Tomatillo Salsa Verde | Homemade Tomatillo Salsa | Roasted Tomatillo Salsa Verde

Tomatillo salsa verde is a fresh, healthy, flavorful and lip-smacking dip made with roasted tomatillos, peppers, garlic, onion, and coriander. This dip is great for tortilla chips or veggies chips or with pita chips. Tomatillos salsa verde is easy to make at home, it takes only 30 minutes to make this tasty dip with just a few ingredients. It makes a perfect party appetizer or any meal starter recipe.

This green salsa recipe is one of the green sauces that are usually served at room temperature or cold. You can make it in three different ways, depending upon how you are using tomatillos, boiled, raw or roasted. Tomatillo salsa verde also works great using as a spread, sauce or condiment. Verde had been in my bookmark list since I saw Kate’s Recipe a few months back. Though I changed the quantity as per my need.

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You can check more dips/chutney recipes and Snacks Recipes.

Before trying this Mexican green sauce recipe I had few questions like what the name Verde means, why so different with normal salsa. What is tomatillo? So here I found some answers to all the questions. Sources are Wikipedia, thekitchn and PBS site.

What is Salsa Verde??

Salsa Verde is a Mexican green sauce of finely chopped onion, tomatillos, garlic, cilantro, parsley, and hot peppers.

What Is The Difference Between Salsa Verde & Salsa?

Salsa verde, or green sauce, is typically made with cooked tomatillos (either roasted or boiled), peppers, white onions, coriander, and lime juice to taste.

Salsa, or red sauce, is usually made with tomatoes, chili peppers, onion, garlic, and fresh cilantro.

The Difference Between Green Tomatoes and Tomatillos??

While both are members of the nightshade family, green tomatoes are hard, unripe tomatoes that can come from any variety of tomato. Tomatillos are not tomatoes, but the fruit of a different plant and they are covered with papery husks. Source thekitchn.

How To Use Tomatillo??

While buying tomatillo make sure they are firm enough. You do not need ripe tomatillo. Peel back the husk and wash it nicely before using. They are easy to store in the fridge for a longer time.

How To Make Great Tomatillo Salsa Verde

• Roast tomatillos before blending. This gives a nice yummy flavor to the Verde. I tried making with raw but somehow did not like it.
• Add little lime juice in starting, you can add later as per the taste but if Verde is too sour then no way of backing up the recipe.
• After adding everything in the blender or food processor simply pulse until you get a smooth consistency. That’s all you need to make great Tomatillo Salsa Verde Recipe.

This salsa verde recipe can be easily doubled or tripled as per the need. So let see how to make this lip-smacking dip or green sauce Tomatillo Salsa Verde Recipe.

Tomatillo Salsa Verde

Ingredient                                                          Yield 1 Cup salsa verde

6 Medium sized tomatillo
1 or 2 Medium jalapenos or pepper (as per taste)
2 Tblsp chopped white onion
Salt as per taste
3 Tblsp fresh green coriander or cilantro
1 Tblsp lime juice
1 Small garlic clove

Method

1. First of all, clean and husked the tomatillos.
2. Preheat the broiler for 5 minutes. Place the tomatillo and jalapeno in a greased baking sheet and broil until they have blackened spots. It takes around 5-10 minutes depending on which shelf you have placed the baking sheet.
3. Once black spot appears carefully flip them on another side and broil for another 5-10 minutes to get the black spots on another side.
4. Meantime, add rest of the ingredients in a blender jar or food processor. I used my Ninja food processor to make this salsa verde.
5. Once tomatillos are done, let them sit for 5 minutes to cool down.
6. Add them in the food processor or blender after 5 minutes along with the rest of the ingredients and pulse until everything combines well and smooth.
7. Adjust lime juice, salt as per taste. Tomatillo salsa verde is ready to serve.

Note

1. If you like creamier version then add avocado while blending.
2. This dip can be stored in the fridge for a good one week. I prefer the fresh one over storing it.
3. Replace tomatillo with red ripe tomatoes to make salsa.
4. You can make this either with oven roasted tomatillo or pan-roasted one. Both will give a nice taste to the dip. Both processes take almost the same time.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

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This week my theme is Global Cuisine of your choice in BM #94 W4 D1. I chose Mexican cuisine.