This Tomatillo Salsa Verde is a summertime staple for me. I love this as a snack with chips, but you can also add this to your meals: it goes perfectly with Chilaquiles or Totchos.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Appetizer, Sauce
Cuisine: Mexican
Servings: 4
Calories: 33kcal
Author: Toni Okamoto
Ingredients
8smalltomatillosabout 1 pound
½white onioncut in half
1½teaspoonsminced garlic(about 3 cloves)
1jalapeñohalved and seeded
⅓cuppacked cilantrochopped
1canmild chopped green chili peppers(4-ounce)
Optional additions:
½tablespoonground cuminadded in step 5
Salt and pepperto taste, added in step 5
Seeds from jalapeñofor spice (added in step 5)
Instructions
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.
Notes
Toni’s Tips:
- After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.Testers’ Tips:
- “Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN