Tomatillo Salsa

This is a fantastic recipe for a homemade Salsa Verde (green salsa), also known as Tomatillo Salsa. I love the fresh flavor this salsa adds to enchiladas, chiliquiles, and even plain with a few tortilla chips. Having lived about 30 minutes from Mexico my husband and I spent many date nights (B.K. “before kids”) eating fresh Mexican food just across border. We also spend quite a bit of time with some missionary friends, and our dear Mexican friends in the summers, who cooked fabulous authentic Mexican dishes for us. We are finding that the “Tex-Mex” we often find here is Texas, makes us long for those authentic flavors. The secret ingredient to the green salsa served throughout Mexico is the tomatillo, a relative of the tomato. You can substitute green tomatoes for tomatillos, but for those who have experienced true salsa verde their is a difference.

Ingredients

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1Tbsp minced garlic
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 1/2 cup of jalapeno peppers, chopped
  • Salt to taste

Instructions

1. Remove papery husks from tomatillos and rinse well.

2. Roast the tomatillos. Cut the tomatillos in half and place the cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

3. Place tomatillos, lime juice, onions, cilantro, garlic, peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

PG
Mackenzie is a follower of Jesus, wife, mama of two toddler boys, teacher at heart, and coffee lover. She was a lower school elementary teacher for over 6 years, with a master's degree in Reading, and is a certificated Reading Specialist. She currently works part-time at a private school allowing her more time at home with her little guys.

Mackenzie has blogged 680 posts here.

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Comments

  1. Mackenzie,

    I’m so jealous of your BK international experience. What a great time in your life! I love Mexico and Mexican food too. Luckily, I have a friend from Mexico City that gladly shares her recipes with me. (Which is good, since it’s kind of hard to come by in these parts.) I’m making cheese flutas for tomorrow and can’t wait to try your salsa verde with them.

    I’m visiting from the 30 Handmade Day linky party. I would love it if you stopped by my blog.

    Thanks for sharing,
    Laura

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