Tomatillo Salsa
Zesty homemade tomatillo salsa with fresh cilantro, jalapeño, lime juice and garlic is easier to make than you may think! Once you learn this recipe you won't go back to store-bought!
Servings: 6
Calories: 28kcal
Ingredients
- 8 tomatillos husks removed
- 1/2 white onion
- 4 large cloves of garlic
- 1/2 jalapeño
- 2 tsp coriander seeds or 1 tsp ground coriander
- 1 tsp cumin seeds or 1/2 tsp ground cumin
- 1 bunch cilantro stems and leaves
- 1/4 c lime juice about 4 juicy limes
- 2 tsp kosher salt
Instructions
- Preheat the oven to 400. Put the tomatillos, jalapeño, onion, garlic, salt and spices in a cast iron pan or baking dish. Roast for 30 minutes, stirring half way through. Remove from the oven and let cool completely.
- Transfer the roasted vegetable mixture to a blender or food processor along with the cilantro and lime juice. Pulse until the mixture is mostly smooth scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
Notes
FAQs:
- What are Tomatillos? In Spanish “tomatillo” translates to “little tomato”. Though the two look similar tomatillos are not actually tomatoes. They are a small green fruit wrapped in papery husk. Tomatillos are native to Mexico and featured prominently in Mexican cuisine.
- Is tomatillos salsa spicy? It can be! You can adjust the spice level in this recipe to your liking. Tomatillos themselves are not spicy, all of the heat in this salsa comes from the jalapeños Feel free to hold back or load up on jalapeños depending on your personal preference.
- Tomatillo salsa with stay fresh in the refrigerator for up to a week. Store in a jar with a tight-fitting lid.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 778mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg