Tomatillo Salsa (Salsa Verde)

September 9th, 2010 by Erin Gennow
Tomatillo Salsa 2

Tomatillo Salsa 2

Homemade salsas are super easy to make and have a fresh from the garden taste that’s hard to get from a jar.   Plus, you can control the amount of salt when you make your own fresh salsa.  Here is a green salsa made with tomatillos (looks like a green tomato with a husk).  If you’ve never had a tomatillo, they are slightly crunchy with firm flesh, and less sweet than a tomato.  They make an excellent, refreshing salsa.

Active Prep Time: 5 -10 minutes

Makes: About 1 ½ cups


1 lb tomatillos (about 6-8), husked and rinsed

¼ cup onion, chopped

1 clove of garlic, rough chopped

1 jalapeno, or serrano chile, (rib and seeds removed if you prefer less spice)

2 tablespoons packed fresh cilantro

1-2 limes, zest of 1, juice of 1-2

Sea or kosher salt, to taste


Blender or Food Processor


Husk, rinse, and coarsely chop the tomatillos.  Chop ¼ cup of onion, rough chop 1 clove of garlic, and chop 1 jalapeno.  Zest 1 lime.

Tomatillos (husks removed)

Tomatillos (husks removed)

Add all the ingredients (tomatillos, onion, garlic, jalapeno, zest, and cilantro) into a food processor or blender and blend to almost your desired consistency.  Add in about 1 tablespoon of fresh squeezed lime juice and about ½ teaspoon of sea salt.  Blend again.  Taste for seasoning and add more lime juice or salt to taste.  If you have time, let it sit for 10 minutes or so and adjust the seasoning after the flavors have had time to meld for a bit.

Tomatillo Salsa

Tomatillo Salsa

If you prefer your salsa on the chunkier side blend it less, or just use a knife and chop everything by hand to the desired consistency.

Serve with chips or on tacos!


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2 Responses to “Tomatillo Salsa (Salsa Verde)”

  1. […] Pico de gallo, or other salsa […]

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