Quick Mexican Salsa Verde with Tomatillos and Cilantro
A vibrant, tangy salsa verde made from roasted tomatillos, jalapeño, and fresh cilantro, perfect for tacos, dipping, or topping grilled meats. This mexican-inspired snacks (vegan, gluten free) ready in about 20 minutes blends medium, husked and rinsed tomatillos, stemmed jalapeño pepper, medium, quartered 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Mexican Salsa Verde with Tomatillos and Cilantro take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Quick Mexican Salsa Verde with Tomatillos and Cilantro?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Quick Mexican Salsa Verde with Tomatillos and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Mexican Salsa Verde with Tomatillos and Cilantro for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quick Mexican Salsa Verde with Tomatillos and Cilantro vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
