Quick Mexican Salsa Verde with Tomatillos and Cilantro

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, tangy salsa verde made from roasted tomatillos, jalapeño, and fresh cilantro, perfect for tacos, dipping, or topping grilled meats. This Mexican-inspired snack recipe (vegan, gluten free), ready in about 20 minutes, blends tomatillos, jalapeño pepper, white onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 30 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Mexican cuisine 30 cal/serving

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Ingredients

8 medium, husked and rinsed tomatillos
1, stemmed jalapeño pepper
1/2 medium, quartered white onion
3, peeled garlic cloves
1/2 cup fresh cilantro leaves
2 tbsp lime juice
1 tsp salt
1/4 cup water

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Instructions

Step 1: Preheat broiler. Place 8 medium husked and rinsed tomatillos, 1 stemmed jalapeño, 1/2 medium quartered white onion, and 3 peeled garlic cloves on a baking sheet. Broil for 5-7 minutes, turning halfway, until charred and softened.
Step 2: Transfer roasted tomatillos, jalapeño, onion, and garlic to a blender. Add 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1 tsp salt, and 1/4 cup water. Blend until smooth but slightly textured.
Step 3: Taste and adjust salt or lime juice as needed. Serve immediately or refrigerate for up to 3 days to let flavors meld.