Tomatillos bring the tang in this versatile Mexican-inspired salsa verde that’s perfect for Cinco de Mayo and beyond. Try it on enchiladas, nachos, tacos, or mashed with avocados for an easy guacamole.
- 1 ½ lbs fresh tomatillos (husks removed) or green tomatoes, halved
- 1 medium white onion, peeled and cut into eights
- 2 cloves garlic, unpeeled
- 1 jalapeno chili, halved lenghtwise
- ¼ cup finely chopped fresh cilantro
- Preheat broiler on high. Line a sheet pan with foil. To prepared pan, add the tomatillos, onion, garlic, and jalapeño. Broil about 2–4 inches from heat source 8–10 min., until mostly charred, rotating the pan if needed. Remove from oven and let cool. Peel garlic and remove stem from jalapeño.
- To a food processor, add tomatillos, onion, garlic, jalapeño, and any juices from pan. Pulse until mostly smooth. Transfer to a bowl or airtight container and season with salt to taste. Stir in the cilantro. Serve immediately or refrigerate for up to 1 week.
If you can’t find fresh tomatillos, use 1 (28 oz) can whole tomatillos, drained, instead and broil only the onion, garlic, and jalapeño. Add the canned tomatillos in step 2.
This recipe is
- Dairy Free
- Nut Free
- gluten free
- Wheat Free
- Guiding Stars
- May 2021
- Lactose Free
- Egg Free