Salsa Verde - Green Tomatillo Salsa
This cilantro-forward green salsa made with canned tomatillos requires no cooking—just blend and serve. Inspired by a legendary Atlanta burrito shop, it's the kind of condiment that gets poured on everything. The flavors develop overnight, making it perfect for advance preparation.
Equipment
- Food Processor
- Blender
- Airtight Container
Ingredients
Salsa Verde
- 1 can Tomatillos 28 oz, whole peeled
- 1 teaspoon Garlic minced
- 1 bunch Cilantro fresh, washed, stems removed
- ½ cup Onion diced
- 2 teaspoon Lime Juice
- 2 teaspoon Kosher Salt Morton brand
- 1 teaspoon Black Pepper ground
Optional — for heat and smokiness
- ¼ cup Pickled Jalapeño Peppers diced
- ½ cup Fire Roasted Peppers diced
Instructions
- Add the tomatillos, garlic, cilantro, onion, lime juice, salt, and pepper to a food processor.
- Add the jalapeños and fire roasted peppers if using.
- Blend until everything is chopped and combined to your desired consistency.
- Serve immediately or transfer to an airtight container and refrigerate for a few hours or overnight.
Notes
This salsa is inspired by Tortillas restaurant on Ponce de Leon in Atlanta, where everyone poured their legendary green salsa directly on each bite of their burritos. The key is the generous amount of cilantro—it should be forward, not subtle. Using canned tomatillos means no roasting required, making this a true pantry staple. The salsa tastes good immediately but improves significantly after chilling overnight as the flavors bloom together. Store in an airtight container for up to a week in the refrigerator. Add the optional pickled jalapeños for heat or fire-roasted peppers for smoky depth.
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