I like experimenting with new ingredients. I think it is really fun to mix unfamiliar flavors together and see what happens. Sometimes the results are really great and become our new favorites, and other times it doesn’t turn out so well.
I have been playing around with tomatillos recently. They are funny looking little things that are commonly used in Mexican dishes. I have tried some sauces, enchiladas, and of course salsa. I have been really impressed with how versatile these little guys are. I love the complex flavor they add to any dish.
It’s no wonder I am a fan of tomatillos because I love the flavor of salsa verde. I use it pretty often in recipes, like this Cilantro Lime Shrimp and Rice and the Slow Cooker White Bean Chicken Chili Verde, but I hadn’t tried my hand at a homemade version. I am not sure why. I guess I thought it would be difficult. Actually, it couldn’t be easier.
You just pull the husks off of the tomatillos. Aren’t they pretty? I love the bright green color. After the husks are removed they are a little bit sticky, so just wash them really well. Toss the tomatillos in a teeny bit of olive oil and sprinkle with salt.
Now it’s time to roast the tomatillos. Just spread them on a large baking sheet and throw a couple fresh jalapenos into the mix for good measure. Slide them into a hot oven until they start to become a bit “charred” on the outside.
After roasting them, let it cool and dump everything into the blender with an onion, lime, cilantro, and spices.
And you have fresh, homemade Salsa Verde on your hands! How easy is that?!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 pound fresh tomatillos, husk removed and washed well
- 2 fresh jalapenos, seeded
- 2 teaspoons olive oil
- 1/4 teaspoon course salt
- 1 small white onion
- 1/4 cup chopped cilantro
- 1 teaspoon minced garlic
- 1/4 teaspoon garlic salt
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1 lime, juiced
- Remove the husks from one pound of tomatillos, rinse well.
- Toss the tomatillos, onion, and seeded jalapenos in the olive oil and the salt.
- Place on a large baking sheet.
- Turn your broiler on high and broil until the vegetables become charred. (For me this was about one minute, then I flipped them over and broiled for one more minute)
- Watch very carefully and make sure not to burn.
- Remove from oven and let cool.
- Cut the ends off the onion and cut into into quarters, discard the outer layers.
- Add the tomatillos, jalapenos, and the onion to blender along with cilantro, spices, and the juice of one lime and blend on high until smooth (30 seconds-1 minute)