This tomatillo salsa recipe is easy to make and full of fresh flavors, made with tomatillos, serrano peppers, garlic, onion, and cilantro. It literally takes 5 minutes to make salsa cruda when you chop everything up in a blender together. Keep reading and learn easy ways to use it beyond tortilla chips and dip.
Fresh Tomatillo Salsa Cruda
Some foods have the magic of reviving memories. A taste of that particular dish and you are back in a specific time, place, person, or season in your life.
This fresh tomatillo salsa recipe takes me to the Mexican State of Hidalgo on a cold morning while traveling from Mexico City to Tampico. We had just passed by the Teotihuacan Pyramids and were entering Hidalgo when we saw a small roadside stand selling Lamb Barbacoa, and decided to stop by to have some breakfast.
That simple breakfast was amazing; it was paired with this tomatillo salsa. Simple yet so flavorful! Every single taste of this salsa fills your mouth with authentic Mexican flavors. This salsa verde recipe is my favorite, and I keep returning to it whenever I crave salsa!
Frequently Asked Questions About Salsa Cruda De Tomatillos
Before I share my tomatillo salsa recipe, here are a few questions I've been asked about homemade salsa cruda.
Can you eat tomatillos raw?
Yes, tomatillos (small green tomatoes) are safe to eat like any other tomato. However, they taste somehow tart and give the salsa a unique flavor.
How do you store homemade tomatillo salsa?
This salsa keeps well in the fridge for up to 5 days. The acidity of the tomatillos helps preserve them. Just place your salsa in an airtight container to maintain it longer. Like many salsas, they taste better the next day after all the ingredients blend.
Can I freeze this fresh tomatillo salsa?
Yes, you can store this salsa in the freezer. It actually preserves really well for up to a month. When removing the frozen tomatillo salsa from the freezer, allow it to thaw totally and stir well before using and enjoy your raw tomatillo salsa.
How do you make this green sauce spicier?
If you want it to taste spicier, add more serrano peppers. Fair warning- They pack a lot of heat. Add some habanero peppers for high heat if you still want it even spicier. But if you prefer less heat, switch your serrano peppers for Jalapeños.
Can you make this without a blender?
Yes, you can make this tomatillo salsa verde without a blender. Instead, just use a Molcajete, the Mexican stone mortar, or a few pulses in your food processor to puree the ingredients.
A handheld blender will work in a pinch if you don't have either. You can also use a knife to chop up all the ingredients finely. It might take a little time, and the salsa won't be as smooth, but it will still work well.
What is the difference between salsa and pico de gallo?
The texture of the salsa is the main difference between pico and salsa. Pico do gallo is usually chunky, but salsa has a thinner consistency. If you chop this up with larger chunks and don't use a blender, it could pass as a green pico de gallo.
Easy Fresh Tomatillo Salsa Recipe
Here is a list of ingredients you will need to make this dish...
- Tomatillos or Miltomates
- White Onion
- Serrano Pepper
- Garlic Clove
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Fresh Tomatillo Salsa | Salsa Cruda:
There is literally just one step to this recipe, no need for oven-roasting or to boil water in a pot.
- You place all the ingredients in the blender and process until it is your desired consistency. Leave it chunky or make it smooth - the choice is yours.
- Now you are ready to enjoy your salsa!
Note: If you think that serrano chile peppers are too spicy for you, swap them for Jalapeños.
What To Serve With Fresh Salsa Cruda
This homemade salsa verde is really versatile that can be enjoy with almost any dish you make. So if you want an easy condiment to top your tacos, burritos, or protein, this is your salsa.
I like fresh tomatillo salsa with homemade tortilla chips. I love the salty and crunchy texture of the spicy salsa. Sometimes, I just cook chicken tinga, a few teaspoons of lime juice, fix this quick salsa, and voila! Another way to eat this salsa is with eggs, beans, and a warm tortilla.
This salsa also pairs well with these dinner recipes:
More Authentic Mexican Recipes To Enjoy
If you enjoyed this tomatillo salsa recipe, take a look at some of these other authentic Mexican recipes:
- Fresh Salsa Roja - Raw Red Salsa
- Chipotle Salsa Recipe
- Ancho-Arbol Chili Pepper Salsa
- Hot Piquin Salsa Recipe
- Avocado Green Salsa
I hope you make this Mexican tomatillo salsa recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
Fresh Tomatillo Salsa (Salsa Cruda)
- 10 oz Tomatillos or Miltomates chopped. (about 5 medium size tomatillos) husks remove and previously washed
- 3 Tbsp. White Onion chopped
- 2 Serrano Pepper chopped*
- 1 Small Garlic clove peeled
- ¼ Cup Chopped Fresh Cilantro
- 1 tablespoon Salt to taste.
- ½ cup water(optional)
There is literally just one step to this recipe, no need for oven-roasting or boiling water in a pot.
- Put tomatillos, onion, garlic, serrano pepper, and cilantro in a blender (or food processor). Process until it forms a chunky salsa.
- This salsa is very thick, with the texture of a relish. Season with salt and serve.
- For this Fresh Tomatillo Salsa Recipe, I used miltomates, smaller than tomatillos, with many seeds. You can use either one to make the salsa.
- *Use Serrano or Japaleno peppers; adjust the amount as you like. It can be mild, medium, or hot. It keeps well for three days in the refrigerator.
- If you feel the salsa needs to be less chunky, add ½ cup water.