Tomatillos look like green tomatoes, but they are related to the gooseberry family. Tomatillo sauce (or verde/green salsa) is a key ingredient in making Enchiladas Verdes. It’s a little tart, with a little heat, and a nice switch from red salsa. We love this as a dip for chips, too. You’d be surprised how easy it is to make this at home.
I love tomatillo sauce. I love the tartness of tomatillos, the spice of jalapeno, and a hint of garlic that is a welcome change from traditional red salsa. Tomatillo sauce (or green salsa) is a key ingredient in making Enchiladas Verdes.
While tomatillos look like green tomatoes, they aren’t. They actually related to cape gooseberries.
Most likely, your grocery store has them. They’re easy to overlook. I mean, they have these dried looking husks– and unless you know what to do with them, you’d never think of buying them.
Green salsa has so many possibilities. We love to dip tortilla chips and devour them, with a cold beer. I made this sauce for the Chicken Mole Torta sandwich that I made, that was served on Mexican Bolillo bread rolls.
All you need is a pound of tomatillos (about 4), one jalapeno halved (I de-seeded it), two garlic cloves, salt & pepper and some vegetable (I used olive oil), fresh cilantro (optional) and a lime. Season the veggies, drizzled with oil and toss and roast at 375F for about 20 minutes.
Easy HomemadeTomatillo Salsa Verde (Green Salsa)
Ingredients
- 1 pound fresh tomatillos husk removed and rinsed well
- 2 cloves garlic peeled and left whole
- 1 jalapeno pepper stemmed and halved
- 1/2 yellow onion cut into thirds
- 1 tablespoon vegetable or olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh cilantro
- Juice of 1 lime
Instructions
- Preheat the oven to 375 degrees F.
- Remove the husks from the tomatillos, and rinse them.
- Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet.
- Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching.
- Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot).
- Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.
- Can be stored in an air-tight container, in the refrigerator, for up to 2 weeks.
Notes
Oh! That Tomatillo Sauce looks really good and super easy. T
I love salsa verde and this sounds great especially the easy part.
Debby, this sounds fabulous and I know my family will love it. As you can see, I am now able to connect to your blog via google+. What did you do to make that possible? I'm thinking about making the change, but am watching what happens to blogs where the change is already in place. Have a great day. Blessings…Mary
I love the sweet tartness of salsa verde! Especially when made with really fresh tomatillos…so good!
Now I was never that much of a fan of salsa verde due to it being green. But tasting it for the first time changed my whole perspective. Goes to show that its better to taste the food than to judge it just by looking at it.
My farmers' market opens tomorrow and tomatillos are on the shopping list. This looks like a delicious and easy recipe that will really spice up a sandwich, or omelet, or tacos or…just about anything. I hope you have a very Happy Mother's Day, Debby. I know you will be in the kitchen cooking.
Yummy! I'm drooling over your last post and all it's Mexican goodness. Great job in those bolillos too.
And a happy mothers day, because I think you're fabulous!
-Monica
I have never even heard of tomatillo sauce! I'm glad I found this post, it sounds delicious!!
I am willing to go green Debbie!!!!
I like tomatillo sauce and just found a recipe yesterday that uses shrimp, so I'll be trying that soon.