5-Minute Salsa Verde {Tomatillo Salsa}
5 mins prep0 mins cook
This recipe for salsa verde (green salsa), or raw tomatillo salsa as it’s also called, is as easy as turning on your blender and it’s ready in 5 minutes. It blows the pants off anything you’d buy in the store. I prefer keeping the tomatillos raw for a crisper, brighter flavor rather than roasting them. Don’t be afraid to make tweaks to the ingredients based on what you think tastes best, including adding avocado for a creamier salsa. The salsa is awesome with tortilla chips of course. But it’s also great on fish tacos, as a chicken marinade or sauce after the chicken is done, on top of tacos, with chicken burrito bowls, and will complement just about any Mexican recipe.
0 servings
What you need
Instructions
-1 To the canister of blender, add the tomatillos, onion, lime juice, garlic, pepper, salt, and blend or pulse until as smooth or chunky as desired. I like to keep my salsa a little chunkier rather than smoothly pureed. -1 Add the cilantro and blend or pulse to combine. -1 Taste salsa and optionally add sugar. I added about 2 teaspoons to balance the heat from the pepper. Optionally add avocado for a creamier salsa. -1 Taste salsa and make any necessary tweaks, i.e. more garlic, onion, lime juice, salt, etc. and serve immediately. Salsa is best fresh but will keep airtight in the fridge for up to 5 days; if using avocado it will oxidize slightly and use within 3 days.View original recipe