How to Make Salsa con Tomatillo Verde (Tangy Green Salsa)
With a few simple ingredients, this tangy tomatillo salsa with vinegar and arbol chile peppers is one of the easiest to make and is loaded with flavor. It’s my favorite Mexican salsa to top Tacos de Barbacoa and it pairs perfectly with eggs, homemade tortilla chips, and so many other dishes.
Unlike other green salsa recipes made with onion, garlic cloves, cilantro, serrano peppers, jalapeño, poblano peppers or other green chiles, this green salsa is made with four simple ingredients. The vinegar gives it an extra long shelf life, too. Mine lasts over four weeks in the fridge!
INGREDIENTS YOU’LL NEED
All you need to make this salsa con tomatillo verde is: tomatillos (the ones that come in a husk, not green tomatoes), dry árbol chili peppers, white vinegar, and salt.
STEP-BY-STEP INSTRUCTIONS
Toast chiles
- In a separate comal or pan, slightly toast chiles for about 3 minutes or until they release their aromas. Move and turn frequently to avoid burning. Remove from heat and then remove the stems.
Boil ingredients
- In a small saucepan or pot, cover tomatillos and chiles with water and boil until soft.
Blend and serve
- Transfer tomatillos and chiles to blender or food processor and blend on medium setting for 60 seconds with salt and vinegar. If necessary, add small amounts of water from boiled tomatillos until salsa reaches desired consistency. Serve with Tacos de Barbacoa, Tacos de Papa, or your favorite Mexican egg dishes.
HOW TO STORE TOMATILLO SALSA
Store tomatillo sauce in an airtight container or jar in the refrigerator for up to one month.
WHAT PAIRS WELL WITH THIS TOMATILLO VINEGAR SALSA?
- Kale and Mushroom Egg Bites
- Easy Breakfast Tostadas
- Burritos de Chorizo con Huevos (Mexican Chorizo and Egg Burritos)
- Tasty Turkey Picadillo Tostadas
- Huevos con Weenies
- Huevos Divorciados
- Lola’s Breakfast Molletes with Potatoes and Chorizo
- Easy Chorizo y Huevo (Mexican Chorizo and Eggs)
- Tacos de Papa (BEST Crispy Potato Tacos)
- Tacos de Huevo con Chorizo
LOOKING FOR MORE MEXICAN SALSA RECIPES?
- Spicy Golden Salsa
- Guacasalsa
- Classic Salsa Verde
- Salsa de Tomatillo
- Salsa Bandera (Pico de Gallo)
- Salsa de Molcajete
- Salsa de Mango
- Spicy Red Salsa with Chile Japones
- Chiles Torreados
- Marinated Chile Güerito Peppers
- Salsa de Aguacate (Fresh Avocado Salsa)
- Salsa de Cacahuate
- Smokey Chipotle Salsa
Tangy Tomatillo Vinegar Salsa
Equipment
- Comal or flat pan
- Glass jar wide-mouth mason jar works great
Ingredients
- 10 tomatillos
- 5 arbol peppers
- 1.5 tablespoons white distilled vinegar
- 1 tablespoon kosher salt (or to taste)
Instructions
- Boil ingredients: In a small pot, cover tomatillos with water and over medium-high heat, cook tomatillos until soft but not falling apart, for about 5 – 8 minutes after water comes to a boil.
- Toast chiles: In a separate comal or pan, lightly toast chiles over medium heat for about 1-2 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat.
- Blend: Transfer tomatillos and chiles to blender and blend on medium setting for 60 seconds with salt and vinegar. Add water from boiled tomatillos until salsa reaches desired consistency, if necessary.
- To serve: Enjoy immediately with chips over your favorite tacos, tostadas, taquitos, or burritos. Store in the fridge for up to one month.
A Note from Lola
- I’ve made this exact recipe using yellow cherry tomatoes and it’s wonderful! The cherry tomatoes add a bit of sweetness to this spicy salsa. You can also try it with red cherry or grape tomatoes.
- You can also roast the tomatillos in the oven instead of boiling them, for a roasted tomatillo salsa.
- The level of spiciness depends on the amount of chili peppers you use. If you prefer a milder salsa, start by adding one chile at at time to the blender and tasting it as you go. Keep in mind that as the salsa cools, the heat level also reduces.
Nutrition
Recipe originally published: January 19, 2018 / Photography: Cacey McReavy
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
This salsa is soo yummy! Definitely my favorite to make & eat with some chips nonstop!