Who doesn’t love salsa? It makes everything better! Your buddha bowls, your tortilla chips, your tacos… basically anything! We all love classic tomato salsa, but this green tomatillo salsa version will give the red one a run for its money.
This delicious recipe is another gem from the Plant-Based on a Budget cookbook by our dear friend Toni Okamoto, and it doesn’t disappoint! It’s fresh, savory and tart. The perfect topping or dip for any of our favorite vegan dishes! Are you ready to learn the ropes? Let’s get right to it!Print
This is another summertime staple for me. I love this Tomatillo Salsa as a snack with chips, but you can also add this to your meals: it goes perfectly with Chilaquiles or Totchos.
- 8 small tomatillos (about 1 pound)
- ½ a white onion (cut in half)
- 1½ teaspoons of minced garlic ((about 3 cloves))
- 1 jalapeño (halved and seeded)
- ⅓ cup of packed cilantro (chopped)
- 1 can of mild chopped green chili peppers ((4-ounce) )
- ½ tablespoon of ground cumin (added in step 5)
- Salt and pepper (to taste, added in step 5)
- Seeds from jalapeño (for spice) (added in step 5)
- Preheat the broiler. Line a large baking sheet with aluminum foil.
- Prep the tomatillos: remove their husks, wash them, and cut them in half.
- Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.
- Broil for 5 to 7 minutes or until everything is evenly charred.
- In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.
– After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.
– “Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN
Keywords: salsa verde, tomatillo salsa
First Things First! What Are Tomatillos?
Tomatillos are the superstar of the famous salsa verde or, in this case, tomatillo salsa. They are eaten raw or cooked and are originated from Mexico. Have I mentioned how beautiful they are? Like the strawberry groundberry fruit, the tomatillos are covered in this silk-like veil that protects their bright green skin.
Its sour flavor makes it perfect for salsas, and many other fresh Mexican inspired recipes. If you haven’t tried it yet, I really encourage you to do so! You’ll love it!
Tomatillo Salsa: Sour, Fresh & Spicy!
This green tomatillo salsa is such a great addition to all those rich recipes you love so much! You can add it on top of guacamole for a super lush dip, or as a base for a black bean taco to bring out all the flavors! The jalapeños and the green peppers give this yummy salsa that hot kick that just makes it so perfect!
If you are not a fan of the super spicy flavors, then add only half a jalapeño or omit altogether! Don’t like cilantro? Use parsley instead! Make this fantastic tomatillo salsa your own and make it on repeat!
About The Cookbook!
“Plant-based On a Budget” is one of those cookbooks that will always be on rotation! Simple, affordable, and mouth-watering recipes that suit the whole family and all tastes! It’s author, Toni Okamoto has made it her life’s work to find a way to bring people closer to the plant-based diet and end the myth that healthy plant food is expensive!
Toni is also the founder of the amazing blog Plant-Based on a Budget where she shares delicious recipes and tips on how to eat healthily and sustainably without breaking the bank! Are desperate to get your own copy of this gorgeous book? Get it here!
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This Tomatillo Salsa recipe was excerpted from the Plant-Based On a Budget cookbook by Toni Okamoto, BenBella Books. 2019. Photos by Jenny Love. Please note that this article contains affiliate links that support our work here at World of Vegan!