This fresh Salsa Verde is a perfect topper on your favorite Mexican cuisine or even just as a snack with tortilla chips. Once you start making salsa in your kitchen, you’ll realize how bland the store-bought salsas are! Salsas are incredibly easy to make, incredibly flavorful, and don’t have any questionable ingredients!
What are tomatillos?
Translated as “little tomatoes” and also known as Mexican Husk Tomatoes, tomatillos are part of the nightshade family along with tomatoes and eggplant. Native to Mexico, they are a huge staple in Mexican cuisine. In 2017, the oldest fossilized tomatillo was found in Argentina, dating back 52 million years!
Are tomatillos healthy?
Tomatillos are a great source of fiber, vitamin C, vitamin A, vitamin K, niacin, potassium, and manganese. They also contain iron, magnesium, phosphorus and copper.1
Tomatillos contain phytochemical compounds called withanolides, which show promise combating certain cancers and tumors without side effects or toxicity. Studies have shown that withanolides have anti-cancer activity in melanomas, thyroid cancer, head and neck squamous cell cancer, breast cancer, glioblastoma brain tumors, certain leukemias, esophageal cancers and pancreatic cancers.2
Fresh Salsa Verde
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This fresh Salsa Verde Recipe is incredibly flavorful and a perfect topper on your favorite Mexican cuisine or served with tortilla chips!
Ingredients
- 1 lb tomatillos, husks removed
- 1 Anaheim pepper
- 1 Jalapeño
- 4 Cloves garlic
- 1/3 Onion
- 1/2 cup Cilantro
- 1 Tbsp Lime juice
- 1 tsp Sugar
- 1/2 tsp Salt
Instructions
- Preheat oven to 400°.
- Remove husks from tomatillos.
- Wash and dry tomatillos and peppers. Place on a baking sheet along with peeled garlic cloves.
Roast for 10-12 minutes, until tops begin to brown. Watch carefully so it doesn’t burn! - Once roasted, remove from oven and let cool.
Cut off the stems of the peppers. Depending on spice level, remove ½ or or even all of jalapeño seeds if you’d like a mild salsa. - Place onion, cilantro, lime juice, sugar, and salt into food processor. When peppers and garlic have cooled, transfer to food processor and pulse until desired chunky consistency, being careful not to over-process. Enjoy immediately!
Notes
*Transfer salsa to a well-sealed container. Salsa will keep for 1 week in refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: sauces and dressings
- Method: baking, food processor
- Cuisine: Mexican
