Quick Salsa Verde Recipe With Tomatillo – PlantX US
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Quick Salsa Verde Recipe With Tomatillo

The best half an hour I have ever spent? Whipping up this tomatillo salsa recipe. Punchy. Vibrant. Packed with fruity flavor. Ever since I learnt how to make green salsa, I have never looked back, and you won’t catch me buying it in a jar again!

Introduction

Is there anything better than Mexican food? I don’t think so. Out of all of the cuisines, nothing gets my tastebuds beaming like the bold and vibrant flavors of Mexican food. And where would Mexican food be without salsa? 

Tomatillo Salsa Verde - Ingredients

The glue that holds so many legendary dishes together, salsa is always a must-have. But with tomato salsa being the big name, tomatillo salsa verde often gets left in the shadows. 

I am here to write this wrong! Tangier and zestier than tomato salsa, this tomatillo salsa recipe is one of my favorite dips and I wouldn’t want to eat Mexican food without it. Tomatillos may be a little harder to find in the supermarket than regular tomatoes - but the results are worth it.

Tomatillo Salsa Verde

The best part? Ready in just 30 minutes, learning how to make tomatillo salsa is about as easy as it gets and the results are mouthwatering. 

So what are you waiting for? Grab the tomatillos and learn how to make green salsa now!

Variations

Tomatillo Salsa Verde - Variation

Dial up the spice (or dial it down) 

This tomatillo salsa recipe couldn’t be easier to adapt to the spice needs of whoever you are cooking it for. If you love spice, dial it up by whacking in another jalapeno in this recipe, or even a serrano pepper. And if you really want to set your tongue on fire, leave the seeds on. Alternatively, to cool this recipe down, leave out the jalapenos. It’s as simple as that! 

Slap in an avocado

A popular way of adding a creamy twist to your tomatillo salsa verde recipe is by adding some avocado into the mix when you blend it. This will give this vegan green salsa a luxuriously smooth finish and the more avocado you add, the creamier it gets!

Add sugar!

Tomatillos are known for being tarter, more acidic alternatives to tomatoes. This tomatillo salsa recipe showcases these punchy flavors. But if you have a sweet tooth, a sweeter variation tastes amazing too. Simply add ⅓ cup of sugar to the mix when you blend it to enjoy this tomatillo salsa recipe nice and sweet!

Quick Salsa Verde Recipe With Tomatillo

  • Prep Time: 5 Minutes

Here’s what you need:

Main Ingredients
  • 12 medium tomatillos (with husks removed and rinsed) or one 28oz tin of canned tomatillos
  • 1 white onion
  • 4 cloves of garlic
  • 1 jalapeno pepper or chili
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 large handful of chopped cilantro
  • ½ tsp salt

Directions

  • Preheat the oven to 400°F.
  • Cut the tomatillos into halves. Roughly chop the onion, garlic, and jalapeno into large chunks. Place the tomatillos, onion, garlic, and jalapeno/chili onto a baking tray with the olive oil and combine.
  • Roast for up to 25 minutes, or until the tomatillos are soft (but not burning).
  • Transfer the roasted ingredients to a food processor along with the cilantro, lime juice, and salt. Pulse until smooth.
  • Refrigerate until serving.

Top Tips

  • When you are buying your tomatillos, make sure to pick the best ones. Fresh, ripe tomatillos that are firm and vibrant green will taste better than those that are shriveled, so make sure to peel back the husk skin to have a good look before you buy!

    The first time I made this salsa I roasted the tomatillos for just 10 minutes. Big mistake! Why? Because without roasting, raw tomatillos have a strong sour taste. Roasting them softens this flavor, turning them into delicious treats. So don’t rush this step if you want to most delicious green salsa. 

    This tomatillo salsa recipe goes great with - yes, you guessed it - Mexican dishes. We’re talking tacos. We’re talking enchiladas. We’re talking burritos. We’re talking chili. Anything that boasts the epic spicy beanie veggie punch that Mexican cuisine has to offer is going to benefit from a dollop of this fresh and vibrant salsa verde on the top.

    My personal favorite? I love whipping this salsa up in preparation for a good old-fashioned dipping sesh! Get out the nacho chips, blitz together this salsa, and you will be in for a good night. 

To Wrap It All Up...

Movie night in? Tomatillo salsa. Family over for dinner? Tomatillo salsa. Quick lunch for one? Tomatillo salsa. 

Completely versatile and completely delicious, I am addicted to blitzing up some tomatillo salsa at any chance I get. It’s easy enough to be an everyday dish, but sophisticated enough to always feel special… and get rave reviews from my guests whenever I host a dinner party. That’s why this tomatillo salsa recipe is my new favorite dip! 

Frequently Asked Questions

We know that tomatillos make great salsa, but what the heck are they?! Tomatillos are small green fruits in the same family as tomatoes. Like tomatoes, tomatillos are a type of fruit that taste delicious in savory dishes. But don’t be fooled, these fruits may both make great salsa, but they have some big differences. Tomatillos are tarter, more acidic fruits that grow with a green husk around them, very different from your everyday tomato. This is why red and green salsas taste so different!
Tomatillos are often served in spicy dishes, which explains why they often get associated with spicy flavors. However, in actual fact, tomatillos themselves are not spicy. They have an acidic and tart fruit flavor, not a spicy one. It is the ingredients they are often matched with (like jalapenos in this tomatillo salsa verde recipe) that pack a spicy punch!
This tomatillo salsa recipe will last in the fridge for up to a week. This means if you whip up a big batch, you can enjoy dipping into it throughout the week. Or even better, if you invite your friends over for a spicy dipping sesh, you can enjoy the leftovers to yourself the next day! To extend the enjoyment even more, freeze this salsa for up to 2 months. Just make sure you keep it in an airtight container.

If you love this recipe…

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