This post may contain affiliate links. Please read our disclosure policy.
This Mexican-style Tomatillo Salsa recipe is a smoky, spicy, tangy, yet sweet dip that you’ll want to eat by the spoonful! With delicious freshness in every bite, you’ll be whipping up this wholesome salsa verde whenever you get the chance.
You’re about to start going through tortilla chips at a record pace. This quick and easy chunky tomatillo salsa recipe is insanely refreshing! From the creamy avocado to the juicy grilled corn, every ingredient brings its own little magic. Simple, fresh, and ridiculously good together!
This salsa’s got that perfect chunky texture. There’s avocado, juicy bits of tomatillo, sweet corn, and just enough crunch from the onion. Pile it on tacos, spoon it over enchiladas, or go full savage and scoop it straight out of the bowl with chips. No judgment here. Honestly? Make a double batch. Summer’s short and we’re eating good.
Is Green Salsa Hotter Than Red?
Red salsa tends to be hotter in general, but it all depends on the kind of chile used.
This green salsa is made with a poblano chili, which has a mild heat (similar to that of an Anaheim pepper). Chances are, it’s not quite as spicy as your go-to red salsa. If you’d like to crank up the heat, stir in some red pepper chili flakes or use a jalapeño instead.
Ingredients You’ll Need
Here’s a quick look at what you’ll need to make this tomatillo salsa recipe. I’ve added some notes and substitution tips below, but scroll to the recipe card at the bottom of the post for the full list with exact amounts.
- Fresh corn – I use 2 small ears, shucked. Grilled until golden for that smoky-sweet flavor. You can sub frozen corn, thawed and pan-seared for a bit of char.
- Poblano pepper – Adds mild heat and smokiness. If you want it spicier, try a jalapeño or serrano instead.
- Tomatillos – You’ll need about four tangy and bright tomatillos here. Remember to remove the husks and rinse off the sticky coating.
- Avocados – Chopped avocado adds creaminess to the salsa.
- Red onion – Finely chopped for a pop of sharpness.
- Fresh cilantro – Skip it if you’re not a fan.
- Salt – Just enough to bring everything together. Start with ½ teaspoon and adjust to taste.
How to Make This Tomatillo Salsa Recipe
This smoky, spicy salsa is a total flavor bomb, and it’s so easy to make at home! We’re charring fresh corn, poblano peppers, and tomatillos on the grill, then mixing everything with creamy avocados, red onion, and cilantro.
- Prep: Preheat your gas grill to medium.
- Grill: Grill the corn, turning it occasionally, until it’s golden on all sides. This will take about 5 minutes. Let the grilled corn cool completely. Then, cut the kernels from the cob and transfer them to a large bowl.
- Grill the peppers & tomatillos: Grill the poblano chile and tomatillos, turning them every so often, until the skins are nicely charred. This will take around 10 minutes. Let the grilled veggies cool.
- Prep the veggies: Use your fingers to peel the charred skin from the pepper. Remove the stem, core, and seeds. Chop the chile into small chunks and combine it with the corn. Finely chop the tomatillos and add them to the corn mixture.
- Add remaining ingredients and serve: Add the avocado, onion, cilantro, and salt. Then, coarsely mash the avocado. Stir the tomatillo salsa until all of the ingredients are combined. Serve it immediately.
Recipe Tips
- Check for ripeness: Make sure your tomatillos aren’t too hard, too squishy or yellowed. The avocados should be firm but not hard and free of brown spots. Using fresh, ripe ingredients is the best way to ensure top-notch results.
- Utilize tongs: Use tongs to turn the corn, pepper, and tomatillos while they’re grilling. This allows you to keep your hands far away from the open flames.
- Let the vegetables cool: Don’t forget to let all of the grilled components cool completely. You don’t want to prepare the salsa while anything is hot.
How to Use Tomatillo Salsa
There are endless ways to serve this awesome condiment, and you really can’t go wrong! Here are a few mouthwatering ideas:
- Add It to Taco Bowls
- Use It for Baked Salsa Chicken
- Pair It With Grilled Pork Tenderloin
- Spoon It Over Scrambled Eggs
- Add It to Quesadillas
- Use It As a Dip
- Mix It Into Mac and Cheese
- …clearly, endless possibilities! ?
Storage Instructions
- Refrigerator. Store leftover tomatillo salsa in an airtight container in the fridge for 2 to 3 days. The acidity from the tomatillos should stop the avocado from browning as quickly, but it’s best to use a container with minimal extra space (mason jars are great for this). If you don’t have a small enough container, you can press a piece of plastic wrap onto the surface of the sauce.
- Freezer. Place the salsa into a small container and freeze it for up to 1 month. Thaw it out in the fridge overnight before you enjoy it.
Pin this now to find it later
Pin It
Tomatillo Salsa Recipe
Ingredients
- 2 small ears fresh corn, shucked
- 1 small poblano pepper
- 8 ounces tomatillos, husked, (about 4 large tomatillos)
- 3 avocados, halved, pitted, peeled, and roughly chopped
- 3 tablespoons finely chopped red onion
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
Instructions
- Prep. Preheat a gas grill to medium heat.
- Grill. Grill the ears of corn over medium heat, turning occasionally, until golden on all sides, about 6 to 8 minutes. Remove from the grill and let it cool. Then, cut the kernels from the cob and transfer them to a large bowl. Set aside.
- Grill the pepper and tomatillos. Meanwhile, place the poblano pepper and tomatillos on the grill and cook for about 10 minutes, turning occasionally, until the skins are nicely charred. Remove them from the grill and let them cool. Once cool, peel the skin from the poblano, then remove the stem, core, and seeds.
- Combine. Chop the poblano and mix it with the corn kernels. Finely chop the tomatillos and add them to the corn mixture. Stir in the chopped avocado, onions, cilantro, and salt. Coarsely mash the mixture, especially the avocados, with the back of a fork. Stir and combine all the ingredients.
- Finish and serve. Taste the tomatillo salsa for salt and adjust. Then, serve.
Equipment
Notes
- To Store: Salsa can be kept in an airtight container in the fridge for 2-3 days.
- To Freeze: Place the tomatillo salsa in a small airtight container and freeze for up to 1 month. Thaw in the fridge overnight before enjoying.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Easy Homemade Sauces and Dips
Need more irresistible condiments in your life? I hear you loud and clear.
