Tomatillo Green Chili Salsa (Chili Verde)
A zesty Tomatillo Green Chili Salsa bursts with tangy, fresh flavors, blending tart tomatillos, spicy jalapeños, zesty lime, and cilantro for a mouthwatering, vibrant chili verde salsa.
Servings: 8
Calories: 2kcal
Equipment
- Cookie sheet
- blender
Ingredients
- 1 pound fresh tomatillos husks removed
- 1 serrano pepper stem removed
- 2 cloves garlic peeled
- ½ cup fresh cilantro leaves
- ⅓ cup diced white onion
- 1 tablespoon lime juice or 1 med lime
- 1 teaspoon Kosher salt or more to taste
- ¼ teaspoon ground cumin
Instructions
- Preheat your oven to 425°F. Line a baking sheet with foil and set aside. Then rinse and dry the tomatillos. Once the tomatillos are dry, spread them evenly on a baking sheet with the serrano pepper.
- Roast the tomatillos and serrano pepper in the oven for 17 minutes. Tomatillos are done when they start to brown on top.
- Remove the tomatillos from the oven, and transfer the tomatillos and serrano pepper into a blender or food processor.
- Add the cilantro, onion, garlic, lime juice, cumin, and salt to the blender or food processor and pulse them until it is well blended and the consistency you desire.
- Taste your salsa and add extra salt and cilantro if needed.
Notes
If you would like more heat, add more serranos or jalapenos.
If you would like less heat, deseed the peppers before blending.
Keep refrigerated for up to 5 days.
If you would like less heat, deseed the peppers before blending.
Keep refrigerated for up to 5 days.
Nutrition
Calories: 2kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 291mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg