Tomatillo Salsa Verde
Fresh, zesty, and packed with bold flavor, this Tomatillo Salsa Verde recipe is a must-make for taco night! Made with roasted tomatillos, jalapeños, and fresh cilantro, this authentic Mexican salsa comes together in just 10 minutes with 6 ingredients. It's incredibly flavorful, easy to make and way better than anything in a jar!
Ingredients
- 1 ½ pounds tomatillos, removed from the husk and washed
- 2 jalapenos, stems removed
- ½ white onion, cut into quarters
- ½ cup fresh cilantro, packed (both leaves and stems are okay)
- 2 tablespoons lime juice, freshly squeezed
- 1 ½ teaspoons salt
Instructions
- Preheat the oven broiler to high. Move one rack in your oven 4-6 inches below the heat source.
- Place the tomatillos (removed from the husk), jalapenos (stems removed) and onion (cut into quarters) on a foil-lined baking sheet.
- Place the baking sheet in the oven under the broiler for 4-5 minutes, or until the skins of the tomatillos and peppers are black and bubbling.
- Remove from the oven, flip the tomatillos, jalapenos and onion and cook under the broiler for an additional 3-4 minutes, or until the skins of the tomatillos and peppers are black and bubbling.
- Remove from the oven and immediately place the whole tomatillos, jalapenos and onion in a blender or food processor with the cilantro, lime juice and salt.
- Pulse the blender or food processor 10-15 times. I don’t recommend actually turning the blender on low or the salsa might turn out too thin. The level of chunkiness you’re going for will depend on how many times you pulse the salsa in the blender.
- Eat the salsa immediately warm, or place it in the refrigerator to chill before eating. Store the salsa in an airtight container in the fridge for up to one week.
Notes
- To spice up the salsa, roast 1-2 serrano peppers with the jalapenos.
- This salsa recipe is naturally gluten free and vegan.
- Salt to taste: once the salsa looks like it’s at your desired consistency in the food processor, remove the lid and dip a chip in there. Taste the salsa and decide if you like the consistency or if you want it a little less chunky. You can also decide if you’d like to add a little more salt at this time. I recommend adding only 1/4 teaspoon at a time, as you don’t want it to end up too salty.
- If you don’t have a blender of food processor: after the tomatillos, peppers and onions roast in the oven, you can transfer them to a large cutting board and chop them with a knife, then transfer them to a bowl. Finely chop the fresh cilantro and mix it in, along with the lime juice and salt.
Nutrition Facts
Calories 86kcal (4%)Carbohydrates 17g (6%)Protein 3g (6%)Fat 2g (3%)Saturated Fat 0.3g (2%)Polyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 1167mg (49%)Potassium 684mg (20%)Fiber 5g (20%)Sugar 10g (11%)Vitamin A 544mg (11%)Vitamin C 43mg (52%)Calcium 25mg (3%)Iron 2mg (11%)
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