Tomatillo Salsa Verde is incredibly delicious. It’s super easy to make and is hands down better than any store-bought product. It really is! This salsa will take your favorite homemade Mexican food to the next level. I promise!
Ingredients for Tomatillo Salsa Verde
- Tomatillos
- Serrano Pepper
- Cilantro
- White Onion
- Garlic
- Lime Juice
- Cumin
- Olive Oil
- Salt
- Sugar (or honey)
- Avocado-optional
How to Pick Ripe Tomatillos
It’s important to use ripe tomatillos in this salsa recipe. You’ve probably seen tomatillos in the store before. Even though they kind of look like green tomatoes, they’re not related! A ripe tomatillo will be firm to the touch, unlike a tomato. A ripe tomatillo also has a paper-like husk that is somewhat tightly wrapped around the tomatillo when it’s ripe. If you don’t plan on making green salsa immediately after purchasing ripe tomatillos from the store, just keep them in your refrigerator and they’ll stay good until you’re ready to use them. Don’t do that with tomatoes!
Let’s Make Tomatillo Salsa Verde
Making the salsa is easy. First, you need to turn the oven on to broil. You’ll need to roast the tomatillos along with the serrano pepper, onion, and garlic.
Cut the tomatillos and onion into quarter slices, and the deseeded serrano peppers in half. Place in a bowl along with the cloves of the garlic still in their skin. Add a bit of oil, cumin, and salt. Toss together until everything is well coated.
Everything then goes on a baking sheet lined with parchment paper and into the oven on the lowest rack.
After about 15 minutes under the broiler, the tomatillos and other ingredients will be roasted and look like this.
You won’t believe how good this makes your house smell. You’ll be salivating!
In a Nutribullet, Vitamix, or blender, blend the roasted ingredients (be sure to squeeze the garlic out of the skins) along with the cilantro, lime juice, and sugar. If you would like a creamy salsa, you can add avocado at this point. It’s optional though
Tomatillo Salsa Verde Serving Suggestions
- Serve with tortilla chips
- On Burritos
- On Enchiladas
- On a tofu scramble
- In a bowl
- On a salad
Serve some Tomatillo Salsa Verde to family and friends, or just treat yourself. You’re going to be surprised how a salsa so delicious can be so easy to make!
Easy Tomatillo Salsa Verde
- Total Time: 30 minutes
- Yield: Approx. 2 Cups
- Diet: Vegan
Description
Tomatillo Salsa Verde is incredibly delicious. Not only is it easy to make, but it’s also hands down better than any store-bought product. It really is! Give this salsa recipe a try. It will take your favorite Mexican food to the next level. I promise!
Ingredients
1 lb. Tomatillos, husks removed and cut into quarters
1/2 Half White Onion (or 1 small) cut into quarters
2 Serrano Peppers halved and seeded
4 Cloves of Garlic (in the skins)
Small handful of Cilantro with stems
Juice of 1 Lime
1 Teaspoon of sugar (or honey)
1/8 Teaspoon of Cumin
1 T Olive Oil
1/2 Teaspoon of Salt (or to taste)
Avocado-Optional
Instructions
- Turn the oven on to broil.
- Put the quartered cut tomatillos and onions into a bowl, along with the halved and deseeded serrano peppers, and gloves of garlic which still have their skins. Add the olive oil, cumin, and salt. Toss together until everything is well coated.
- Spread everything out on a baking sheet lined with parchment paper and place the oven on the lowest rack.
- After about 10 minutes under the broiler, check the ingredients and stir. Continue broiling for another 5 minutes or so. The tomatillos, onions, and peppers will be browned and roasted but not burnt.
- In a Nutribullet, Vitamix, or blender, blend together the roasted ingredients (be sure to squeeze the garlic out of the skins) along with the cilantro, lime juice, and sugar. If you would like a creamy salsa you can add avocado at this point. It’s optional though.
Notes
Add 1/2 and avocado for a creamier salsa
Jalapeno peppers, which are not as hot as Serrano peppers, can be substituted in the salsa
Tomatillo Salsa Verde can be kept in an airtight container for up to 4 days in the refrigerator
- Prep Time: 15
- Cook Time: 15
- Category: Salsa
- Method: Roast and puree
- Cuisine: Mexican
Leave a Reply