until smooth. You will only need a 1/4 cup of this recipe, so there will be plenty left over for sandwiches and other recipes. Be sure to drain and press tofu if using the refrigerator type. Shelf-stable tofu does not need to be pressed. This mayo thickens when chilled, but you can use it immediately.
- Roast the tomatillos and peppers in your oven at 400°F for about 8-10 minutes until they become lightly browned on the outside. Occassionally move them around to roast evenly.
- Once the peppers and tomatillos are roasted, let them cool slightly. Then, slice the peppers in half and remove the seeds and stems. This will make them be less spicy. Slice the tomatillos in half and discard any tough stems to prepare them for blending.
- Slice the avocado in half, remove the pit, and scoop out the flesh. Place one half in your blender or food processor and blend all ingredients together EXCEPT the chopped half of the avocado, which will be added at the end. Blend for 3-4 minutes.
- Pour into a bowl and add the remaining chopped avocado. You can serve immediately if needed, but if you have time, allowing it to chill in the refrigerator for 1-2 hours will help it to thicken and flavors to set in. Use the remaining chopped avocado half as a topping or stir it in to create a chunky texture.
Video
Notes
Nutrition
Disclaimer
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About the Chef
Drenda-Michell Brennan lived in Japan in the 1980s and 90s where she enjoyed spending much of her time visiting the kitchens of family and friends, watching and learning to prepare traditional Japanese cuisine. She is the mother of three Japanese-American grown children and grandmother (HuneyGram) to nine grandchildren. Read More…
This recipe by my sister and her daughter-in-law is out of this world! They brought me some to sample, and I couldn’t stop eating it. Seriousl!