Tomatillo Salsa Verde

As seen on

Love & Lemons

Total Time

30 mins

Prep Time

10 mins

Cook Time

20 mins

Rating

(62)

Ingredients

8 servings

9 medium tomatillos
1 small yellow onion, cut into large chunks
1 to 2 serrano or jalapeño peppers*
4 garlic cloves, unpeeled
2 tablespoons avocado oil, plus more for drizzling
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
1¼ teaspoons sea salt, plus more for sprinkling
Tortilla chips, for serving

Beginner Gluten-Free Healthy Quick and Easy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Step 2

Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.

Step 3

Remove the garlic from the foil and peel it. Remove the stems from the peppers.

Step 4

In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.

Step 5

Store leftover salsa in the fridge for up to 5 days.

Chef’s notes

*Serranos and jalapeños can vary widely in spice level. If you’re sensitive to spice, start with just 1, or even ½, pepper and add more to taste.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Tomatillo Salsa Verde

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

More recipes by Love & Lemons