Tomatillo Salsa Verde
Published Tuesday, Oct 29, 2019
Tomatillos or “tomato verde” in Mexico, are bright, juicy. and fresh. In their freshest season in October, these amazing, pectin-filled veggies bring delicious flavor to tacos, enchiladas, rice, or as a salsa! Students at SEEDS recently made their own version of tomatillo salsa verde to enjoy during after-school. Here are three ways to make tomatillo salsa at home!
Tomatillo Salsa Verde
Ingredients:
1 1/2 lb tomatillos
2 cloves of garlic (or more, to taste)
1/2 cup cilantro leaves
1/2 cup chopped white onion
1 tbsp fresh lime juice
Salt, to taste
Directions:
TO BOIL & BLEND
- Place tomatillos without paper skins in a pot and cover with water. Bring to a boil and cook for 5 minutes.
- Blend the tomatillos and all other ingredeints in a blender or food processor to your desired consistency.
TO SAUTE & BLEND
- Coat the bottom of a large skillet with vegetable oil of choice and place over high heat.
- Add the tomatillos without papers to the skillet and brown, flipping over to brown on the other side.
- Blend the tomatillos with the other ingredients and enjoy!
TO ROAST & BLEND
- Preheat the oven to 450 degrees.
- Cut tomatillos (without papers) in half.
- Place the tomatillos on a lined baking sheet cut side down and roast for 15 minutes or until the skins are slightly blackened. Halfway through the roasting, add the garlic cloves to the pan.
- Blend the tomatillos and garlic with the other ingredients and enjoy!