Discover the authentic flavors of Mexico with this incredible Moe’s tomatillo salsa recipe that will transform your taco nights forever. This traditional Salsa Verde showcases the bright, tangy essence of roasted tomatillos combined with smoky garlic and fresh herbs.
Unlike typical tomato-based salsas, this tomatillo salsa recipe delivers a citrusy punch that perfectly complements everything from steak tacos to chorizo and potato dishes. The roasting technique creates a beautiful balance between the natural tartness of tomatillos and sweet, caramelized flavors.
This desert island salsa will become your go-to condiment, bringing authentic Mexican flavors straight to your kitchen with simple ingredients and traditional techniques passed down through generations.
What Does Moe’s Tomatillo Salsa Recipe Taste Like?
Moe’s tomatillo salsa offers a complex flavor profile that sets it apart from conventional tomato salsas. The roasted tomatillos provide a bright, citrusy tang with sweet, smoky undertones that develop during the broiling process. This creates a perfect balance between tartness and caramelized sweetness.
The roasted garlic adds depth and mellowness, while the jalapeño brings just the right amount of heat without overwhelming the delicate tomatillo flavors. Each spoonful delivers layers of complexity that dance on your palate.
Fresh white onion contributes a crisp, clean bite that cuts through the richness, while cilantro adds that essential herbaceous freshness that makes this salsa Verde truly authentic. The overall taste is bright, zesty, and incredibly satisfying.
Ingredients Required for Moe’s Tomatillo Salsa Recipe
Here’s the list of Ingredients you’ll need to make this Moe’s Tomatillo Salsa
- 2 pounds fresh tomatillos, husks removed
- 4 cloves garlic, unpeeled
- 1 large jalapeño pepper (or 2 serrano peppers)
- ¼ cup white onion, finely diced
- 2-3 tablespoons fresh cilantro, chopped
- Salt to taste
- Cold water for rinsing
Kitchen Utensil You’ll Need
- Baking sheet
- Blender
- Sharp knife
- Cutting board
- Serving bowl
- Spoon for stirring
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: Makes about 2 cups
How to Make Moe’s Tomatillo Salsa
Simply follow the steps given below to make your Moe’s Tomatillo Salsa Recipe at home
1. Prepare the tomatillos: Remove papery husks from tomatillos and place them on a baking sheet. Position oven rack 4 inches below broiler and preheat broiler.
2. Add garlic and pepper: Place unpeeled garlic cloves on the baking sheet. Remove stem from jalapeño and place cut-side down alongside tomatillos.
3. Roast the vegetables: Broil for 6 minutes, then flip everything and broil for another 6 minutes until tomatillos are darkly roasted and softened.
4. Cool and prepare: Let roasted vegetables cool completely. Peel garlic cloves by gently pressing – skins should slip off easily.
5. Blend the base: Add roasted tomatillos with all their juices, peeled garlic, and roasted jalapeño to blender. Pulse until you achieve a slightly chunky consistency – not completely smooth.
6. Season and adjust: Pour salsa into serving bowl. Add salt to taste and thin with water if desired for a more traditional Mexican consistency.
7. Prepare onion: Dice white onion into small pieces (less than 1/4 inch). Rinse under cold water and drain well to remove harsh bite.
8. Finish with aromatics: Stir in rinsed onion. Chop cilantro leaves and tender stems together, then fold into salsa.
9. Final seasoning: Taste and adjust salt as needed. Let flavors meld for 10 minutes before serving.
Some Tasty Ways To Customize and Serve This Moe’s Tomatillo Salsa
After making this salsa countless times, we’ve discovered some absolutely incredible pairings that showcase its versatility. Here are our favorite ways to enjoy this tangy, smoky masterpiece:
1. Classic Carnitas Tacos
We love spooning this salsa over slow-cooked pork carnitas. The citrusy tang cuts through the rich, fatty meat perfectly, creating that ideal balance we crave in every bite.
2. Grilled Chicken Breast
This has become our go-to weeknight dinner. The salsa acts as both marinade and finishing sauce, transforming plain chicken into something restaurant-worthy.
3. Chorizo and Potato Breakfast Tacos
Weekend mornings call for this combination. The smoky salsa complements the spicy chorizo while brightening up the hearty potatoes.
4. Tortilla Chip Dip
Obviously a crowd favorite at our gatherings. The slightly thinner consistency makes it perfect for dipping, and guests always ask for the recipe.
5. Grilled Steak Fajitas
We’ve found that this salsa Verde elevates steak fajitas to another level. The roasted garlic pairs beautifully with charred beef.
6. Scrambled Eggs
Trust us on this one. A dollop of this salsa mixed into creamy scrambled eggs creates the most satisfying breakfast you’ll ever have.
7. Roasted Pork Shoulder
When we’re feeding a crowd, we slow-roast pork shoulder and serve it with this salsa. The combination never fails to impress.
8. Fish Tacos
The bright acidity complements grilled or blackened fish perfectly. We especially love it with mahi-mahi or red snapper.
9. Black Bean and Rice Bowls
For our vegetarian friends, this salsa transforms simple Moe’s BBQ Baked Beans and rice into a satisfying, flavorful meal.
10. Quesadillas
We use it as both a filling mixed with cheese and as a dipping sauce. The melted cheese and tangy salsa create pure magic together.
Some Tips on This Moe’s Tomatillo Salsa Recipe
1. Pick the right tomatillos.
Look for firm, bright green tomatillos. The papery husk should be tight. Avoid soft or yellow ones.
2. Don’t skip the roasting step.
Roasting makes the salsa taste so much better than boiling. It adds sweet, smoky flavor that you can’t get any other way.
3. Watch your broiler carefully.
Broilers can be tricky. Check your tomatillos every few minutes. You want them dark but not burned.
4. Save all the juices.
When you roast tomatillos, they make tasty juice. Don’t throw it away! Put it all in the blender with the tomatillos.
5. Let everything cool first.
Hot tomatillos will make your blender work too hard. Wait until they cool down before blending.
6. Don’t blend too much.
You want some texture in your salsa. Just pulse the blender a few times. It should be chunky, not smooth like soup.
7. Always rinse your onions.
Cut onions can taste too strong. Rinse them with cold water to make them milder and crispier.
8. Use white onions, not yellow.
White onions taste cleaner and fresher in salsa. Yellow onions can make it taste funny.
9. Chop cilantro with the stems.
The stems taste good too! Just chop them up with the leaves. It saves time and adds more flavor.
10. Taste and fix as you go.
Add salt little by little. If it’s too thick, add water. If it’s too thin, let it sit for a while.
How to Store and Reheat Moe’s Tomatillo Salsa
Store Moe’s tomatillo salsa in the refrigerator for up to one week in an airtight container. The flavors actually improve after a day as ingredients meld together. No reheating necessary – serve chilled or at room temperature for best flavor.
Moe’s Tomatillo Salsa Recipe
Ingredients
- 2 pounds fresh tomatillos husks removed
- 4 cloves garlic unpeeled
- 1 large jalapeño pepper or 2 serrano peppers
- ¼ cup white onion finely diced
- 2-3 tablespoons fresh cilantro chopped
- Salt to taste
- Cold water for rinsing
Instructions
- Prepare the tomatillos: Remove papery husks from tomatillos and place them on a baking sheet. Position oven rack 4 inches below broiler and preheat broiler.
- Add garlic and pepper: Place unpeeled garlic cloves on the baking sheet. Remove stem from jalapeño and place cut-side down alongside tomatillos.
- Roast the vegetables: Broil for 6 minutes, then flip everything and broil for another 6 minutes until tomatillos are darkly roasted and softened.
- Cool and prepare: Let roasted vegetables cool completely. Peel garlic cloves by gently pressing – skins should slip off easily.
- Blend the base: Add roasted tomatillos with all their juices, peeled garlic, and roasted jalapeño to blender. Pulse until you achieve a slightly chunky consistency – not completely smooth.
- Season and adjust: Pour salsa into serving bowl. Add salt to taste and thin with water if desired for a more traditional Mexican consistency.
