Tomatillo Salsa Verde Recipe
User Reviews
4.8
18 reviews
Excellent
Tomatillo Salsa Verde Recipe
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Tomatillo Salsa Verde is a classic green sauce that is loaded with spicy flavor and is secretly so easy to make at home! Tomatillos are roasted in the oven with peppers, onion, and garlic and then blended together until thick and chunky.
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Ingredients
- 1 ¾ lbs. tomatillos husks removed
- 1 medium onion sweet or white
- 1-2 Jalapeno peppers or serrano peppers
- 4-6 garlic cloves
- 2 Tbsp. oil avocado or olive
- ½ cup cilantro leaves packed
- 1 Tbsp. lime juice freshly squeeze
- 1 tsp. salt
- ¼ tsp. black pepper
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Instructions
- Preheat oven to 450°F.
- Remove the husks and stems from the tomatillos and then rinse and scrub them thoroughly to remove the sticky coating.
- Trim the stems from the peppers, cut them in half lengthwise, and scoop out all of the seeds.
- Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
- Place the tomatillos stem-side up and jalapeño peppers skin-side up onto a large baking sheet along with the quartered onion and garlic cloves.
- Drizzle oil over all of the vegetables and rub it into their skin.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until the tomatillo skins begin to brown. Pull the garlic cloves out after 15 minutes to prevent burning.
- Add the roasted tomatillos, onion, jalapeño, garlic cloves that have been peeled, and any oil on the baking sheet to a large food processor along with the remaining ingredients.
- Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.)
- Serve immediately or store in the refrigerator for up to 24 hours for an even better flavor. Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator or up to 2-3 months if frozen.
Notes
- To Prep Ahead: Salsa verde gets better after it sits for a few hours, so prep it ahead of time and pull it out just before serving.
- To Store: Homemade salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator.
- To Freeze: Frozen salsa will end up with a layer of water on the top once thawed. To prevent this, add salsa that you'd like to freeze to a saucepan over medium-low heat and cook it down for 30-45 minutes. Doing this will remove most of the extra moisture and result in a better frozen salsa.
- To Reheat: Roasted salsa tastes delicious when served warm of cold. If you'd like to serve it warm simply reheat it in a medium-sized saucepan over medium heat for 2-3 minutes just before serving.
Nutrition Information
Show Details
Calories
37kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
121mg
(5%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
95IU
(2%)
Vitamin C
7mg
(8%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 121mg | 5% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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