Tomatillo Salsa Verde
This Tomatillo Salsa Verde is a summertime staple for me. I love this as a snack with chips, but you can also add this to your meals: it goes perfectly with Chilaquiles or Totchos.
Servings 4
Calories 33kcal
Ingredients
- 8 small tomatillos about 1 pound
- ½ white onion cut in half
- 1½ teaspoons minced garlic (about 3 cloves)
- 1 jalapeño halved and seeded
- ⅓ cup packed cilantro chopped
- 1 can mild chopped green chili peppers (4-ounce)
Optional additions:
- ½ tablespoon ground cumin added in step 5
- Salt and pepper to taste, added in step 5
- Seeds from jalapeño for spice (added in step 5)
Instructions
- Preheat the broiler. Line a large baking sheet with aluminum foil.
- Prep the tomatillos: remove their husks, wash them, and cut them in half.
- Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.
- Broil for 5 to 7 minutes or until everything is evenly charred.
- In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.
Notes
Toni’s Tips:
- After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling. Testers’ Tips:
- “Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN
- After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling. Testers’ Tips:
- “Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg