How To Make Tomatillo Salsa Verde
Add a Mexican twist to your dish with this tomatillo salsa verde. It’s made with roasted tomatillos and jalapeno, blended with lemon juice, for a tangy dip!
Serves:
Ingredients
- 1½lbtomatillos
- ½cupwhite onion,chopped
- 2garlic cloves,or more, optional
- ½cupcilantro leaves
- 1tbsplime juice,fresh
- 2jalapeno peppers,or serrano peppers, stemmed, seeded, chopped, use whole for more heat
- salt,to taste
Instructions
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Remove the papery husks from tomatillos and rinse well.
Oven Roast:
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Cut the tomatillos in half and place the cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin.
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Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.
Pan Roast:
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Coat the bottom of a skillet with a little vegetable oil. Heat on high heat.
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Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
Boil:
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Place tomatillos in a saucepan, then cover with water.
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Bring to a boil and simmer for 5 minutes. Remove the tomatillos with a slotted spoon.
To Blend:
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Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
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Season to taste with salt. Cool in refrigerator.
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Serve with chips or as a salsa accompaniment to Mexican dishes. Enjoy!
Nutrition
- Calories: 90.82kcal
- Fat: 2.40g
- Saturated Fat: 0.34g
- Monounsaturated Fat: 0.37g
- Polyunsaturated Fat: 0.97g
- Carbohydrates: 17.53g
- Fiber: 5.16g
- Sugar: 10.56g
- Protein: 2.76g
- Sodium: 633.92mg
- Calcium: 29.64mg
- Potassium: 697.94mg
- Iron: 1.58mg
- Vitamin A: 27.74µg
- Vitamin C: 42.46mg
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