A quick and simple salsa verde recipe that is packed with flavors your family will love. This tomatillo salsa can be frozen, so you can always have tangy salsa verde on hand!
Simple Salsa Verde
Do you love Mexican food? Who doesn’t?! Are you tired of the same old salsa? Have you ever tried tomatillo salsa? It’s so fresh and flavorful, and best of all SIMPLE to make!
I know what your wondering —
Are tomatillos the same as tomatoes?
Both are from the nightshade family, but tomatillos are not tomatoes. They are the fruit of a different plant and are covered with a papery husk.
Can you eat a raw tomatillo?
You can, but they are acidic and sharp tasting. However, when cooked their flavor mellows and sweetens.
How can you tell if a tomatillo is ripe?
The best indicator is the husk. Click HERE to find out more.
It’s becoming increasingly easy to find tomatillos in your local grocery store. Next time you see them, grab a few and make some of this tangy Simple Salsa Verde.
When I weighed nearly 300 lbs, I used to pop the top on a jar of salsa and “cheese” sauce and polish off most of them in one sitting. Now that I intentionally eat, I make my own salsas and skip the cheese (its loaded with MSG, Datem and artificial colors, not to mention the animal suffering) so I can control the amount of sodium and ingredients. Plus it tastes SO MUCH BETTER
You can even freeze this Simple Salsa Verde!
Save yourself some time, make extra salsa and freeze it for a future Taco Tuesday or any night you want to dip a chip. I love these BPA free, Locking Lid Containers for storing leftovers.
Tastes: spicy, acidic, tart, refreshing
Feels like: walking through freshly mowed grass
Onto the recipe!
Simple Salsa Verde
Ingredients
- 1 lb tomatillos, husked and rinsed
- 1/2 onion, chopped
- 2 poblano peppers
- 1 serrano or jalapeno pepper
- 2 garlic cloves, unpeeled
- 1/2 cup vegetable broth
- 1/2 cup cilantro
- 1 tbsp lime juice
- salt to taste
Instructions
- Heat broiler. Place tomatillos, peppers, garlic and onion on a cookie sheet. Broil, turning occasionally, until blackened. Approximately 10 - 15 minutes.
- Allow to cool. Once you are able to handle, remove the skins and seeds from the peppers. If you like spicier salsa, leave the seeds. Squeeze the garlic from the peel.
- Add roasted vegetables, cilantro, vegetable broth and lime juice to a blender or food processor. Pulse until you reach desired consistency. Add salt to taste and enjoy!
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If you love this salsa, try it on this Quick & Healthy Taco Salad!
It’s fresh and delicious!
Looking for a blender? Here’s the one I recommend.
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