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spicy tomatillo salsa in a bowl topped with lime

Spicy Tomatillo Salsa

This easy salsa recipe makes the perfect as a dip or a condiment
5 from 2 votes
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Course: Condiment
Cuisine: Mexican
Keyword: gluten free, paleo, vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 cup
Calories: 33kcal
Cost: $6.00


  • 3/4 LBs Tomatillos (9 medium)
  • 1 Jalapeno seeded
  • ¼ C White Onion or Shallot minced
  • ½ C Cilantro Leaves
  • 1 Pinch Pepper
  • ½ Teaspoon Salt
  • ¼ C Lime Juice two limes
  • 2 T Water optional
  • 2 T Olive Oil optional


  • Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off of Tomatillos. Place the Tomatillos and Jalapeno on a half sheet tray and broil for 5 min. Or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.
  • Transfer Tomatillo to the blender with half of the Jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency.
  • Stir in minced onion and season to your preference with more salt and pepper.


Equipment: Broiler, Half Sheet (baking sheet), Blender
*If you don’t have a blender you can mash the Tomatillos with a fork and mix everything by hand for a chunkier salsa.
**This recipe will last in the refrigerator for about 10 days, maybe longer if you don’t use water.
***If you are in a rush don’t mince the onion simply throw everything in the blender at the same time.


Serving: 2tbsp | Calories: 33kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.4g | Sodium: 117mg | Potassium: 65mg | Fiber: 0.6g | Sugar: 0.2g | Calcium: 0.4mg
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