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• Why You Need My Tomatillo Salsa Recipe
• Ingredients & Substitutions
• How To Make Salsa Verde
• My Recipe Tips
• Serving Ideas
• Tomatillo Salsa (Salsa Verde Recipe) Recipe card
• Recipe Reviews

Before I ever made this tomatillo salsa , my tomatillo avocado salsa came first. I still love that one the most because it’s a little creamy, but it always bothered me that I couldn’t make it ahead. Enter this simpler salsa verde. It keeps incredibly well, and what it lacks in creaminess it makes up for in tangy, roasted flavor with a hint of heat. Make it with me when you want a salsa you can make in advance — or just one that’s super easy and different from your usual red versions!

Why You Need My Tomatillo Salsa Recipe

• Bright, roasted flavor – This green salsa ( verde is just green in Spanish!) reminds me of my fave at an authentic Mexican restaurant we go to every year. Roasting the tomatillos, garlic, and jalapeño makes it a little sweeter than most I’ve tried — amazing contrast to the tangy, slightly spicy flavors.
• Customizable – My roasted tomatillo salsa is pretty mild and blended smooth (that’s how my family likes it), but I’ve included tips to make it spicier or chunkier based on how you like yours.
• Easy to make on the spot or in advance – I mentioned that I mainly made this to prep ahead, but it’s also quick enough to make last minute! It’s only 7 simple ingredients (plus salt), takes less than half an hour, and there’s almost no chopping involved.
• Makes Mexican night even better – My favorite is a spread with other homemade salsa recipes , my easy guacamole , cheesy queso dip , and baked tortilla chips . But salsa verde is also the perfect finish on so many other foods — see my serving ideas below!

Ingredients & Substitutions

Here I explain the best ingredients for my tomatillo salsa recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Tomatillos – Look for ones with the papery husk tight around the fruit. I leave the husk on until right before cooking, because the tomatillos stay fresh longer that way. They’ll be sticky underneath, which is normal, so just wash away any residue. My picture below is after I removed the husks. And if you’ve got extras, use them to make my chile verde !
• Jalapeño – For a little spice. See my tips below to adjust the heat.
• Aromatics – The flavor of oven roasted garlic is incredible in this tomatillo salsa! (I do sometimes buy the already peeled cloves of garlic to save time here.) I add the onions later without roasting for a little bite, but you can roast those too if you like.
• Olive Oil – Just a tablespoon for roasting. Avocado oil works, too.
• Fresh Cilantro – I think it’s a must, but if you’re not a fan, fresh parsley is the closest substitute.
• Lime Juice – Adds tang and keeps the salsa verde fresh. I highly recommend fresh lime juice if possible, but have used bottled or even lemon juice in a pinch.
• Sea Salt

How To Make Salsa Verde

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Roast the tomatillos, jalapeños, and garlic. Spread them in a single layer on a lined baking sheet , drizzle with olive oil, and roast in the oven, flipping halfway through. They’re ready when the tomatillos are soft and browned. Set aside to cool completely.

1. Blend. Transfer everything from the pan into a food processor or powerful blender. Add the cilantro, onions, lime juice, and salt. Pulse the tomatillo salsa until it reaches the consistency you want.
2. Adjust the flavor. I mainly just adjust the salt to taste, but you can also add an extra splash of lime juice if you want it more tangy.

My Recipe Tips

• If you don’t feel like waiting, feel free to blend the salsa right after roasting. You’ll just need to chill it afterward. I prefer to let the roasted parts cool first, to avoid heating the cilantro.
• A small food processor is perfect here if you have one. I used my larger one for these pictures, but lately I’ve been making it in this small one . It’s easier to clean and the perfect size for this tomatillo salsa recipe!
• Pulse rather than running your food processor constantly. That way you can control the consistency better. This is especially important if you want it chunky, as the soft roasted ingredients will blend to a smooth texture pretty quickly.
• How to make it spicier: I use one jalapeño and it makes this salsa verde just a little spicy. If you want more heat, I recommend using two, or swap in a serrano pepper instead.
• How to make it less spicy: When I make this for my kids, I cut the pepper in half to remove the seeds and ribs before roasting. You can also choose milder peppers, like poblano peppers or banana peppers — these are larger, so just blend in about the amount that a jalapeño would be.
• Can you just use raw tomatillos? Yes, you’ll just miss out on the roasted flavor, but it’s much faster! I find tomatillo salsa verde turns out brighter and tangier with raw ones. If you want to go this direction, just blend without roasting.
• Want faster roasting and a deeper charred flavor? You can place the pan under the broiler instead of regular roasting — just keep an eye out to avoid burning. I slightly prefer regular roasting because the garlic fares better that way.

Serving Ideas

I put this tomatillo salsa on everything! Here are my favorite ways to enjoy it. Add a skinny margarita for the weekend!

• Dippers – The most obvious choice is tortilla chips , but I’ve also used mini bell peppers and cucumber slices for scooping.
• Tacos – My latest fave with this dip is barbacoa tacos , but you can also opt for regular ground beef taco meat . I’ve also loved this salsa verde recipe as a swap for red salsa in my taco salad , over taco bowls , layered it into taco dip , and used it to finish off zucchini taco boats and taco casserole .
• Grilled Meats – Try it over my Mexican-inspired cilantro lime chicken , carne asada , or pollo asado ! You can also drizzle it over more basic options, like grilled chicken thighs , grilled shrimp , or even burgers .
• Breakfast – My husband loves it for a spicy kick over baked eggs , an omelette , or just a quick scramble with Mexican chorizo .

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Tomatillos (husks removed) ▢
• 1 medium Jalapeno (use 2 for extra spicy) ▢
• 2 cloves Garlic (whole, peeled) ▢
• 1 tbsp Olive oil ▢
• 1/3 cup Fresh cilantro ▢
• 1/4 cup Onion (finely chopped) ▢
• 1/2 tbsp Lime juice ▢
• 1 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil.
2. Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes , until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes , until tomatillos are soft, browned on the bottom again, and skins are puckered.
3. Set the pan aside to cool completely to room temperature. (This is optional; you can also just refrigerate the salsa after making it.)
4. Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor . (If you want less heat, cut the jalapeno in half before adding and remove the seeds.) Add the cilantro, onion, lime juice, and sea salt. Pulse until the desired consistency is reached.
5. Taste and add more salt to your liking if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you adjust the heat and get the consistency you like. I also have a few time-saving shortcuts up there.
• Store: Keep salsa verde in the refrigerator for up to 1 week.
• Freeze: Pop in an airtight container or zip lock bag (I prefer the bag), and freeze for up to 6 months. Thaw on the counter or in the fridge overnight, and give it a good stir before serving.
• Recipe yield: This recipe makes 1 1/2 cups. Feel free to double it if you’re making it for a party!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Tomatillo Salsa Recipe (Salsa Verde)

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Tomatillo Salsa (Salsa Verde Recipe)

My tomatillo salsa verde recipe is tangy and a little spicy, with a roasted flavor. It’s so easy to make with just 7 simple ingredients!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/salsa-verde/

Ingredients

• 1 lb Tomatillos (husks removed)
• 1 medium Jalapeno (use 2 for extra spicy)
• 2 cloves Garlic (whole, peeled)
• 1 tbsp Olive oil
• 1/3 cup Fresh cilantro
• 1/4 cup Onion (finely chopped)
• 1/2 tbsp Lime juice
• 1 tsp Sea salt (to taste)

Instructions

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil.
2. Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes , until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes , until tomatillos are soft, browned on the bottom again, and skins are puckered.
3. Set the pan aside to cool completely to room temperature. (This is optional; you can also just refrigerate the salsa after making it.)
4. Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor . (If you want less heat, cut the jalapeno in half before adding and remove the seeds.) Add the cilantro, onion, lime juice, and sea salt. Pulse until the desired consistency is reached.
5. Taste and add more salt to your liking if needed.

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you adjust the heat and get the consistency you like. I also have a few time-saving shortcuts up there.
• Store: Keep salsa verde in the refrigerator for up to 1 week.
• Freeze: Pop in an airtight container or zip lock bag (I prefer the bag), and freeze for up to 6 months. Thaw on the counter or in the fridge overnight, and give it a good stir before serving.
• Recipe yield: This recipe makes 1 1/2 cups. Feel free to double it if you’re making it for a party!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)