How to make Tomatillo Salsa Verde at home? (Great on chips and tacos)

• Recipe: Tomatillo Salsa Verde
• Writer: Lizzie Green
• Content-Type: Food Blog

The greatest recipe for green salsa made with tomatillos! Find out how to create roasted tomatillo salsa at home, which goes great with chips, tacos, enchiladas, and other Mexican dishes.

Tomatillo salsa verde comes in a jar, which makes it very convenient to purchase, but making it fresh at home is BY FAR the superior option. This is the basic recipe for green salsa verde that I use.

It is tangy, it has a fresh taste, and it has a touch of heat. I always have some on hand to spice up any meal, whether breakfast, lunch, dinner, or something else entirely.

Instructions for Making Green Tomatillo Salsa

1. First, acquire some tomatillos! They are typically located in the same section of the grocery store as the jalapeno peppers. They resemble small green tomatoes that have paper husks wrapped around them. They’re available for purchase at the local farmer’s market during the summer months.
2. The stickiness of the tomatillos can be removed by removing the husks and rinsing the tomatillos under cool water.
3. Roast the tomatillos, onion, garlic, and jalapeno for fifteen minutes, or until the tomatillos have become tender.
4. In a food processor, combine with between one and two tablespoons of water and pulse.
5. To taste, season, and then serve!

You also have the option of charring the tomatillos and everything else on the grill. On the barbecue, I like to cook vegetables using this grill pan.

You’ve made your salsa verde, now what?

• Bring out the chips, and get to work with the scoops! Guacamole, pico de gallo, and margaritas are great accompaniments to this dish.
• Make a sauce out of it and use it over anything you’re going to be roasting or grilling.
• Make tacos! Any type of grilled or roasted vegetable taco filling will benefit from the addition of salsa verde. In addition, one of my favorite ways to make a creamy variant for tacos is by blending an avocado with my tomatillo salsa.
• Create a burrito bowl by layering beans, rice (or cauliflower rice), and avocado on top of the burrito filling.
• Keep some aside for breakfast and serve it alongside a frittata, on top of eggs, or as an ingredient in a speedy breakfast taco.

Tomatillo Salsa Verde

The greatest recipe for green salsa made with tomatillos! Find out how to prepare a zesty roasted tomatillo salsa that goes great with chips, tacos, enchiladas, and other Mexican dishes.

Ingredients

• 6 medium tomatillos
• 1/4 medium yellow onion, cut into large chunks
• 1 serrano or jalapeño pepper, stemmed* (see note)
• 2 garlic cloves, unpeeled, wrapped in foil
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lime juice
• ¼ cup chopped cilantro
• 1/2 to 3/4 teaspoon sea salt to taste

Instructions

1. Prepare a baking sheet by lining it with parchment paper and preheating the oven to 450 degrees Fahrenheit.
2. The stickiness of the tomatillos can be removed by removing the husks and rinsing the tomatillos under cool water. Toss the tomatillos, onion, and pepper with olive oil and a generous amount of salt after placing them on the baking pan and adding a drizzle of olive oil. Put the garlic cloves that have been wrapped in foil on the pan. Roast the tomatillos for 15 minutes, or until they have reached the desired consistency.
3. Take the garlic out of the foil wrapper, peel it, and then place it in the bowl of a food processor. Pulse the mixture after adding the roasted veggies, lime juice, and cilantro. If the viscosity of your salsa is too thick for your liking, add one to two tablespoons of water and stir to combine. Adjust seasonings according to taste.
4. Serve with chips or any dish of your choice that is inspired by Mexican cuisine.

Notes

• If you are unsure about your tolerance for heat, start by adding HALF of the pepper and add the rest according to your preference. If the salsa that you produced turned out to be excessively fiery, you can temper the heat by adding a few drops of white wine vinegar to the dish.
• Alternately, you may give this salsa a creamier texture by mixing in half of a ripe avocado.