tomatillo salsa verde

Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!

Fresh Tomatillo Salsa 

1 lb Tomatillos, husked, rinsed

cilantro- leaves and tender stems OK ( 1 cup, packed)

jalapeno (or more,

garlic clove

onion

lime juice

coriander

½ teaspoon sugar

tsp kosher salt

T olive oil (optional)

Place all ingredients in a food processor and pulse until uniformly combined.

Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)

This turned out so good. Who knew using fresh tomatillos would taste so good- I've always roasted them, but  this way is so much better!

Incredible recipe! I love the fresh and lively flavors of this salsa! I added about 1 TB of some cucumber water (a previous recipe for tzatziki where I strained the cucumbers and froze the liquid from them for a later day) just to counter a little bit of the Serrano pepper I added. This is suberp and will be a staple in my kitchen from now on!

Fantastic- I made the recipe as is, with 2 jalapeños. Perfect- I’ll never go back to roasting tomatillos again!

One of the best salsas I've ever had. TEN stars.

I was skeptical- I always roast. Well, never will I be doing that again. Can't believe it took me this long to discover this.

I also was a little hesitant about this one. But knew if it was on Feasting At Home, it would most likely be delicious. And it was. I like roasting, but this is just as good. And pretty!
Pairing this with the jackfruit tacos tonight. Super excited.

Easy and so tasty! We like fresh tasting salsa's and this delivered, a new favorite at our house.

This was delicious! Would this can well? Would I need to do anything differently? Thanks for all the delicious recipes :)

This recipe is amazing! I don’t have a food processor, but just dicing everything worked perfectly. New family favorite.

I’m a chef and I have always toasted my tomatillos. All I can say is WOW! It has such a bright taste.  I made a triple batch, some to give to friends and sons for my family.

A classic tomatillo salsa verde recipe that&#39;s used as a dip for tortilla chips, a condiment, or as a sauce for enchiladas or tacos. You&#39;ll love the combination of fresh tomatillos, chile peppers, and cilantro!

Tomatillo Salsa Verde Recipe

tomatillos

hot green chiles

garlic

chicken broth broth

cilantro ((stems removed, then chopped))

lime juice (add to taste)

kosher salt (add to taste)

black pepper

Add tomatillos, chiles, onion, and garlic to a large saucepan. Add enough broth just to just barely cover the vegetables.

Sprinkle in a little salt and bring to a boil on high heat. Cover and immediately reduce heat to a gentle simmer. Continue simmering for approximately 15 to 20 minutes or until the tomatillos and peppers are tender. Remove the lid in the last 5 to 10 minutes.

Let the salsa cool slightly then transfer to a food processor or a blender (an immersion blender is fine too). Add the lemon juice, salt, pepper, and fresh cilantro and pulse until the mixture reaches the desired consistency.

Use it as a dip, or sauce in chilaquiles or your favorite enchilada recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde is packed with flavor, super simple to whip up and freezer friendly!  This recipe is vgetarian, vegan and gluten free. [ see recipe VIDEO below ]

20-Minute Roasted Tomatillo Salsa Verde Recipe

lb (680 grams) Tomatillos (husks removed and quartered)

lb (200 grams) Poblano Peppers (cut

oz (375 grams) White Onion (skin removed,

Jalapeño (sliced in 1/2, seeds and ribs removed (optional))

Cloves of Garlic (large and unpeeled)

tsp Fine Sea Salt

Tbs Fresh Lime Juice

Fistful Fresh Cilantro

Set oven rack on the second setting from the top. Preheat the oven to broil.&nbsp;

On an unlined sheet pan, evenly place the tomatillos, poblano peppers (flesh side down), onion, jalapeño if using and garlic. Roast for about 10-12 minutes tossing and turning the vegetables once while roasting. The veggies will be blotchy with charring and softened when ready. Cool long enough to handle, then remove the garlic from its husk and add either to a food processor or blender along with all the roasted veggies, salt, lime juice, cilantro and water. Blend or process to a course puree&#039;. Taste for salt adjustment and thin with more water as needed, then scoop into serving bowl or into storage containers. It will thicken as it chills. 

Store in a lidded container in the refrigerator for up to one week or in the freezer for up to a month.&nbsp;&nbsp;

I LOVE salsa verde!  But I have to laugh at the "freeze for up to a month".  I made a HUGE batch of it with the windfall of tomatillos from my garden FOUR YEARS ago.  I froze it all in half quart containers and since I'm the only in my family who eats it, it's taken me a while to eat through it all.  Because it's a "liquid" of sorts and fills the whole container with just a thin layer at the top exposed to a tiny bit of air, the quality really didn't decrease at all during that time (air exposure is what kills the taste of things in the freezer).  I'm finally ready to stock up again with another windfall of tomatillos in the garden.  THanks for sharing your recipe!  I never saved the first one I used!  Yum!

This is my absolute favorite salsa verde recipe! I add one extra clove of garlic and don’t use any water at all. My husband and I literally eat it by the spoonful. Great in tacos, burritos, quesadillas and eggs!

It had been a good 20 years since I’d tried my hand at salsa verde, and I knew when I saw this recipe that I needed to change that ASAP. Fortunately I spotted some tomatillos at the farmers market (who even knew they could grow in Montana?!) and some fresh poblanos at the coop. Oh my gosh, Traci, this salsa is AMAZING! Roasting the ingredients gives a wonderful depth of flavor. The recipe comes together so quickly and it is, simply put, delicious. Can’t wait to make it again!

https://content.jwplatform.com/videos/2lnktQh3.mp4

Use it as a dip, or sauce in chilaquiles, Tacos Rancheros or your favorite Skillet Vegetarian Enchiladas Verdes recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde (green salsa verde) is packed with flavor, super simple to whip up and freezer friendly!

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Tomatillo Salsa Verde Recipe

20-Minute Roasted Tomatillo Salsa V...

Top 3 tomatillo salsa verde recipes from across the web

The most viewed tomatillo salsa verde recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Tomatillo Salsa

Tomatillo Salsa Verde Recipe

20-Minute Roasted Tomatillo Salsa V...

The most viewed tomatillo salsa verde recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine