Moe’s Tomatillo Salsa Recipe

Okay, so listen. You have to try this. It’s called Moe’s Tomatillo Salsa Recipe, and oh wow, it’s super yummy, drizzled over Moe’s BBQ Baked Beans or Moe’s Black Beans.

It’s kind of green, kind of spicy, and really, really good with chips or tacos. It has these little green things called tomatillos. We roast them to make them soft and tasty. Then we mix them up with some stuff like garlic and cilantro. Easy, right?

If you like salsa-like, the good kind-then this one’s for you. And guess what? You can make it at home! Yep, Moe’s Tomatillo Salsa Recipe is simple, fun, and tasty. Let’s go!

What Does Moe’s Tomatillo Salsa Taste Like?

Moe’s Tomatillo Salsa tastes super fresh and a little bit tangy. The tomatillos give it a sour, juicy pop that makes your tongue go, “Wow!” It’s kind of like a green tomato, but brighter and fun.

Then there’s a little heat from the Serrano pepper. It’s not too spicy, but just enough to make your mouth feel warm. If you like spicy food, you’ll smile. If you don’t, you can make it less hot by taking out the seeds.

Oh, and the cilantro and lime? So good! They make the salsa taste like sunshine and summer. It’s yummy on chips, tacos, or even eggs. Trust me, once you try it, you’ll want to put it on everything!

Ingredients Required for Moe’s Tomatillo Salsa Recipe

Here’s the list of Ingredients you’ll need to make this Moe’s Tomatillo Salsa

• 1 lb fresh tomatillos (or 1 can, drained – skip roasting if using canned)
• 1–2 Serrano chiles, stem removed (deseed for milder heat)
• ¼ small white onion, roughly chopped
• 2 cloves garlic
• ½ tsp kosher salt (adjust to taste)
• 1 small handful fresh cilantro, stems and leaves
• 1 tbsp fresh lime juice

Kitchen Utensil You’ll Need

1. Baking sheet
2. Broiler or oven
3. Knife & cutting board
4. Molcajete (traditional) or food processor/blender
5. Mixing bowl
6. Spoon or spatula

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 1 ½ cups

Difficulty: Easy

How to Make Moe’s Tomatillo Salsa

Simply follow the steps given below to make your Moe’s Tomatillo Salsa at home

Step 1: Prepare the Tomatillos
Remove the papery husks from the tomatillos. You’ll notice a sticky residue on the surface – give them a good rinse under running water to remove that. Choose firm, dark green tomatillos for best results. Cut the larger ones in half.

Step 2: Roast
Place the tomatillos and Serrano chilies on a baking sheet. Broil them for 5–10 minutes, turning once if needed, until the skins are blistered and the tomatillos are soft and olive-green. They should look a bit collapsed and charred in spots – that’s flavor!

Note: Using canned tomatillos? Skip the roasting – they’re already cooked. Just drain them well.

Step 3: Grind the Aromatics
In a molcajete or food processor, add chopped onion, garlic, and salt. Grind or pulse until it becomes a rough paste. This step brings out a savory base that blends beautifully with the roasted tomatillos.

Step 4: Blend the Salsa
Add your roasted tomatillos and Serrano to the molcajete or processor. Grind or pulse until the texture is to your liking. We love a chunky, rustic consistency, but feel free to smooth it out if you prefer.

Step 5: Add the Freshness
Stir in finely chopped cilantro – stems and all (they’re packed with flavor) – and a tablespoon of lime juice. Taste and adjust salt or lime as needed. That’s it!

Some Tasty Ways To Customize and Serve This Moe’s Tomatillo Salsa

1. Add Avocado for Creaminess
When we’re craving something a little smoother and richer, we blend in half an avocado. It turns the salsa into a creamy, dreamy dip that’s somewhere between guac and salsa – perfect for tacos or even as a chip dip upgrade.

2. Toss in a Roasted Jalapeño
For a smokier heat profile, we sometimes swap or add a roasted jalapeño to the mix. It brings a slightly different spice and depth. If you’re feeling bold, leave the seeds in!

3. Sweeten It Up
A tiny drizzle (like ½ tsp) of honey or agave can mellow out the tang if the tomatillos are extra sour. We’ve tried this when serving the salsa with grilled chicken – it’s a game-changer.

4. Go Garlic-Heavy
When we want something bolder, we throw in an extra clove or two of roasted garlic. It’s deeper and sweeter than raw garlic, and adds an almost umami undertone that’s so good on grilled steak or roasted veggies.

5. Mix in Roasted Corn or Black Beans
This turns the salsa into more of a topping or salad. We love doing this when we serve it alongside grilled meats or tacos – adds texture and makes it more filling.

6. Spice It With a Pinch of Cumin or Coriander
We’ve tried stirring in a pinch of ground cumin or coriander when we want a slightly more earthy, rounded flavor. Just a little goes a long way, especially if you’re using the salsa in burrito bowls.

7. Make It a Dressing
Blend in a splash of olive oil and a little more lime juice to thin it out and turn it into a zesty, green salad dressing. Try it over a taco salad – trust us, it’s ridiculously good.

Our Favorite Ways to Serve It

1. Breakfast Eggs, Any Style
Scrambled, fried, poached – doesn’t matter. A spoonful of this salsa over eggs makes breakfast feel like brunch at your favorite café.

2. Over Grilled Meats
We love spooning it over grilled chicken thighs, skirt steak, or pork chops. It adds instant freshness and brightness – especially on smoky meats.

3. Taco Night Must-Have
Whether it’s carnitas, barbacoa, or even veggie tacos, this salsa belongs on the table. We never do taco night without it now.

4. With Chips (Obviously)
It’s not just a dip – it’s the dip. We serve it at every party or game day gathering and it disappears in minutes. Try it with homemade tortilla chips if you really want to impress.

5. Drizzled on Nachos or Chilaquiles
The tang of the tomatillos cuts through all the cheesy richness. We’ve drizzled it over late-night nachos and lazy Sunday chilaquiles – both highly recommended.

6. Stirred Into Rice or Quinoa
A few spoonfuls mixed into cooked rice or quinoa instantly turns it into a flavorful side dish. We especially love it with grilled fish.

Some Tips on This Moe’s Tomatillo Salsa Recipe

Pick green tomatillos
Look for tomatillos that are green and feel firm. If they look soft or yellow, skip them!

Take off the husk
Tomatillos wear little paper jackets. Peel them off before you wash!

Wash off the sticky stuff
Tomatillos feel a little slimy. Rinse them well under water until they feel clean.

Cut big tomatillos in half
If they’re big, just slice them down the middle. That helps them cook better.

Roast until they get soft and a little black
Put tomatillos and peppers under the broiler until they look a bit burnt. That’s when they taste the best!

Don’t touch your eyes after cutting peppers!
Serrano peppers are spicy! Wash your hands or wear gloves when you cut them.

No molcajete? No problem!
You can use a blender or food processor if you don’t have a grinding bowl.

Cilantro has flavor in the stems too
Don’t throw away the stems! Chop them up with the leaves – they’re tasty.

Want it less spicy? Take out the seeds
If you like mild salsa, remove the seeds from the Serrano pepper before roasting.

Taste and tweak at the end
Before you’re done, give it a little taste. Maybe it needs more salt or a tiny splash of lime. You be the boss!

How to Store and Reheat Moe’s Tomatillo Salsa

To Store:
Transfer any leftover salsa to an airtight container and refrigerate. It stays fresh and vibrant for up to 5 days.

To Reheat:
Salsa verde is typically served cold or at room temperature, but if you’d like to warm it, gently heat in a saucepan over low heat for 2–3 minutes. Avoid boiling to preserve the bright, fresh flavors.

 

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 that people often ask.

1. What are the ingredients in Moe’s salsa?

Moe’s signature salsa verde is all about bold, fresh flavor. The core ingredients are roasted tomatillos, Serrano peppers, garlic, white onion, cilantro, salt, and a splash of lime juice. That’s it! No preservatives or fillers – just simple, clean, zesty ingredients.

2. What is tomatillo salsa made of?

Tomatillo salsa (also known as salsa verde) is typically made from tomatillos, which are small green fruits wrapped in papery husks. Ours gets extra flavor from roasting them alongside Serrano chiles, then blending them with onion, garlic, cilantro, and lime. It’s tangy, slightly smoky, and vibrant.

3. What is the green sauce at Moe’s?

If you’re a fan of Moe’s Southwest Grill, that green sauce you love is their version of tomatillo salsa verde. It’s tangy, spicy, and fresh – and this homemade version gets you as close to the original as it gets, maybe even better if you ask us. The key is roasting the tomatillos and chilies for depth of flavor.

4. What’s the difference between salsa verde and tomatillo salsa?

Great question! Honestly, the terms are often used interchangeably. “Salsa verde” just means “green sauce” in Spanish, and tomatillo salsa is one common type of salsa verde. Some versions use other green ingredients like jalapeños, green tomatoes, or even avocados, but the classic base is roasted tomatillos – just like Moe’s.

5. Can I use canned tomatillos instead of fresh?

Yes – and we’ve done it plenty of times! If you can’t find fresh tomatillos, canned ones work great. Just make sure to drain them well. Since canned tomatillos are already cooked, you can skip the roasting step and blend them directly with the other ingredients.

6. How spicy is Moe’s tomatillo salsa?

It has a nice kick, thanks to the Serrano peppers. That said, it’s totally customizable. For less heat, remove the seeds from the chiles or use just half a pepper. For extra fire, go all in – or even add an extra chile.

7. Do I need a molcajete to make it?

We love using a molcajete for authenticity and texture, but you absolutely don’t need one. A food processor or blender works perfectly and saves a little arm workout. Just pulse to your desired consistency – we like it a little chunky.

8. Can I make it ahead of time?

Yes, and it actually gets better after a few hours in the fridge! The flavors meld and deepen, making it even more delicious. We often make a batch in the morning if we’re planning to serve it for dinner or at a party.

9. How long does it last in the fridge?

Stored in an airtight container, this salsa stays fresh for up to 5 days in the refrigerator. We recommend using a glass jar or container to preserve the brightness and prevent any garlic-onion aroma from lingering in plastic.

10. Can I freeze leftover salsa verde?

You can – and we have! The texture changes slightly after freezing, but the flavor stays great. Freeze in small portions (like ice cube trays or zip-top bags) and thaw in the fridge overnight. Give it a stir before serving, and you’re good to go.

Moe’s tomatillo salsa isn’t just a recipe – it’s a staple. Bright, bold, and beautifully balanced, it’s the kind of salsa that makes you wonder why you ever bought the store-bought stuff. It’s easy to make, keeps well, and tastes even better the next day. Don’t be surprised if you start putting it on everything.

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