Fresh tomatillos and spicy green chile peppers bring the heat and flavor to this easy and simple salsa recipe! This version of a Mexican salsa verde is great on its own or as a delicious topping for a variety of dishes. Just 10 ingredients and about 15 minutes of prep is all you need to make your own homemade green salsa. It will out-do any store-bought salsa, guaranteed!
the backstory
This tomatillo salsa recipe was first shared with me by my cousin/friend Mari, who always spoils us with the most incredible Mexican food (the last dish was epic huevos rancheros with all the fixings that still hold a spot as one of my top-five Best Breakfasts Ever).
A few years ago, she walked me through her easy tomatillo salsa-making process and over time, I modified it slightly, as one unintentionally does when they're trying to go off memory. 😉
I've made this salsa so many times and in fact, I use a variation of it as the base to my Crockpot Green Chili Chicken Soup.
It's fresh and flavorful, versatile and forgiving- so much so, that Mari would breezily tell you to modify as your heart wishes. So I will too.
why this recipe works
Tomatillo green chili salsa is just as flavor-packed and versatile as one of my favorites, avocado mango salsa!
Whether you're topping your favorite Mexican food (enchiladas, fajitas, taco stuffed peppers!), or basic chicken or fish dishes, you'll love the flavorful addition of this homemade salsa.
This gluten-free and keto salsa recipe is so easy to make and adds a pretty green color and bold flavor to any Mexican cuisine-inspired dish.
Fresh and simple ingredients are all you need to create this delicious tomatillo salsa. The vegetables get a quick char under the broiler (or use a grill/pellet grill for a deep smoky flavor), then pulse it and mix in fresh cilantro, lime juice, salt and pepper.
This easy green salsa recipe is tasty and healthy, made with wholesome ingredients and no questionable extras.
Here's why you'll love tomatillo green chili salsa:
- it's quick and simple to make
- the salsa offers fresh, spicy and zesty flavors
- it's incredibly versatile (make it as mild or as hot as you like!)
- tomatillos are low in carbs which makes this a low-carb and keto salsa recipe.
the ingredients
The great thing about this green chili salsa recipe is that you can use whichever green chile peppers you want!
I choose poblano and jalapeño which makes a very mild salsa, but for extra heat go with a serrano pepper or two jalapeño peppers.
For this tomatillo chili salsa recipe, you will need:
- tomatillos (also known as Mexican husk tomatoes)
- fresh jalapeño
- poblano pepper
- raw red onion or yellow onion
- fresh lime juice (or lemon juice)
- garlic
- salt and pepper
- cilantro
- avocado
how to make green tomatillo salsa
If you've never worked with raw tomatillos before, you'll quickly discover they have a papery husk and a sticky residue underneath. Simply peel the husk off and rinse the tomatillo to remove the stickiness.
Here's a quick summary of the process for making this tomatillo green chili salsa but be sure to take a look at the printable recipe card at the bottom of the page.
Place tomatillos, peppers and onion on a rimmed baking sheet. Drizzle with olive oil and season. Set the sheet pan under the broil to char and blister the veggies, cooking for about 5-8 minutes. Remove and cool.
Add the roasted vegetables, lime juice and garlic to a food processor or high-speed blender, then pulse several times until it's a chunky salsa texture. Transfer to a medium bowl.
Mix in the chopped cilantro and cubed avocado, then add salt and pepper to taste. Refrigerate or enjoy immediately.
recipe tips
- On the grill: You can also char the vegetables on the grill (set them in a veggie tray or directly on the grill grates).
- Adjusting the heat: For a spicier salsa, add up to one extra jalapeño. For a super spicy salsa, use a serrano pepper instead of jalapeño.
- Storing: Store in an airtight container in the refrigerator for 3-4 days. If the avocado is kept separate, the tomatillo green chili salsa will keep longer.
- Substitution for lime: If you don't have lime juice, don't stress! In fact, while many Mexican-inspired recipes opt for lime over lemon, Mari often prefers lemon juice instead. So use what you have!
you might also love...
- These low-carb green enchiladas, a delicious meal that can be as from-scratch as you want it to be! Use your favorite store-bought sauce or make your own green enchilada sauce!
- Keto fajita seasoning, a quick and easy seasoning blend with so many uses that you can easily make right at home.
- Keto chicken tortilla soup has big flavors, tender shredded chicken and is extra yummy piled high with all your favorite taco fixings.
Tomatillo Green Chili Salsa (Keto, Low Carb)
Tomatillo green chili salsa is fresh and flavorful, made with charred tomatillos, green chile peppers, fresh cilantro and avocado. Adjust the spiciness to suit your own taste by selecting your favorite green chiles of choice!
Ingredients
- 1 pound tomatillos
- 1 poblano pepper
- 1 jalapeño (see notes)
- ½ large red or white onion, cut into wedges
- 1 tablespoon avocado oil
- 1-2 garlic cloves, minced
- 1 lime, juiced
- 1 large handful cilantro, finely chopped
- 1 avocado, cubed
- salt and pepper, to taste
Instructions
- Set an oven rack about 3-5 inches from under the broiler. Turn on the oven to broil and preheat.
- Remove the husks from the tomatillos and rinse the sticky residue off. Slice each in half and place on a baking sheet.
- Remove the stems and seeds from the poblano and jalapeño (for a spicier salsa, leave some jalapeño seeds), then cut each pepper in half and set on the baking sheet. Add the onion wedges.
- Drizzle the olive oil over the tomatillos, peppers and onion and use your hands to spread it evenly over the vegetables. Season with a small sprinkle of salt and pepper.
- Transfer the baking sheet to the oven, set under the broiler. Broil for about 5-8 minutes or until the veggies get slightly blistered and charred. Remove and cool for a few minutes, then transfer them to a food processor or high-speed blender (along with any juices in the pan).
- To the processor/blender, add the minced garlic and lime juice. Pulse several times until the mixture is the consistency of a chunky salsa.
- Pour it into a medium bowl and add the chopped cilantro and avocado. Gently mix, then add salt and pepper to taste.
- Serve immediately or refrigerate.
Notes
- Charring the vegetables: You can also char the vegetables on the grill (set them in a veggie tray or directly on the grill grates).
- Adjusting to taste: For a spicier salsa, add up to one extra jalapeño. For a super spicy salsa, use a serrano pepper instead of jalapeño. Adjust the seasonings to your own taste preference. You can also add in others, i.e. ground cumin, garlic powder or chili powder.
- Storing: Store in an airtight container in the refrigerator for 3-4 days. If the avocado is kept separate, the tomatillo green chili salsa will keep longer.
- Substitution for lime: If you don't have lime juice, you can swap in the juice of half a lemon instead.
Did you make this recipe? Let me know!