You are only 10 minutes away from experiencing the most amazing Fresh Tomatillo Salsa (aka Mexican Salsa Verde) ever! Using raw, fresh tomatillos results in a vibrant and flavorful salsa you will fall in love with. You’ll never want to roast your tomatillos again!!! I promise! Serve with chips, tacos, quesadillas, enchiladas or burritos!
Tomatillos are in season right now and I can’t believe it’s taken me this long to share this amazing recipe with you! And when you try it- I think you’ll be wondering the same too, because this fresh Tomatillo Salsa Recipe is simply the BEST!
And here is why: Because the tomatillos are totally raw. Yep, you read it right, yes, they are raw, not roasted, not cooked what-so-ever- and I know some of you are probably feeling a little skeptical- and that’s ok- I was too. But I ‘m hoping you suspend your disbelief and trust me on this and just give a try. You will never want to roast your tomatillos again!
I remember the first time I experienced this Fresh Salsa Verde- my friend Kate made it for a Mexican-themed dinner party and I was blown away by the flavor and freshness. I couldn’t stop eating it!
Such a great addition to your Mexican Feast. Simple yet sooooo flavorful! Serve the Tomatillo Salsa with chips or FISH TACOS, quesadillas, Portobello Tacos or use it as an enchilada sauce. You’ll pretty much want to drink it!
WHY THIS RECIPE WORKS:
What I love about this Fresh Salsa Verde recipe, besides the incredible flavor is that it is fast and easy. It only takes 10 minutes to make and has a short list of ingredients. Just put everything in a food processor and pulse. You can add extra chilies and make it spicy or keep it mild. Up to you.
Tomatillos are covered in a husk and the skin tends to be a little sticky. After removing the husk, rinse the tomatillos in warm water which will remove the sticky film. Then cut and quarter.
Is Salsa Verde and Tomatillo Salsa the same?
What Do Tomatillos Taste Like?
- tomatillos are not spicy!
Can you eat Tomatillos Raw?
Absolutely! They are very tart so best blended into salsa or cut into smaller pieces.
On the homefront: Just spent a lovely week in Portland with a dear friend eating and walking our way through the city. The food scene in Portland continues to inspire me and as a former restaurant owner, chef and caterer I’m always intrigued by the latest food trends and restaurant designs. My current favorites are Tusk, Ava Genes, Eem and Urdanetta.
Then I attended my first ever Blogging Conference and met some amazing women who also have food blogs. It’s crazy to think that this business didn’t even exist 10 years ago, and how it’s grown into a booming thriving industry that is worldwide. Such a fun thing to be a part of!
Back to Fresh Tomatillo Salsa!
What gives the salsa verde its beautiful vibrant green color is the addition of cilantro. So don’t leave it out!
Then just blend with the onion, garlic, chilies, spices and lime juice! Look at this color!
This will keep 4 days in the fridge.
To all you fermenters out there…..I’m also working on fermenting a batch of this and will let you know the progress!
I’m so excited for you try this Fresh Tomatillo Salsa – please let me know what you think in the comments below!
Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!
- 1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
- 1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
- 1–2 jalapeno (or more, for more spicy) or 1–2 serano chilis ( I like 2 seranos)
- 1 small garlic clove
- 1/3 cup diced white or yellow onion
- 3 tablespoons lime juice plus more to taste
- ½ teaspoon ground coriander
- ½ teaspoon sugar ( or agave or honey)
- 1 tsp kosher salt
- 1 T olive oil (optional)
This fresh tomatillo salsa will keep 4 days in the fridge.
If you like extra heat, serrano chilies are a great option.
If it ends up too spicy for your taste, you can temper it by adding cucumber or more tomatillo. Re-adjust with salt and lime.
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