Homemade Tomatillo Salsa: A Flavorful and Vibrant Addition to Any Meal
As the summer months arrive, many of us eagerly anticipate the abundance of fresh, flavorful ingredients that become available in our local markets. One of the most exciting and versatile of these ingredients is the tomatillo, a small, green fruit that’s closely related to the tomato and has a unique, tangy flavor. While many of us are familiar with using tomatillos in dishes like salsa, we may not realize just how simple and rewarding it is to make homemade tomatillo salsa.
What Are Tomatillos?
For those who may not be familiar, tomatillos are a type of fruit that’s native to Mexico and Central America. They’re often described as having a papery, husk-like exterior, which can be a bit intimidating at first, but don’t let that scare you off! Once the husk is removed and the fruit is rinsed and chopped, its vibrant green flesh is revealed, ready to be transformed into a delicious and versatile ingredient.
Why Make Homemade Tomatillo Salsa?
Store-bought salsa can be convenient, but it can’t compare to the freshness and flavor that comes from making your own homemade tomatillo salsa. When you make your own, you can customize the level of heat to your liking, adjust the sweetness to balance out the tanginess, and use the freshest ingredients possible. Plus, it’s a great way to reduce waste and get creative in the kitchen!
A Simple Recipe for Homemade Tomatillo Salsa
Making homemade tomatillo salsa is surprisingly easy. Here’s a simple recipe to get you started:
Ingredients:
- 4-6 tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 clove of garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the tomatillos, jalapeño, and red onion on a baking sheet and roast for 15-20 minutes, or until the tomatillos are soft and slightly caramelized.
- Remove the baking sheet from the oven and let it cool slightly.
- Peel the skin off the tomatillos and place them, along with the roasted onion and jalapeño, into a blender or food processor.
- Add the garlic, lime juice, and salt to the blender and pulse until the mixture is smooth and chunky.
- Taste and adjust the seasoning as needed.
- Garnish with chopped cilantro, if desired.
- Store your homemade tomatillo salsa in an airtight container in the refrigerator for up to 5 days.
Using Your Homemade Tomatillo Salsa
Once you’ve made your homemade tomatillo salsa, the possibilities are endless! Here are a few ideas to get you started:
- Use it as a dip for tortilla chips or vegetables
- Add it to tacos, burritos, or grilled meats for a burst of flavor
- Use it as a topping for nachos, quesadillas, or baked potatoes
- Mix it with sour cream or Greek yogurt for a tasty dip
- Use it as a base for other sauces, such as a tomatillo-ranch dressing
Conclusion
Homemade tomatillo salsa is a delicious and vibrant addition to any meal, and with this simple recipe, you can create your own delicious version in just a few steps. So why not give it a try and taste the difference that fresh, homemade ingredients can make? Your taste buds (and your kitchen) will thank you!
Homemade Tomatillo Salsa
# [Video and Full Recipe Here](https://tastefullygrace.com/tomatillo-salsa-verde/)
**Ingredients**
* 1 pound fresh tomatillos
* 1 small white onion peeled and quartered
* 1 jalapeño pepper halved and seeded
* ¼ cup roughly chopped fresh cilantro
* 1 large garlic clove peeled
* 1 tablespoon fresh lime juice
* Salt to taste
**Instructions**
1. Preheat oven to broil. If you have a high-broil setting, use that.
2. Remove the tomatillo husks, popping off any stems as well. Rinse the tomatillos thoroughly under running water to remove the sticky sap. Pat dry.
3. Place tomatillos and the halved jalapeño on a baking sheet. Prick each tomatillo twice with a fork.
4. Broil for 5 minutes. Use tongs to flip over the tomatillos and jalapeño halves.
5. Watching carefully, broil for another 3-6 minutes. The tomatillo skins should be lightly charred and should loosen a bit, just starting to fall apart.
6. Let cool for at least 10 minutes. While cooling, add onion, cilantro, garlic, and lime juice to a blender.
7. Add one or both of the jalapeño halves depending on your desired heat level. Add all of the tomatillos and any juice left on the pan.
8. Pulse blender, scraping down the sides as needed, until your desired consistency is reached. I like mine mostly smooth with fine chunks!
9. Stir in salt. Enjoy right away or chill in the refrigerator (recommended) before serving.
This is the same recipe I use. I have made some changes that others might like. I halve the tomatillos and also add the onion (quartered) to the broil, drizzle some olive oil over everthing and sprinkle with salt and pepper. At the flip, I add the garlic Clove.
Looks tasty
Seems so easy can’t wait to make this
This is also the same recipe I’ve been using. I will add some fresh roasted chilis next time. Add an avocado to make it creamy. Great on steak and eggs
I’ve used this recipe multiple times and it is perfect… Perfectly simple, no nonsense, delicious verde. 👌🏻
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