Fresh Tomatillo Salsa {Salsa Verde}

Do you have a quick and easy salsa recipe ready for Super Bowl Sunday? 

Tomatillo SalsaI

Well no worries, I made one for you and I think know you will like it.

Tomatillo Salsa

If you follow me on Instagram or Facebook you saw a picture of this Tomatillo Salsa that I posted this past weekend. I am ADDICTED! I went through ¾ of a medium mason jar before I forced myself to stop. It really doesn’t help me that my 17 month old can’t hold me accountable. :)

I have always loved green salsas, but never made my own. I am kicking myself for not trying it out sooner.  After a little bit of research I found a recipe over at Garnish With Lemon that looked simple and tasty and just adapted it slightly by adding onion and lime juice {I have a friend that is allergic to onion so the recipe at Garnish With Lemon would be perfect}.

Tomatillo Salsa

This recipe literally takes 5-8 minutes (you do not need to cook the tomatillos), if that. I don’t know about you but in my busy life that is music to my ears.

This salsa makes a great dip with chips or would even be great on Mexican dishes like these lime chicken tacos, or these huevos rancheros.

Tomatillos

Before making this salsa I didn’t know much about tomatillos, other than I like the way they taste in salsa and they are green.

This salsa not only tastes great, it has health benefits:

  • Low in calories
  • Small amounts of anti-oxidants such as vitamin A, vitamin C and vitamin E
  • Good sodium to potassium ratios {potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure}.

Here is what I learned from What’s Cooking America:

Tomatillos, otherwise known as “tomato verde” are common in Mexican cooking and relatives of tomatoes (I knew I liked them for a reason).

Choosing tomatillos: Small tomatillos are key (they are sweeter than the big ones) and they should be firm and bright green with no defects on them.  The husks should be light brown and fresh (not dried looking).

Storage: If you aren’t using the tomatillos right away leave them on the counter or refrigerator but not in a sealed container. You can also slice them, place them in a sealed Ziploc bag and freeze them for up to a month.  You can refrigerate the salsa for about 3 days (you will eat it all before then).

Preparation: Always remove the husks (they are inedible) and rinse the sticky substance off of them before using.

Fresh Tomatillo Salsa
 
Prep time

Total time

 

A light and refreshing salsa that is quick and easy to make.
Recipe type: Appetizer, Dip, Salsa
Cuisine: Mexican
Serves: 3-4

Ingredients
  • 8 medium tomatillos, husked, rinsed and quartered (about 1 lb)
  • 2 jalapeños, rinsed, sliced and seeded
  • 1 clove garlic
  • 1 cup cilantro
  • ½ cup sweet onion
  • 1 tbsp lime juice
  • 1 tsp salt

Instructions
  1. Put the tomatillos in a food processor and blend for 10 seconds to begin to break them up.
  2. Add remaining ingredients and blend until liquified.
  3. Taste the salsa and if it is too spicy add more lime juice to taste as well as additional salt to taste.
  4. Serve with fresh tortilla chips or on Mexican Dishes or put in a sealed container and keep in the refrigerator for up to 3 days.

Notes
When picking tomatillos go for the lighter green to yellow ones as they are sweeter than dark ones.

Adapted from Garnish with Lemon

So as you make some last minute adjustments to that Super Bowl menu I vote that you add this salsa into the mix. You, and your guests will not be disappointed.

Happy Dipping!

Julia

Comments

  1. Thanks for the mention! So happy you liked it. It’s amazing how easy and delicious it is!
    Lisa – Garnish with Lemon recently posted..Almost-Chipotle’s Corn and Roasted Poblano SalsaMy Profile

  2. I love that this is not cooked. I nornally roast mine but the color always ends up so dreary. This is so bright and pretty!
    Stefanie @ Sarcastic Cooking recently posted..Light Green Goddess DipMy Profile

    • A Cedar Spoon says:

      Now that I have made the no-cook version I want to try roasting them to see how the flavor changes! I do love the color of this one though–would look great on a plate of tasty Mexican food.

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