Tangy Tomatillo Salsa Verde

On a recent family vacation my daughter stumbled upon a tangy tomatillo salsa that she wanted to bring home with us. But packing salsa is luggage is not very high on my to-do list, so I figured I’d learn how to make it instead.

Lucky for me, it’s not very difficult. Doubly so if you have a high powered blender, like a Vitamix, and if you have every made my pork guisado recipe, which is based upon tomatillos.

With most of the recipes that I attempt in my kitchen, I like to ensure that I am using as clean of ingredients as possible, that the food I serve is both tasty and as healthy as possible.

With this tomatillo salsa verde, it is hard to go wrong. Every single ingredient should be fresh and is a real food, so there really isn’t any swapping out or substituting necessary. Straight out of the gate this salsa is both nutritious and delicious.

With that said, I did make one substitution… my daughter doesn’t like cilantro very much, and most every salsa verde recipe that you can find will have cilantro in large quantities. So when she is home, I use parsley instead, and it is still tart with a little spice and pairs well with most any food.

To make the salsa, I mentally divided the ingredients into groups, one that I wanted to cook for a little bit and the second group that I could use just as it came.

For me, that means prepping the tomatillas first, cooking them slowly in a dutch oven on the stove. Then adding in the onion and peppers, whichever kinds you like to use, depending upon how much heat you prefer.

The rest of the ingredients can simply be tossed into your Vitamix or blender to await the addition of your slightly pan roasted ingredients. After that, it is simply a matter of blending to your desired consistency, which for me is pretty smooth.

Print Recipe

Tangy Tomatillo Salsa

Prep Time45 mins

Course: Side Dish

Cuisine: Mexican

Keyword: salsa, tomatillo

Servings: 4 cups

Author: Greg Fleischaker

Ingredients

• 2 tbsp avocado oil
• 2 lbs tomatillos
• 1 onion
• 2 limes, juiced
• 2 Anaheim peppers seeded and chopped
• 1 Jalapeno pepper seeded and chopped
• 1 Serrano pepper seeded and chopped
• 1 bunch cilantro or flat leaf parsley
• 2 tsp sea salt
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper

Instructions

• Remove husks from tomatillos and clean
• Halve tomatillos and cook over medium heat with avocado oil in dutch oven or large pan over medium heat
• While tomatillos cook down, rough chop onion and green chilis and add to the pan with the tomatillos and stir
• Add remaining ingredients to Vitamix or blender
• Add tomatillo mixture to Vitamix and blend to desired consistency

It’s possible I got carried away when putting this recipe together, as it makes about 4 or 5 cups of salsa verde, which is likely way more than you need at any one time! Feel free to halve this recipe, or keep it in the fridge for a nice addition to a few nights’ meals, it’s hard to go wrong!