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    Home » Recipes » Appetizers

    Published: Jul 12, 2020 · Modified: Jan 5, 2022 by Nisha · This post may contain affiliate links · 2 Comments

    Tomatillo Salsa Verde (healthy, paleo, vegan, GF)

    Jump to Recipe
    5 from 3 votes

    Tomatillo Salsa Verde recipe with step by step photos. Authentic, fresh, chunky, spicy Salsa Verde that'll brighten up any dish. This recipe makes almost 3 bowls of salsa.
    Tomatillo Salsa Verde (healthy, paleo, vegan, GF)

    Fresh Tomatillo Salsa is my favorite salsa to order at Mexican restaurants. Unfortunately, the storebought versions are loaded with insane amounts of sodium, and so I decided to make my own.

    Similar to my Chipotle Salsa, Tomatillo Salsa Verde is prepared with fresh ingredients that are first pan-roasted and then blended into a puree. The end result is chunky, authentic, and spicy salsa.
    Tomatillo Salsa Verde (healthy, paleo, vegan, GF)

    Where can I find green tomatillos?

    Green tomatillos are not exactly easy to find, but you can try a few local grocery stores. You will have better luck at a Latino supermarket.

    How to make Homemade Salsa Verde from scratch?

    • roast the veggies
    • blend the veggies
    • enjoy!

    Is Tomatillo Salsa Verde spicy?

    YES! This recipe calls for 1 jalapeno and 2 serrano peppers. Start with blending just the jalapeno pepper, if you can handle more spice, add 1 serrano chili at a time. This salsa is SPICY!
    Tomatillo Salsa Verde (healthy, paleo, vegan, GF)

    Tomatillo Salsa Verde is:

    Fresh
    Delicious
    Light
    Authentic
    Healthy
    Vegan
    Gluten-Free
    Versatile
    Tomatillo Salsa Verde (healthy, paleo, vegan, GF)

    How to make Tomatillo Salsa Verde recipe step by step?

    1. Heat up a castiron skillet on medium heat, once hot, add oil.
    2. Add tomatillos, half an onion, jalapeno, serrano chilies, and unpeeled garlic cloves. Cook for 5 minutes on one side.
    Tomatillo Salsa Verde (healthy, paleo, vegan, GF)

    3. Flip the veggies. Notice the char. Cook the veggies for another 5-7 minutes on the other side.
    4. Veggies are done. Let them cool for about 5 minutes.

    5. Add the veggies in a food processor except for the serrano chilies. Add one at a time based on your level of spice. Season with salt.
    6. Add cilantro leaves.
    7. Pulse until slightly smooth, but still chunky.
    8. Add ¾ cup of water, and another ¼ cup if need be. I added 1 cup total. Pulse some more.

    Refrigerate Salsa. Enjoy with chips!

    📖 Recipe Card

    Tomatillo Salsa Verde

    5 from 3 votes
    By: Nisha
    Authentic, fresh, spicy Tomatillo Salsa Verde that'll brighten up any dish. This recipe makes almost 3 bowls of salsa.
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Servings 8 servings
    Calories 33 kcal
    SaveSaved! Pin Print

    Ingredients
      

    Pan-Roast the Veggies

    • 1 tablespoon avocado oil
    • 8 green tomatillos, ~ a little over a pound
    • ½ medium onion, sliced in half
    • 1 jalapeno, sliced in half
    • 2 serrano chilies, sliced in half
    • 4 cloves unpeeled garlic

    Blend Salsa

    • all pan-roasted veggies except serrano peppers
    • 1 cup cilantro leaves
    • ¾ teaspoon salt
    • ¾ - 1 cup water

    Instructions
     

    • Heat up a castiron skillet on medium heat, once hot, add oil.
    • Add tomatillos, half an onion, jalapeno, serrano chilies, and unpeeled garlic cloves. Cook for 5 minutes on one side.
    • Flip the veggies. Notice the char. Cook the veggies for another 5-7 minutes on the other side.
    • Veggies are done. Let them cool for about 5 minutes.
    • Add the veggies in a food processor except for the serrano chilies. Add one at a time based on your level of spice. Season with salt.
    • Add cilantro leaves.
    • Pulse until slightly smooth, but still chunky.
    • Add ¾ cup of water, and another ¼ cup if need be. I added 1 cup total. Pulse some more.

    Refrigerate and enjoy with chips!

      Nutrition

      Calories: 33kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 223mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 207IUVitamin C: 8mgCalcium: 10mgIron: 1mg
      Course Appetizer
      Cuisine Mexican
      Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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        Recipe Rating




      1. Anisha J says

        September 02, 2020 at 8:57 pm

        5 stars
        I bought Tomatillos for the first time in my life and had never tasted them before. I was planning to use them for Indian coriander chutney as an experiment. Instead, I saw this drool-worthy recipe on your Insta feed and decided to make it. And I am so glad I did because it was the bomb!
        We used it in many ways - with tortilla & chips, on a toast, in a wrap, with omlette (my husband even dipped a plain eggo waffle in it and said it tasted amazing,lol!)
        Thanks for sharing the recipe!

        Reply
      2. Shreya Kadu says

        August 16, 2020 at 3:17 pm

        5 stars
        Love love this salsa.

        Reply

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      Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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