Tomatillo Salsa
This tomatillo salsa 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. So fresh and zesty!
Servings: 4
Calories: 33kcal
Ingredients
- 8 small tomatillos about 1 pound
- ½ white onion cut in half
- 1½ teaspoons minced garlic (about 3 cloves)
- 1 jalapeño halved and seeded
- ⅓ cup packed cilantro chopped
- 1 can mild chopped green chili peppers (4-ounce)
Optional additions:
- ½ tablespoon ground cumin added in step 5
- Salt and pepper to taste, added in step 5
- Seeds from jalapeño for 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
Tomato Tip: After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.
Storing Instructions: Place leftovers in an airtight container in the refrigerator for up to 5–7 days. Make sure the salsa is cool before sealing the container.
“Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg