This super simple Roasted Tomatillo Salsa Verde Recipe is easy, no fuss, no muss because its made in Instant Pot! This tastes JUST like Chipotle Tomatillo Salsa, their version of Salsa Verde / medium salsa as they call it. This medium-heat copycat recipe is easy, flavorful, and so delicious pair this with some Chips or a condiment to your Burrito bowl. Sure to become everyone’s favorite salsa.
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If you've been following along with my posts you've probably realized I am kind of a Mexican food addict, it's no secret. My family loves it all and Tomatillo Salsa verde is one of them. Salsa verde (translation: green sauce), also known as Chile Verde, can be eaten as a dip or condiment with tortilla chips & tacos, used as enchilada sauce, or added for a flavorful boost to your soups & chili.
What does Tomatillo Salsa Verde Mean
Verde means green in Spanish. The Tomatillos can be eaten raw, roasted, or cooked on oven or stove top. The tomatillos provide the green color to the green salsa/ enchilada sauce. Tomatillos have a slight herb taste and are tart in flavor. Based on the spiciness of the chili used, the salsa/ green sauce can be mild or hot.
Tomatillo Salsa Verde is freezer friendly
Every household has their own slight variation of salsa verde, but the basics are tomatillo, jalapeños, onions, garlic, and cilantro. There are many variations and techniques to make a salsa verde. I am sharing Roasted Tomatillo salsa verde made in Blender, Oven and an Instant Pot. I make this sauce in big quantities in Summers. It freezes well, too. You can also make a batch of this salsa and eat it fresh. It will keep in the fridge for up to 2 weeks. This recipe is vegan and gluten-free.
Tomatillo Salsa Verde is a versatile recipe!
Tomatillo Salsa Verde is one of those sauces that you can add to just about anything savory and make it better! Although we love it on its own with chips while watching the game as Cricket world cup is ON! It’s also great when we’re entertaining. Pour over a block of cream cheese and serve with crackers. Serve it alongside your favorite tacos or on hash browns in the morning. The spicy tomatillos, punched up with garlic, cilantro with a twist of lime compliment so many foods!
Our Quick & easy Tomatillo Salsa Verde has the basics usually the same but there's almost always a little twist tossed in by the person making it. This recipe is easily adaptable. Do you like it spicy? Keep the chile pod seeds and veins or add serrano for even more kick. Want it creamier? Add an avocado. It's really that simple to customize.
How do you cook Tomatillos?
To cook the tomatillos, you can either roast them in the oven, brown them on the stove top, or boil them. Roasting or browning on the stove top will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos.
Are green Tomatoes and Tomatillos the same thing?
Both tomatoes and Tomatillos belong to the same nightshade family. Green tomatoes are hard, unripe tomatoes that can come from different varieties of tomato. Tomatillos is not tomatoes and are fruits from a different plant having a papery husk cover.
Can I use green tomatoes instead of Tomatillo?
Mexicans sometimes refer to Tomatillo as green tomatoes as it looks like small green tomatoes. It is the same family as the tomato, however, Tomatillos have a distinct tart flavor. You can use green tomato for the salsa and you can add a squeeze of fresh lime to make up for the missing tart. You can certainly use them in this Tomatillo Salsa Verde recipe if you are short on Tomatillos.
How to Make Roasted Tomatillo Salsa in oven?
- Preheat oven 400*F
- Place the tomatillos, tomato, jalapeños, garlic and onion slices on the baking tray.
- You will start to hear the popping noises of the tomatillos and jalapeños- keep turning them until all surfaces are charred.
- The smell is amazing! bake it for 10 -15 mins till everything is charred.
- Add everything in a blender. Add lime juice, salt, Mexican oregano, cumin powder, cilantro, and black pepper.
- Blend by pulsating to have chunkier salsa or blend thoroughly to have liquid salsa.
How to make Tomatillo Salsa Verde on a Stove Top
- In a saucepan, bring 3 cups of water to a boil. Add the tomatillo & jalapeños, simmer it uncovered, for 10 - 15 minutes.
- Drain, reserving ¼ cup water of the liquid.
- In a blender, puree the jalapeños, tomatillos, garlic, onion, cilantro and rest of the seasonings then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
How long can you keep Tomatillo Salsa Verde in the refrigerator?
This salsa can be refrigerated for up to 5 days and can also be frozen.
Is salsa verde served hot or cold?
Salsa verde can be served warm or cold and can range in spiciness from very mild to completely mouth-searing.
For more Delicious Mexican Fiesta Recipes check these out :
- Instant - Pot Burrito Bowl
- Best Instant - Pot Charro Beans
- Spicy Instant - Pot Black Bean Soup
- Mexican Rice
- Mexican 3 bean salad
- Instant pot churro bites/ muffins
Instant Pot Salsa Verde Recipe Video
Roasted Tomatillo Salsa Verde
- Total Time: 21 minutes
Description
This is a super simple Roasted Tomatillo Salsa Verde Recipe is easy, no fuss, no muss coz its made in Instant Pot! This tastes JUST like Chipotle Tomatillo Salsa, their version of Salsa Verde / medium salsa as they call it. This medium-heat copycat recipe is easy, flavorful, and so delicious pair this with some Chips or a condiment to your Burrito bowl. Sure to become everyone’s favorite salsa.
Ingredients
- Ingredients
- 14 tomatillos
- 1 or 2 jalapeños according to your taste
- 1 red tomato/ Medium
- 1 onion / Medium
- 6 garlic cloves
- 1 cup cilantro
- 1 teaspoon Cumin powder
- 1 teaspoon Mexican oregano
- ½ teaspoon black pepper powder
- 1 lime juice
- salt to taste
- ½ teaspoon black pepper
- 2 tablespoon water
- 1 lime juice
- 1 teaspoon oil ( for plant-based you can omit the oil and use water )
Instructions
Instructions for Instant Pot
- Turn on the electric pressure cooker to sauté. When hot add oil, onions and jalapenos
- Sauté for 2 minutes .
- Turn off sauté. Add chopped tomatillos, tomato and jalapenoes and water.
- Turn on pressure for 6 minutes.( natural release).
- Open the lid add in the cilantro . Use immersion blender (or pour into blender in batches)to break everything down.
Instructions for Oven
- Preheat oven 400*F
- Place the tomatillos, tomato, jalapeños, garlic and onion slices on the baking tray.
- You will start to hear the popping noises of the tomatillos and jalapeños- keep turning them until all surfaces are charred.
- The smell is amazing! bake it for 10 -15 mins till everything is charred.
- Add everything in a blender. Add lime juice, salt, Mexican oregano, cumin powder, cilantro, and black pepper.
- Blend by pulsating to have chunkier salsa or blend thoroughly to have liquid salsa.
Instructions for Stove Top
- In a saucepan, bring 3 cups of water to a boil. Add the tomatillo & jalapeños, simmer it uncovered, for 10 - 15 minutes.
- Drain, reserving ¼ cup water of the liquid.
- In a blender, puree the jalapeños, tomatillos, garlic, onion, cilantro and rest of the seasonings then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
- Prep Time: 5 minutes
- Additional Time: 10 minutes
- Cook Time: 6 minutes
- Cuisine: Mexican
