Salsa verde from fresh tomatillos
Salsa verde with a tiny bit of red pepper thrown in for color
This salsa is for you if you’ve always meant to try tomatillos but weren’t sure what to make with them.
The first time I made salsa verde, I was honestly surprised by how easy it was. It’s even simpler than “regular” salsa or pico de gallo. Instead of lots of chopping, you just cut the vegetables in half, roast them, and blend everything together.
It’s one of those recipes that looks impressive but doesn’t actually take much work.
In Northeast Iowa, tomatillos come into season around late July, alongside the first onions and jalapeños. When all three show up at once, salsa verde is an easy way to make the most of seasonal produce.
Our small-batch, one-pint recipe
I built this recipe for exactly one pint of tomatillos, the size we have available in our online store and at the farmers market from about late July through early September.
Once it’s cooked and blended together with the other ingredients, it yields about one pint of bright, balanced sauce you can use all week, on tacos, eggs, burrito bowls, or with chips.
How to pick good tomatillos
Look for tomatillos that are firm, bright green, and filling their husks.
You’ll strip away the husks to cook them. Once you do, you’ll notice the stickiness underneath, which is totally normal. Just give it a rinse.
If your tomatillos are turning yellow or feel soft, they’re past their prime for salsa verde. We only sell tomatillos when they’re at peak ripeness, so if you’re ordering from us, they’re ready to use.
Salsa verde recipe
Yield: About 1 pint jar (with a little extra to enjoy warm)
Time: About 30 minutes
Ingredients
1 pint tomatillos (approx. 1 lb.), husked and washed
1/2 medium white, sweet onion, or red onion, halved (these are the best types for raw eating)
1 jalapeño, halved and deseeded
1 clove garlic (local garlic usually has very large cloves — other types may require more)
1/2 bunch cilantro
Salt, to taste
Lime juice or white vinegar, to taste
Directions
Preheat your broiler.
Cut jalapeño in half and deseed. Cut onion in half. Peel tomatillos and rinse well. Smash garlic.
Arrange the tomatillos, onion, jalapenos, and garlic on baking sheet lined with parchment paper. Jalapeño and onion should be placed cut-side down.
Broil for 15 to 20 minutes, until the vegetables are soft and nicely browned.
Transfer the broiled vegetables into a food processor or blender. Add cilantro and blend until smooth.
Season with salt and lime juice or vinegar to taste. Blend briefly to combine.
Serve warm, or let cool and store for later.
You’ll blister the vegetables together under the broiler, which keeps chopping to a minimum and makes salsa verde an easy seasonal recipe.
Once the vegetables are cooked, you’ll add cilantro, then lime juice and salt.
Storage
Salsa verde keeps well in the refrigerator for about 7 days. For longer storage, freeze it in jars or freezer-safe containers, leaving room at the top. We freeze ours in mason jars filled to the freezer line and pull them out all winter long. The flavor holds beautifully, and it’s always a welcome surprise to find a jar tucked away.
