The Tomatillo Salsa Verde (also known as Tomatillo Sauce) consists of citrus tomatoes, spicy jalapeno and fresh coriander for a light, aromatic salsa that is great for tortilla chips or as a green dip to add to your favorite Mexican enchilada to suffocate!
TOMATILLO SALSA VERDE
2 lbs. tomatillos, husks removed, rinsed well and quartered
1 small red onion (about 1 cup), diced
2 cloves garlic, minced
2 jalapenos, seeds removed and diced (a few seeds are ok for heat)
2 cups low-sodium vegetable broth
½ teaspoon mineral salt, + more to taste
½ cup chopped cilantro (I like a cilantro + parsley combo)
Simmer: In a medium pot, add the tomatillos, onion, garlic, jalapeno, and vegetable broth and bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
Blend: Let cool a few minutes and gently transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor, adding more salt as needed.
Makes about 6 cups
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container. For longer storage, freeze for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers leaving ½ inch of head space for expansion. Let thaw in the refrigerator before using.
Recipe can easily be halved.
I love the simplicity of the flavors, but feel free to add ½ – 1 teaspoon of cumin for extra flavor!
If you don’t care for spicy, omit the jalapeno or use a small poblano which is much milder.