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March 2, 2019

Spicy Tomatillo Salsa Verde


Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe. Perfect with enchiladas and a great addition to many dishes including tacos, tostadas, and eggs.

The tang of sweet roasted tomatillos, aromatic cilantro, slow-cooked onions, and lively serrano chiles make a salsa beloved throughout Central Mexico. 



This sauce is probably one of the most adaptable of all of the salsas: It can be used for dipping tortilla chips; adding zest to guacamole, or saucing enchiladas, tortas, or homemade Mexican pizza.
 







How to Make Spicy Tomatillo Salsa Verde


Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside.

The husks can be easily removed with your hands and discarded. You’ll notice a sticky film on the surface, which will come off with a quick rinse under warm water. 

Place tomatillos, chile peppers, onions on the baking sheet, drizzle with olive oil, and salt generously. Place in the preheated oven.

Roast for 15 minutes,  or until tomatillos are soft.

Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos.

Add the roasted vegetables, lime juice, and cilantro into blender and pulse. If your salsa is too thick, add 1 to 2 tablespoons of water to thin to desired consistency. Season to taste.



How to Store Tomatillo Salsa Verde

Storage suggestions: This salsa verde should keep well in the refrigerator, covered, for at least 1 week. 

Tomatillos are easy to preserve into jars of salsa verde. There is no peeling or seeding, simply roast the vegetables, combine the ingredients, blend together, simmer briefly, and process in a water bath canner.


Recipes with Tomatillo Salsa Verde

 Easy Shrimp Tostadas

Easy Green Chile Pork Stew

Enchiladas Verdes Con Queso



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Spicy Tomatillo Salsa Verde


Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe.

Ingredients:
  • 6 medium tomatillos, husked and rinsed, roasted
  • 1/4 cup water
  • 2-3 jalapeno or serrano peppers, stemmed and roasted (or 1 for less spicy)
  • 1/2 cup cilantro, chopped
  • 1/2 small white onion, cut into large chunks
  • 2 tbsp. lime juice
  • 1 garlic, minced
  • 1/2 tsp kosher or sea salt, or to taste
  • 1 1/2 tablespoons Olive Oil
Instructions:
  1. Preheat oven to 425 degrees F
  2. Line baking sheet with aluminum foil or parchment paper.
  3. Place the tomatillos, onion, and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss
  4. Roast for 15 minutes or until the tomatillos are soft.
  5. Add the roasted vegetables, lime juice, and cilantro into blender and pulse. If your salsa is too thick, add 1 to 2 tablespoons of water to thin to desired consistency. Season to taste.

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