Easy Tomatillo Salsa Verde
This Tomatillo Salsa Verde is the perfect green sauce to serve on your table for a variety of dishes and it's also perfect to make enchiladas & chilaquiles verdes. A true versatile salsa!
Servings 3 cups
Calories 84kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup onion roughly chopped
- 3 garlic cloves peeled and roughly chopped
- 1 poblano chile roughly chopped
- 1 jalapeño (add serrano peppers for a spicy version) chopped
- 4 cups tomatillos (about 1 ½ lbs) husk removed, rinsed and quartered
- 1 ½ cups vegetable or chicken stock
- ½ cup chopped cilantro
- 1 tsp kosher salt
- ¾ tsp fresh ground pepper
Instructions
- Add 1 tablespoon olive oil to a medium saucepan and heat over medium high heat. Add the ½ cup onion, 3 garlic cloves, poblano, and jalapeño and sauté until lightly browned.
- Add the tomatillos and the stock.
- Cover and simmer until soft. About 10 minutes. Then remove from heat and let it cool slightly.
- Add the tomatillo mix (without the liquid), cilantro, salt & pepper to a blender or food processor. Blend until there are no big chunks and reaches your desired consistency.
Notes
How to Store
The first step once you’ve made your salsa is to cool it down. Do not place a hot salsa in the fridge or freezer.
- Fridge – Store in the refrigerator for no more than a day before reheating it – and then only reheat it once.
- Freezer – Freeze in an airtight, freezer-safe storage container or freezer bags for up to 3 months.
- To Thaw – Let thaw overnight in the refrigerator before using.
Nutrition
Serving: 0.5cup | Calories: 84kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Sodium: 4mg | Fiber: 3g | Sugar: 5g