Salsa Verde - Tomatillo Salsa

HilahCooking's picture

Oct. 21, 2016

Try my salsa verde recipe with roasted tomatillos and serrano chiles made in a molcajete! Great way to use the last of the summer tomatillos. Salsa verde is good with chips, tacos, or use it to make enchiladas verdes.


Tomatillo 6 , husks peeled, sticky sap rinsed off (about 12 ounces)
Hot chili 1 (serrano, jalapeo, manzano or habanero chile)
Minced onion 1/2 Cup (8 tbs)
Garlic 2 Clove (10 gm)
Minced cilantro 1/4 Cup (4 tbs)
Lime juice 1 Tablespoon (to taste)



1.Place tomatillos and pepper on cookie sheet and broil for 5 minutes.

2.Remove stems (and seeds if desired) from pepper.

3.In a blender, combine pepper, tomatillos, onion, garlic, and blend well.

4.Add cilantro and lime juice.


5.Serve and enjoy!


Can be refrigerated for about 4 weeks.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 243Calories from Fat 9

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 2 mg0.08%

Total Carbohydrates 49 g16.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet