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Tomatillo Salsa

January 20, 2017 By msmart Leave a Comment

Tomatillo Salsa

This one’s for the weekend. It’s fast enough to whip up on a Tuesday, but screams for salty tortilla chips and a cold beer on Friday night. Tomatillo salsa is one of those staples we tend to have stocked in the fridge around here, and it gets spooned onto scrambled eggs, quesadillas or tacos just about every day.

Tomatillo Salsa

Roasting the tomatillos helps bring out their sweetness (and lends that good, charred flavor), and lime juice, cilantro and garlic give just the right punch. Add as much heat as you’d like (and feel free to sub half a jalapeño if you can’t find a serrano), and give it all a few good pulses in the food processor. Taste for salt and spice and adjust if you need to.

Tomatillo Salsa

Once it’s refrigerated, it will gel a bit because of the pectin in the tomatillos. to break it up, give it a stir and let it sit at room temperature. As it sits at room temperature, it will start to relax. There’s really not an easier recipe out there with as much return on flavor. Now, go crack a cold one, grab some chips and put your feet up: It’s Friday!

Print Recipe

Tomatillo Salsa

This easy salsa verde will save for a week stored in an airtight container in the refrigerator. Use it on scrambled eggs, tacos, chicken and grilled flank steak. Tomatillos contain natural pectin, so don’t be surprised if the consistency of the salsa thickens after it’s refrigerated.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salsa
Cuisine: Mexican
Author: Marcia W. Smart

Ingredients

  • 1 pound tomatillos
  • 1/4 teaspoon salt
  • Fresh ground pepper
  • 1 serrano pepper seeds and ribs removed and finely chopped (this amount can be halved or quartered to taste)
  • 1/2 white or yellow onion chopped (about 3/4 cup)
  • 2 garlic cloves minced
  • 1 cup cilantro leaves roughly chopped
  • Juice of 2 limes

Instructions

  • Preheat oven to 400 degrees.
  • Remove husks and place tomatillos on a half-sheet pan lightly coated in oil. Roast in a preheated oven for 20 minutes, or until soft and browned.
  • Place the roasted tomatillos and the remaining ingredients in a blender or food processor and pulse until the salsa comes together. Be careful when lifting the lid because of the steam.

Filed Under: All Recipes, Appetizers and Snacks, Gluten-free/Gluten-free adaptable, Grain-free, Sauces and Salsas, Uncategorised Tagged With: dips, salsa

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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