Salsa Verde (Fresh Tomatillo Salsa)

Salsa verde, or fresh tomatillo salsa, is a fantastic embellishment for enchiladas, burritos, vegan quesadillas and nachos. And of course, they can be used as a change of pace from tomato-based salsa as a dip for tortilla chips.

Look for tomatillos in specialty groceries, well-stocked supermarkets, and especially, at late summer farmers markets.

Where to find fresh tomatillos: Look for tomatillos in mid- to late summer at specialty groceries, well-stocked supermarkets, and farmers markets. 

If you belong to a CSA (Community Supported Agriculture) farm and your weekly share includes lots of tomatillos, this recipe is a great way to use them; maybe the best way!

What are tomatillos?

Tomatillos are members of the berry family that resemble small green tomatoes. The main ingredient in salsa verde, they’re not tomatoes, nor are they related to tomatoes — though they’re sometimes referred to as “husk tomatoes.” 

What do tomatillos taste like?  Their flavor is often described as distinctively tart, and occasionally somewhat citrusy and zesty. They have a bold flavor, but aren’t hot (like chile peppers). 

It might be tough figuring out if your tomatillos are ripe if you grow them at home. But for the most part, all tomatillos that make it to the grocery store are ready to eat. A telltale sign is that the husk will be golden or brown, not green. Ripe tomatillos may also begin to outgrow their husks, causing those papery casings to split open. 

The prime season for tomatillos is mid-summer through early fall, depending on where you live. Though cooking tempers their tartness, especially when they’re the main ingredient (as in Salsa Verde (Fresh Tomatillo Salsa), they can be used raw to retain their firm texture, like in this salsa.

See lots more (including tips and recipes) in our Guide to Tomatillos.

Explore more …

• Green and Zesty Tomatillo Gazpacho
• Vegan Corn Fritters with Cilantro Tomatillo Salsa
• Fresh Corn and Tomatillo Salsa

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Yield: 2 cups

Salsa Verde (Fresh Tomatillo Salsa)

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Salsa Verde is a fantastic embellishment for enchiladas, burritos, vegan quesadillas and nachos. And of course, they can be used as a change of pace from tomato-based salsa as a dip for tortilla chips.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound fresh tomatillos, husked and halved
• 1 to 2 fresh jalapeño peppers, seeded and chopped, or one 4-ounce can chopped mild green chiles
• 1/4 cup fresh cilantro leaves
• 2 scallions, coarsely chopped
• Juice of 1/2 to 1 lime, to taste
• 1/2 teaspoon salt

Instructions

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
2. Transfer the mixture to a food processor along with the remaining ingredients. Pulse on and off until coarsely pureed.
3. Transfer back to the saucepan and bring to a simmer. Simmer gently, covered, for 10 minutes. Let cool to room temperature or chill before serving.

Notes

Keep any unused portion in an airtight container in the refrigerator, where it will last for several days. It also freezes fairly well.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 66Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 153mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 0g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

See more plant-forward appetizers & snacks