- Prepare onion: Dice white onion into small pieces (less than 1/4 inch). Rinse under cold water and drain well to remove harsh bite.
- Finish with aromatics: Stir in rinsed onion. Chop cilantro leaves and tender stems together, then fold into salsa.
- Final seasoning: Taste and adjust salt as needed. Let flavors meld for 10 minutes before serving.
Video
Notes
Common Queries on This Moe’s Tomatillo Salsa Recipe
Here, we’ve got you covered with some common questions about the Moe’s Tomatillo Salsa Recipe that people often ask.
1. Can I use regular tomatoes instead of tomatillos for this recipe?
While tomatoes won’t give you the same authentic flavor, you can substitute them in a pinch. However, you’ll miss out on that distinctive citrusy tang that makes this salsa so special. Tomatillos have a completely different flavor profile – they’re much more tart and bright compared to tomatoes. We always recommend sticking with tomatillos for the best results.
2. What’s the difference between boiling and roasting tomatillos?
From our experience, roasting creates a much more complex flavor than boiling. The roasting process caramelizes the natural sugars in the tomatillos, creating that perfect balance of sweet and tart that we love. Boiling tends to make them more watery and less flavorful. We’ve tried both methods, and roasting wins every time.
3. How spicy is this tomatillo salsa?
This salsa has a mild to medium heat level. One jalapeño gives it just enough kick without being overwhelming. If you prefer more heat, we recommend using two serrano peppers instead. For a milder version, remove the seeds from the jalapeño before roasting. You can always adjust the spice level to your family’s preference.
4. Why do you rinse the chopped onion?
Rinsing the diced onion under cold water removes the harsh sulfurous compounds that make raw onion taste overpowering. This technique also makes the onion crisper and prevents it from dominating the delicate tomatillo flavors. We learned this trick from traditional Mexican cooks, and it makes a huge difference in the final taste.
5. Can I make this salsa ahead of time?
Absolutely! This salsa actually tastes better after sitting for a few hours or overnight. The flavors meld together beautifully. We often make it a day ahead for parties. Just add the cilantro right before serving to keep it fresh and vibrant. Store it covered in the refrigerator for up to a week.
6. What should I do if my salsa turns out too thick or too thin?
If it’s too thick, simply stir in a tablespoon of water at a time until you reach your desired consistency. If it’s too thin, let it sit for 15-20 minutes – the tomatillos will naturally thicken it up. We prefer ours slightly thinner than typical American salsas, as it works better as a condiment on tacos.
7. Can I freeze this tomatillo salsa?
While you can freeze it, we don’t recommend it. Freezing changes the texture of the onions and cilantro, making them mushy when thawed. The tomatillos also become watery. For best results, make smaller batches and enjoy fresh. It keeps well in the fridge for up to a week.
8. Why are my tomatillos not getting dark enough when roasting?
Make sure your oven rack is positioned close to the broiler element – about 4 inches away. Also, don’t overcrowd the baking sheet, as this prevents proper browning. We’ve found that some broilers run cooler than others, so you might need to roast for an extra 2-3 minutes per side. Look for deep caramelization and slight charring.
9. Can I use a food processor instead of a blender?
Yes, but a blender gives you better control over the texture. Food processors can over-process the salsa quickly, making it too smooth. If using a food processor, pulse very briefly and check frequently. We prefer the blender because it creates that perfect slightly chunky consistency that’s ideal for spooning onto tacos.
10. What’s the best way to serve this tomatillo salsa?
This salsa is incredibly versatile! We love it on steak tacos, chorizo and potato tacos, grilled chicken, and even as a dip with tortilla chips. It also makes an excellent sauce for enchiladas or Chilaquiles. The bright, tangy flavor complements rich, hearty dishes perfectly. Try it on eggs for a delicious breakfast twist!
This authentic Moe’s tomatillo salsa recipe brings the vibrant flavors of traditional Mexican cuisine straight to your table. The roasted tomatillos create an irresistible smoky-sweet base that pairs perfectly with any Mexican dish. Try this desert island salsa on your next taco night and experience why it’s considered one of the world’s most delicious salsas. Save this recipe and start creating unforgettable Mexican meals today!
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