Description
A zesty, tangy green salsa made from tomatillos, jalapeños, and fresh herbs—perfect as a dip, taco topping, or enchilada sauce.
Ingredients
Units
Scale
- 1 pound tomatillos, husked and rinsed
- 1–2 jalapeños, stemmed (seeded for less heat)
- 1/2 cup chopped onion
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves
- 1 tablespoon lime juice
- Salt to taste
- 1 tablespoon olive oil (optional, for smoother texture)
Instructions
- Place tomatillos and jalapeños in a saucepan, cover with water, and bring to a boil. Simmer for 8-10 minutes until softened. Drain and let cool slightly.
- Transfer tomatillos and jalapeños to a blender. Add onion, garlic, cilantro, lime juice, and salt.
- Blend until smooth. For a richer texture, add olive oil and blend again briefly.
- Taste and adjust salt or lime juice as needed.
- Serve immediately or refrigerate in an airtight container for up to 5 days.
Notes
- Roast the tomatillos and jalapeños for a smoky flavor variation.
- Use serrano peppers for extra heat or poblano for a milder version.
- Can be frozen for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 90mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg