Tomatillo Salsa Verde

Go Green!  This citrusy and zesty tomatillo salsa verde is so easy to make and the perfect accompaniment for tacos, enchiladas, or as a dip with tortilla chips.

Don’t get the wrong idea, I still love me some pico de gallo or traditional tomato-based salsa. But sometimes you gotta mix it up. I especially love tomatillo salsa verde with lighter proteins like chicken, fish, or shrimp, and a spoonful over breakfast eggs is divine!

With just a few simple steps, a fresh tomatillo salsa verde can be waiting in your fridge too to put a little extra zip on whatever you choose!

How to make Tomatillo Salsa Verde

• Choosing Tomatillos: Tomatillos look like little green tomatoes wrapped in a paperlike husk. They are usually near the tomatoes or peppers in a grocery store. When selecting tomatillos, try to pick ones that are deep green hue, without any signs of splotchiness or lightening. Also, the husk should be relatively tight, and the fruit inside should be firm, but not rock-hard. Too much squishiness means it’s over-ripe. At home, store them in a brown paper bag, and do not remove husks until you are ready to use them.

•  Prepping the tomatillos: Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Cut the tomatillos in half and place the cut side down on a baking sheet.

• Broil: tomatillos, unpeeled garlic, and jalapeño for 5-7 minutes. You could also roast the onion, but I prefer the taste of raw onion in this salsa.

• Pulse in a food processor: In short pulses, break down the tomatillos, onions, garlic, and cilantro. 

• Season to taste & serve: Taste, add more salt if desired, or lime or cilantro. Adjust to your taste.

Tomatillo Salsa Verde

Go Green!  This citrusy and zesty tomatillo salsa verde is so easy to make and the perfect accompaniment for tacos, enchiladas, or as a dip with tortilla chips.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Course Dip

Cuisine Mexican

Servings 2 cups

Ingredients

  

1x2x3x

• 1½ lbs tomatillos
• 3 clove garlic
• ½ white onion
• 1 jalapeno
• ½ lime
• ¼ cup cilantro
• ½ tsp salt

Instructions

 

• Set rack on the upper part of the oven and set oven to 450 degrees
• Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a baking sheet.
• Add a few garlic cloves (I used 3) to the baking sheet. Do not peel to protect the garlic from burning. Slice jalapeño in half and place cut side down. Remove seeds for more mild salsa
• Place the baking sheet on top rack in the oven and roast 5-7 minutes to lightly blacken the skins of the tomatillos.
• When tomatillos have charred a bit and skins are blistered, remove from oven. Peel the garlic skin and remove some charred skin from the jalapeño.
• In food processor or blender, combine the roasted tomatillos, garlic, jalapeño, chopped onion, lime juice, cilantro, and salt.

Keyword dip, salsa, salsa verde, tomatillo, tomatillo salsa verde

Tried this recipe?Let us know how it was!