Our family went to a local farmer’s market over the weekend and we picked up some fresh tomatillos. I’ve always wanted to buy one of these sticky little tomatoes and try making some homemade salsa verde, and wow was I glad we finally did! I’ve only had salsa verde a few times from my favorite local Mexican hot spot, so I didn’t have much to compare it to as far as taste goes. But, I thought it tasted great, and it was a big hit with the whole family!
Salsa Verde Recipe with Farmer’s Market Tomatillos
The texture is similar to a regular salsa, just not as chunky. It has a tartness to it, which I just love. If you don’t have a local farmer’s market near by, you should be able find tomatillos (green tomatoes covered in a light green husk) in most supermarkets. Just make sure to peel off the outer layer before chopping it up. Be warned, the tomatoes are very sticky!
See my beautiful pretty green tomatillo below! The outer husk peels off easily. Do you love the smell of fresh cilantro as much as I do? Don’t skimp on adding it in, it really makes a huge difference in the flavor.
Salsa verde is really versatile. We kept it in the fridge all week, but it also freezes really well. We used it on grilled chicken, then later in the week as a dip with tortilla chips. Yummy! At the end of the week, we served it cold on more chicken that we made. It was great hot or cold, so you really can use it whichever way you prefer.
I love making fresh salsa! It’s the perfect time during the summer, while most fruits and veggies are at their peek. I hope you’ll give it a try, and if you do please report back how you liked it. Happy summer!
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 jalapeño peppers, minced
- Juice of 1 lime
- 2 tablespoons cilantro, chopped
- 1 tablespoon oregano, chopped
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 1 cup water
- Place tomatillos, onion, garlic, and jalapeño pepper into a saucepan. Season with cilantro, oregano, cumin, salt, lime juice and water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
- Serve as a dip with corn chips, or for a sauce on top of grilled chicken.
Recipe adapted from AllRecipes.com.