Tomatillo Salsa Verde is my kid’s favorite salsa because it’s not too spicy for them. I love to use the salsa on chicken enchiladas, tacos or even just as a dip. It is a great dip to take to parties for an appetizer, in fact I am making this weekend for our Super Bowl Party per my kid’s request.
This recipe is simple and takes less than 30 minutes to make. You can also make this salsa and freeze i for up to 6 months. We like to serve Tomatillo Salsa Verde with tortilla chips and red pepper slices. Be sure to try this delicious salsa with Oven Baked Chicken Fajitas.
Tomatillo Salsa Verde
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced or canned
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin (more if you want it more spicy)
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
- 1/3 cup lime juice
- Place tomatillos, onion, garlic, and chile pepper into a saucepan.
- Season with cilantro, oregano, cumin, and salt; pour in water.
- Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender or vitamix, carefully puree the lime juice, tomatillos and water in batches until smooth. If using a vitamix no need to do in batches.
- Place in an air tight container.
- Keep refrigerated until ready to serve.
- **Will keel in your refrigerated for up to 2 weeks.