Turn fresh tomatillos into a vibrant salsa verde with very little effort. This bright tasting sauce is thick and delicious making it perfect for dipping chips or staying in tacos.
Tomatillos are like a little gift all wrapped up in pretty paper and ready to reveal the tasty contents inside. A quick trip to the oven with onion and jalapeno and a handful of simple ingredients is all it takes to turn them into a delicious salsa. It is perfect with pork carnitas or chicken tacos.
Sometimes things just work out. My brother had been planning a carnita feast for family dinner.
He loves making them with oranges, sweetened condensed milk and Mexican Coke. It is so much different than how I make my carnitas but super delicious.
It just so happened we got about a dozen tomatillos in our CSA box that week. So I volunteered to be the salsa committee.
There is something about the bright flavors of cilantro and lime mixed with the tonatillo that makes it the perfect foil for the rich pork. Luckily it is super easy to make too.
The tomatillos taste better cooked a hit before they are made into salsa. They are a little too acidic and sharp when they are raw.
Some people boil the tomatillos before making them into salsa. I think roasting them brings out their sweetness and rounds out the flavor a bit.
Besides I love the complexity of flavor it adds to the onion and jalapeno as well. In fact I like it so much that I add a little char to the vegetables in my more traditional red tomato salsa as well.
Once the roasted vegetables are cooled all you have to do is add cilantro, a bit of lime juice and some simple seasonings. Whir it all up in your food processor or blender and you’ll be ready to dig in!
As expected, the salsa was fabulous in our tacos. We enjoyed the rest as a dip for some tortilla chips the next day.
The recipe as written makes about 2 cups of salsa. So it disappears plenty quickly.
However you can store it in the refrigerator for up to a week or in the freezer for up to three months. Just make sure it is in an airtight container.
To make a fun and easy guacamole, just mash an avocado and add a few heaping Tablespoons of salsa verde. Use it to top your nachos, tacos, burrito bowls or as a dip.
Easy Salsa Verde
- 1½ pounds tomatillos
- 1-2 jalapenos
- ½ white onion
- ½ teaspoon garlic powder
- ½ cup cilantro
- 2 teaspoons lime juice
- ½ teaspoon salt
- ½ teaspoon cumin
- Preheat oven to 400°F and grease a rimmed baking sheet.
- Remove the husks from the tomatillos and rinse them. Cut in half and place cut side down on greased baking sheet.1½ pounds tomatillos
- Cut onion into large chunks and place on baking sheet.½ white onion
- Cut jalapeno(s) in half. For a milder salsa remove the seeds and ribbing. Place cut side down on baking sheet.1-2 jalapenos
- Roast vegetables for about 25 minutes. Allow to cool before proceeding.
- In a food processor or blender, combine all ingredients and process to your desired consistency. Taste and adjust seasonings to your liking.½ teaspoon garlic powder, ½ cup cilantro, 2 teaspoons lime juice, ½ teaspoon salt, ½ teaspoon cumin
- Store in the refrigerator for up to a week or the freezer for up to 3 months.