I love tomatillo salsa or salsa verde in roasted dishes and braises. Big, fresh, vibrant flavours.

Roasted chicken, pan fried pork chops, nachos, green pork chili. Everything is better with tomatillo salsa. Might be more powerful than bacon. I know that’s a bold statement but it’s really, really good.

This tomatillo salsa recipe is more than just something to dip tortilla chips in. You can pretty much use salsa from a jar for that.

Salsa is Spanish for sauce. Think of it that way. This is a foundation for more complex dishes. Season a chicken with some Mexican or cajun seasoning. Roast it off.

Use the it to deglaze your pan. Thin it with a little stock. The flavours of the chicken blend into the salsa to make a fantastic sauce.

Do the same thing with some pork shoulder. Or brown some pork stew and add a couple cups of it to braise. Make enchilada sauce. It all works.

This tomatillo salsa or salsa verde is awesome on its own or with roasted chicken or pork.

Tomatillo salsa. Salsa verde. Tomatillo jalapeño sauce. Just damn good.

This tomatillo salsa or salsa verde is awesome on its own or with roasted chicken or pork.

This tomatillo salsa is an ideal base for more complex sauces. Use it with roasted chicken or poultry or as the backbone of a good pork chili.
Print Pin
0 from 0 votes

tomatillo salsa

Try this tomatillo salsa as a sauce for roasted pork or chicken. Mix it into a green pork chili. There's all kinds of places you can use it. Just keep in mind if you want one for chips and salsa don't bother roasting the onions, jalepenos and garlic.
Course side
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 cups
Calories 134kcal


  • 1 1/2 pounds fresh tomatillos
  • 1 white onion
  • 3 cloves garlic
  • 2 jalapeno peppers
  • 1/3 cup cilantro
  • 3/4 tsp salt
  • 2 Tbsp vegetable oil
  • 1/2 cup chicken stock - vegetable stock works too


  • Cut onion into three big slices
  • Heat a cast iron frying pan or comal over medium heat.
  • Dry roast onions, jalepenos and garlic cloves in the comal until lightly charred.
  • If you don't want your salsa too hot, scrape out the ribs and seeds after roasting the jalepenos.
  • Bring a pot of well salted water to boil. Remove husks and cook tomatillos until they turn pale - around 4 minutes.
  • Combine all ingredients except oil and chicken or vegetable stock in a blender or food processor and puree.
  • Heat oil in a saucepan.
  • Add pureed salsa to the pan and fry over medium high heat for 3-4 minutes.It will spatter when you add the salsa so be ready.
  • Reduce heat, add chicken stock and simmer for 10 minutes


Serving: 4cups | Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 448mg | Potassium: 547mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7.2% | Vitamin C: 37.9% | Calcium: 2.2% | Iron: 6.5%


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.