Tomatillo Salsa Verde Mexicana
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
20
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Calories
27 kcal
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Course
Condiments
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Cuisine
Mexican
Tomatillo Salsa Verde Mexicana
Description
Tomatillo Salsa Verde Mexicana features husked tomatillos roasted alongside sliced onions and whole garlic cloves to develop depth and a slight char. Roasted poblano or Anaheim chiles and peeled jalapeños add a mild to moderate heat and smoky flavor. The mixture also includes dried cumin and Mexican oregano to enhance earthiness, with kosher salt for seasoning.
Once roasted, all ingredients are pulsed in a food processor for a rough texture, keeping the salsa vibrant and slightly chunky. Fresh cilantro and lime juice balance acidity and freshness. This salsa can be used fresh for dipping or as a condiment to brighten a variety of dishes.
If preserving, citric acid may be added and the salsa canned in sterilized jars with a boiling water bath. Stored properly, it keeps in the refrigerator about a week.
Ingredients
- 1 to 2 pounds tomatillo preferably the little milpa tomatillos, husked
- 1 1/2 cups poblano chile roasted, peeled, seeded and chopped (about 4, or Anaheim chile
- 1/2 cup jalapeno pepper peeled, seeded and chopped (about 3 to 5
- 4 cups white onion sliced, or yellow onion
- 6 cloves garlic whole and unpeeled
- 1 tablespoon cumin
- 1 tablespoon oregano preferably Mexican, dried
- 1 tablespoon kosher salt
- 2 tablespoons epazote optional, chopped
- 1/4 cup cilantro chopped
- lime juice to taste
- citric acid only if canning, Fruit Fresh or other source
Instructions
- If you don't have your green chiles and jalapenos prepped, follow these directions for roasting peppers. Arrange the tomatillos, sliced onions and the garlic cloves on a cooking sheet (or two) and set under the broiler until they are a bit charred.
- Once you have all the vegetables prepped, peel the garlic and put it and everything else into a food processor and pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.
- If you are canning, add 1 teaspoon of the Fruit Fresh (citric acid) to each pint jar; the jars should be sterilized beforehand. Pack the salsa into the jars, and use a knife of chopstick to remove as many air pockets as you can find. Leave about 1/2 inch headspace. Seal the jars and process in a boiling water bath for 15 minutes.
- When the jars are ready, lift out of the boiling water and let them rest until their lids plink. Once they've cooled to room temperature, the salsa will keep in the pantry for more than a year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 352mg | 15% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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