Tomatillo Salsa (Salsa Verde)
I picked up this recipe from my Mexican neighbor, whose favorite salsa is salsa verde. Stamp of approval received. Easy, simple, delicious. Serve with your favorite chips. Roast the ingredients for extra smokiness or fanciness.
Print
Tomatillo Salsa
- Total Time: 30
- Diet: Vegan
Ingredients
Scale
- 1.5 cups water
- 1.5 lbs tomatillo (5–6 should do)
- 2 jalapeño
- 1 yellow onion, peeled, halved, & root removed
- 4 cloves garlic, peeled
- 2 Tbsp cilantro, stems removed & leaves chopped
- 1 Tbsp freshly squeezed lime juice
- 1/2 tsp lime zest
- pinch of sea salt
Instructions
- Add water to a medium-sized saucepan on medium-high heat, large enough to accommodate for all the ingredients. Add a pinch or two of sea salt. Bring to a rolling boil.
- Gently add whole tomatillos, jalapeños, onion, & garlic to the water. Boil for 10-15 minutes.
- When tomatillos are evenly cooked, ladle the contents of the pot into a blender or a food processor. You can tell when the tomatillos are cooked by its softness. If you can easily push down on a tomatillo with a wooden spoon, it’s ready!
- Blend the salsa to your desired consistency. Transfer back to the same pot you used earlier & cook on low for 5-10 more minutes. Stir occasionally. Add cilantro, lime juice, & zest. Turn off the heat & allow salsa to cool.
Notes
Looking for a smokier tomatillo salsa? Try roasting your ingredients! Roast the tomatillo, onion, garlic, & jalapeno with a little salt & safflower/canola/vegetable oil at 425ºF for 15-20 minutes. Then add it all to a food processor or blender with water.
- Prep Time: 10
- Cook Time: 20
- Category: Dips & Sauces
- Method: Boiled, Blended
- Cuisine: Latin
Leave a Reply