Ingredients
Equipment
Method
- 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.
Disclosure: Nutrition is estimated and provided for general guidance.
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.
