Tomatillo Salsa Verde

Name: Tomatillo Salsa Verde
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb fresh tomatillos, husked, halved; 2 serrano peppers, stemmed; 1/2 white onion, quartered; 4 garlic cloves, unpeeled; 1/2 cup fresh cilantro; 2 tbsp fresh lime juice; 1/2 tsp kosher salt

A bright, tangy Mexican green salsa made with roasted tomatillos, serrano peppers, and cilantro. Excellent on tacos, enchiladas, eggs, or as a chip dip.

25 minEasyServes 830 cal/serving

MexicanSauceStovetopVegetarianVeganWhole30PaleoLow CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb fresh tomatillos, husked, halved
2 serrano peppers, stemmed
1/2 white onion, quartered
4 garlic cloves, unpeeled
1/2 cup fresh cilantro
2 tbsp fresh lime juice
1/2 tsp kosher salt

Instructions

1

Place 1 lb husked, halved fresh tomatillos, 2 stemmed serrano peppers, 1/2 quartered white onion, and 4 unpeeled garlic cloves in a dry cast-iron skillet or on a baking sheet under the broiler.
2

Cook over medium-high heat or broil, turning occasionally, until charred in spots and softened, about 10-12 minutes.
3

Peel the roasted garlic cloves.
4

Transfer all roasted vegetables to a blender along with 1/2 cup fresh cilantro and 2 tbsp fresh lime juice.
5

Blend to your desired consistency - pulse for chunky, blend longer for smooth.
6

Season with 1/2 tsp kosher salt, taste, and adjust lime juice and heat level as desired.
7

Serve immediately or refrigerate for up to 5 days.

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Questions

Do I need any special equipment for Tomatillo Salsa Verde?

Beyond a knife and a board, the method uses a cast-iron skillet (step 1), a blender (step 4) and a sheet pan (step 1). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

Is there a substitute for tomatillos in Tomatillo Salsa Verde?

The entry for Tomatillo Salsa Verde calls for 1 lb fresh tomatillos, husked, halved. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

How hot is Tomatillo Salsa Verde?

Moderately. The heat in Tomatillo Salsa Verde comes from 2 serrano peppers, stemmed. For a milder plate, remove the seeds and ribs from the serrano, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Tomatillo Salsa Verde low-carb?

A serving of Tomatillo Salsa Verde carries 5 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How do I store and reheat Tomatillo Salsa Verde?

Refrigerate Tomatillo Salsa Verde in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

Carne Asada main
Queso Fundido starter
Mi Goreng main

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