Tomatillo Salsa Verde
A simple recipe for a very flavorful Tomatillo Salsa Verde that can be used as a dip, sauce, marinade, and much more! You will never want a store-bought one ever again!
Servings: 3 cups
Calories: 176kcal
Ingredients
- 8 tomatillos (about 1 pound) husked and halved
- 2 jalapeños seeded and halved
- 1/2 white onion cut into wedges
- 4 garlic cloves gently smashed
- 3 tablespoons olive oil divided
- 1 bunch cilantro roughly chopped
- 1 lime juiced
- salt and pepper to taste
Instructions
- Set broiler to high heat. Place tomatillos and jalapenos, cut side up, onto a baking sheet and drizzle with 1 1/2 tablespoons oil. Season with salt and pepper.
- Broil for 5 to 6 minutes or until tomatillos and jalapenos are charred. Remove from oven and cool, about 10 minutes.
- In a blender combine tomatillo mixture and remaining salsa ingredients. Season with salt and pepper.
- Blend until chunky smooth.
Notes
Variations
- If you want a less tangy and more sweet tomatillo salsa verde, but can only find less ripe tomatillos, we recommend adding the garlic and onion to the tomato tillo mixture and instead of charring for a few minutes, roasting the tomatillo-onion mixture in the oven, at 375˚F for about 20-25 minutes. This will bring out some sweetness from the vegetables.
- Add 1-2 extra jalapeño peppers or simply include the seeds of the jalapeño in the original recipe, if you're looking to add more heat. Alternatively, omit the jalapeño for more mild results.
- If you want a more rich and creamy salsa, you can add 1/2 to 1 avocado to the salsa and blend together until smooth.
Nutrition
Calories: 176kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1166mg | Potassium: 336mg | Fiber: 3g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 31mg | Calcium: 28mg | Iron: 1mg