Equipment
Ingredients
Vegetables and Aromatics
- 450 g tomatillos, husked and rinsed
- 60 g white onion, roughly chopped
- 1 jalapeño pepper, stemmed and halved
- 2 garlic, peeled
- 15 g fresh cilantro, roughly chopped
Seasoning
- 15 ml lime juice, freshly squeezed
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 12 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 122 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 91 mg
- Calcium
- 4 mg
- Iron
- 0.2 mg
- Magnesium
- 7 mg
- Phosphorus
- 14 mg
- Zinc
- 0.1 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.6 mg
- Folate
- 4 mcg
- Water
- 32 g
Sources: USDA FoodData Central
Method
Remove the papery husks from the tomatillos and wash them thoroughly under warm water to remove their natural sticky residue.
Roughly chop the cleaned tomatillos, white onion, and jalapeño into large chunks to ensure they process evenly.
Place the tomatillos, onion, jalapeño, garlic, cilantro, lime juice, and a pinch of kosher salt into the food processor. Pulse until the ingredients break down into a coarse, slightly chunky salsa.
Transfer the salsa to a serving bowl. Taste and add additional kosher salt or lime juice if necessary. Cover and refrigerate for 30 minutes to allow the sharp raw flavors to meld and mellow.
Chef's Notes
- Always rinse tomatillos thoroughly under warm water. The sticky film beneath the husk can impart an unpleasant bitter flavor if left intact.
- For a deeper, mellower flavor profile, try roasting the tomatillos, onion, and garlic in the oven or charring them in a dry skillet before blending.
- Heat levels in jalapeños can vary wildly. Start with half a pepper if you are sensitive to spice, and blend in the rest only after tasting.
- Cilantro stems pack a massive amount of flavor. Do not discard them; simply chop the tender upper stems right along with the leaves.
Storage
Refrigerator: 1 week — Store in an airtight container. The salsa may separate slightly; stir before serving.
Freezer: 3 months — Texture may become slightly watery upon thawing. Best repurposed for cooked applications like enchilada sauces if frozen.
Troubleshooting
Salsa is too watery
Cause: Tomatillos naturally have a high water content and can release excess moisture when blended.
Fix: Strain the salsa gently through a fine mesh sieve to drain excess liquid.
Prevention: Pulse carefully rather than running the processor continuously to prevent completely breaking down the cell walls.
Salsa tastes unpleasantly bitter or too acidic
Cause: Unripe tomatillos or failure to wash off the sticky exterior residue.
Fix: Add a very small pinch of sugar or agave nectar (about 2g) to balance the acidity and mask the bitterness.
Prevention: Always wash tomatillos in warm water until they no longer feel tacky.
Cultural Context
Salsa verde is a foundational element of Mexican cuisine, tracing its roots back to the Aztec empire where tomatillos were cultivated long before tomatoes. The raw preparation preserves the vibrant, tangy bite of the tomatillo, making it a perfect foil for rich meats or a refreshing dip for tortilla chips.
