This is a super-easy salsa recipe—great for those who are tomato overloaded, as the taste is distinctively different. A member of the nightshade family, tomatillos have much more of a tart flavor as compared to their other nightshade relatives (tomatoes in particular).
There are a few ways you can cook the tomatillos for this recipe:
- Broiling to char the onions and tomatillos (my preferred method)
- Oven roasting to provide some of the roasting flavor
- Charring on the grill or stovetop
- Boiling in a saucepan
The recipe below is written with the broiler method, as I find it’s the quickest and easiest.
1 pound (450 g) tomatillos, husked and rinsed
1 white onion, cut into large chunks
1 jalapeño, roughly chopped
~ juice of 1 lime
½ cup (13 g) cilantro
~ salt to taste
- Preheat oven broiler and line a sheet pan (cookie sheet) with aluminum foil.
- Cut tomatillos in half, and place tomatillos and onions on sheet pan in oven. Broil for 5–7 minutes or until slightly charred.
- Place tomatillos and onions in food processor along with the jalapeño, lime juice, cilantro, and salt.
- Pulse until salsa is desired consistency (you can add water if you like a slightly runnier salsa and yours is too thick).
Variation—This salsa is also really good with a little chipotle added, or some garlic. Get creative and make the recipe your own unique salsa! Try this salsa verde on your scrambled eggs next time.
