Juicy fresh tomatillo tomatoes, cilantro, and lime juice come together for a quick and easy tomatillo salsa recipe that is ready in 5 minutes!
It's just so good, that it's time to make this one a tradition to serve for Taco Tuesday! This green colored tart fruit is a staple in Mexican cuisine. This tomatillo salsa recipe has beautiful tart and sweet flavors that make your taste buds dance for more!
WHY THIS RECIPE WORKS
- salsa is a family and party favorite dip! – because who doesn’t like a juicy fresh homemade salsa or dip?! Fan’s love my roasted tomatillo salsa recipe, and this one is similar, only it skips the roasting part and has a slightly sweeter flavor. Less time, less work, but just as delicious!
- uses on 1 piece of equipment and no cooking – all you need is a food processor and that is it! Less dishes and less mess is definitely a win-win!
- Paleo, gluten-free and vegan – since the ingredients are 100 percent vegetables, it caters to all food allergies (unless you can’t have tomatoes- sorry some of you pregnant or nursing mamas!). It is delicious bowl of fresh and deeply flavorful ingredients.
WHAT GOES INTO THIS RECIPE
- fresh tomatillos– make sure to peel the husks away and rinse off the sticky outer layer before using
- cilantro leaves– provides iron, fiber and loads of Mexican flavor
- fresh lime juice – brings out zesty citrus punch to the tomatillo salsa!
- salt and pepper – makes the tomatillo green tomatoes more flavorful
- garlic– you can use 1/2 teaspoon crushed (that is all I had) or 1 garlic clove
- purple onion– I use purple for its pretty coloring with green, but you can also use white or yellow onion
HOW TO MAKE THIS RECIPE
STEP 1. Remove the husks and rinse the tomatillos to remove the sticky layer (this is totally normal so don't let that stickiness freak you out😊). Cut the tomatillos in half or quarters and cut the onion into small chunks or slices so it processes easily, and add them all to a food processor. This helps them to chop up evenly. Then add the rest of the ingredients.
STEP 2. Pulse for a few seconds until a desired consistency is reached. For a chunkier tomatillo salsa, pulse a few seconds in increments. For a more liquid salsa, pulse and blend longer.
FAQS and EXPERT TIPS
Both of them use tomatillos, small green tomatoes that have husks around them. The difference is that salsa verde typically uses roasted green chili's and salsa uses all fresh ingredients without cooking or roasting, unless it says otherwise. Roasting brings out more sweetness in tomatillos so if you are looking for a good salsa verde recipe, check out my Roasted Tomatillo Salsa Verde recipe.
Yes, they can be eaten raw, and are delicious mixed with other sweet ingredients and tossed into salad. Remove the husks first and wash them well to get rid of the sticky outer layer.
It will last up to 5 days in the refrigerator stored in an airtight container.
They taste tart, tangy, and sweet all at the same time and can be a little acidic. Cooking and roasting them sweetens the tomatoes and balances out the flavor. If you have issues with acidic foods, roast the tomatillos first. Otherwise enjoy this slightly tart, tangy and sweet combination without the cooking!
Serve this tomatillo salsa with chips, over tacos, fajitas, nachos and even steak, chicken and seafood. Here are a few of our favorite recipes to get you started:
Grilled Shrimp Fajitas
Top Sirloin Steak
Simple Nachos (Family-Style)
Crispy Baked Tortilla Chips
Cod Fish Tacos
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- Food Processor
- 8 tomatillos husk remove and washed
- 1/2 cup onion can be in slices or chunks as it will blend in the food processor
- 1/2 cup cilantro fresh, packed
- 1 tablespoon lime juice
- 1 garlic clove or 1/2 teaspoon crushed
- 1/2 teaspoon pink salt or regular table salt
- 1/4 teaspoon black pepper
- Remove the husks from the tomatillos and rinse them off to remove their sticky outer layer. Slice them half or quarters so they fit into the food processor. Cut the onion into slices or chunks to measure.
- In a food processor add the prepared tomatillos, onion, cilantro, lime juice, salt and pepper. Pulse a few times until a desired chunky consistency is met. For a thicker salsa pulse or blend for less time and for a thinner salsa blend longer.
- Serve with chips or over favorite Mexican dishes and meats.