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

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.

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.

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 is:

Fresh
Delicious
Light
Authentic
Healthy
Vegan
Gluten-Free
Versatile

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.

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 3/4 cup of water, and another 1/4 cup if need be. I added 1 cup total. Pulse some more.

Refrigerate Salsa. Enjoy with chips!

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Tomatillo Salsa Verde

Authentic, fresh, spicy Tomatillo Salsa Verde that'll brighten up any dish. This recipe makes almost 3 bowls of salsa.

5 from 2 votes

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course Appetizer

Cuisine Mexican

Diet Vegan, Healthy, Gluten-Free, Paleo, Whole30

Servings: 8 servings

Calories: 33kcal

Author: Nisha

Ingredients

Pan-Roast the Veggies

• 1 tbsp avocado oil
• 8 green tomatillos ~ a little over a pound
• 1/2 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
• 3/4 tsp salt
• 3/4 - 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 3/4 cup of water, and another 1/4 cup if need be. I added 1 cup total. Pulse some more.

Refrigerate and enjoy with chips!

Nutrition

Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg

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