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salsa verde
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5 from 1 vote

Tomatillo Green Chili Salsa

Creamy roasted tomatillo salsa that you can serve with chips or any Mexican entree!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizers, Condiments
Cuisine: Mexican
Servings: 3 cups
Calories: 37kcal


  • lbs. tomatillos
  • 3 serrano peppers (or less)
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • ½ cup chopped cilantro
  • 1 medium onion
  • 1 medium avocado
  • 1 medium lime (juiced)
  • 1 teaspoon salt


  • Turn oven broiler to high while you prepare the tomatillos. Peel and wash tomatillos, then slice in half. Line a pan with foil, then add tomatillos, sliced side down. Add unpeeled garlic cloves, and whole Serranos.
  • Sprinkle with one tablespoon olive oil, and place under the broiler until charred (approximately five minutes).
  • Meanwhile, place peeled and quartered onion, cilantro, avocado, lime juice, and salt in a blender.
  • Carefully transfer the peeled garlic, tomatillos, Serranos, and the rendered juices into the blender. If your blender is not large enough, you can do this in batches. 
  • Pulse until you reach the desired texture. Add a little water to thin out, if desired. Serve with tortilla chips, or as a side to any Mexican meal.


  • You can adjust the spiciness of the recipe based on your taste. I use three Serranos, which is almost not spicy enough for us.
  • Your family may prefer one or two peppers, so adjust accordingly. Feel free to substitute jalapeños for the Serranos.
  • Most tomatillo salsa recipes don't call for avocados, but I find that adding avocados makes the salsa much silkier in texture, and even more tasty!
  • If the salsa is too thick, you can add water to thin it out. Stir in ¼ cup of cold water at a time, until you reach the desired consistency.


Serving: 1cup | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Fiber: 2g | Sugar: 3g