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Tomatillo Salsa Verde

Note: To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos.


  • 1 1/2 pounds tomatillos

  • 1/2 cup chopped white onion

  • 2 cloves (or more) garlic

  • 1/2 cup chopped cilantro leaves and stems

  • 1 tablespoon fresh lime juice

  • 2 jalapeño or serrano peppers , stemmed, seeded and chopped (add heat based on your preferences)

  • Salt to taste

Oven Roasting Method

  1. Preheat the broiler

  2. Prep the tomatillos:

  • Remove the papery husks from the tomatillos and rinse well.

  • Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.

  • Add a few garlic cloves in their skin (if using).

  • Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

3. Combine the cooked tomatillos and seasonings, then pulse in a blender:

  • Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Recipe adapted from: Simple Recipes



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