I can honestly say that this is the BEST and most AMAZING Tomatillo Salsa Verde recipe. Fresh and delicious and yet so easy to make, you will absolutely fall in love with this salsa Verde. Simple healthy ingredients come together to make this salsa that is so good, you will want to eat it right out of the bowl.
I have been hunting down this recipe for over 4 months.
That's right... 4 ENTIRE MONTHS, I have been dreaming and searching on how I could possibly get this Salsa Verde recipe.
It all started when friends of ours to us to their private club over the Christmas Holidays. We ordered a bunch of tapas, one of which was empanadas.
Although the empanadas were delicious, the salsa Verde that was served with the empanadas was out of this world to die for!!!
And that is when my quest began.
Asking every person I thought could possibly have a link to the creative chef that had made this delicious salsa Verde, I was determined to get my hands on this masterpiece.
And my determination paid off!
As it turns out, a patient of mine knew a lady who knew another lady who played tennis at this club who knew the tennis pro who in turn was friends with the chef!
Yup, that is not even an exaggeration!
So, 119 days after tasting the wonderful Salsa Verde, I ended up with the actual recipe!
What ingredients do you need to make the Best Tomatillo Salsa Verde Recipe?
- Onion, finely chopped
- Olive Oil
- Cilantro with stems
- Apple juice (or liquid allulose for a sugar-free and keto version)
- Sea salt
What are Tomatillos?
- Small, round fruits resembling little tomatoes bearing a papery outer covering.
- They are members of the nightshade family, along with tomatoes, potatoes, and peppers.
- Though they are usually green, they can ripen to be any number of other colours, including yellow, purple, and red.
- They grow throughout the Western Hemisphere and are a popular staple food in Mexico, where they are often called “tomato verde” or “green tomatoes” (not to be confused with American “green tomatoes,” which are simply unripe tomatoes).
- Other names include husk tomato, husk cherry, Mexican tomato, jamberry, and ground cherry.
- Nutritionally, tomatillos are low in calories and rich in vitamin C, vitamin K, niacin, potassium, manganese, and healthy omega 6 fatty acids.
- Green tomatillos usually have a slightly tart flavour, though other colours can be sweet enough to be used in jams.
- They can be eaten raw, either whole or chopped into salads, and are most popularly used to make a spicy green salsa (salsa verde) and other sauces.
What's the difference between a Poblano and a Jalapeno?
Poblanos (pronounced po-blah-no) peppers are a mild variety of chile pepper. They are as large or even larger than a bell pepper but are skinnier and have a pointy tip, similar to hot chile peppers like jalapeños. Poblanos are best when peeled and seeded, which can be done more easily after cooking. They are affordable and often sold while green for use in dishes like chile relleno, chiles en nogada, and rajas con crema. Dried red poblano peppers are called ancho chile peppers.
Jalapeños, a member of the nightshade family along with tomatoes, eggplant, and potatoes, get their heat from capsaicin, a chemical compound concentrated in the white pithy ribs of a pepper. Like most hot peppers, jalapeños vary in spiciness based on many growth factors, including the amount of sunlight and the pH level of the soil. Jalapeño peppers register between 2,500 and 8,000 Scoville heat units on the Scoville scale. Most commonly associated with Mexican cuisine, they fall between poblanos and habaneros on the heat index, and are typically among the least expensive of the fresh peppers at the grocery store.
How do you make the Best Tomatillo Salsa Verde Recipe?
- Roast the jalapeno and poblano peppers in the oven or throw them on a grill until charred.
- Once charred on the outside, place in a bowl and cover with plastic wrap. Set aside
- In a small saucepan, heat olive oil.
- Add onions and saute until caramelized and then remove them from the heat
- Place the tomatillos under warm running water and remove the outer husk
- Place them in a pot and add water until tomatillos are covered
- Place the pot on the stove and bring the water to a boil.
- Cook tomatillos until tender but not mushy
- Using a strainer, remove as much water as possible and set them aside to cool slightly
- Take the cooled poblano and jalapeno and remove their skins
- Finally, place all the ingredients in a food processor and pulse until the desired consistency.
What can you serve this Tomatillo Salsa Verde recipe with?
- serve it as a sauce on your favourite tacos
- combine it with chicken on a Low Carb Tortillas
- use it as a dipping sauce for my Whole30 Air Fried Chicken
- make my Hint of Lime Tortilla Chips to scoop it up with
- use it to dip my Air Fryer Fish Bites
- top my Parmesan Chili Roasted Cauliflower
- use it as a dip for my Garlic Rosemary Roasted Artichokes
If you like this dip recipe, you may also enjoy:
- Chicken Spinach Artichoke Dip
- Chicken Cordon Bleu Stuffed Mushrooms
- Olive Stuffed Meatball Appetizers
- Sausage Apple Cheese Dip (Gluten-Free, Keto)
- 12 tomatillos (about 1.5 lbs)
- 1 cup yellow onion, finely chopped
- 1 tbsp roasted garlic
- 2 tbsp olive oil
- ¼ cup chopped cilantro with stems (or replace with parsley if you don't like cilantro)
- 1 lime, juiced
- 2 tbsp apple juice (or liquid allulose for sugar-free and keto)
- 1 tsp sea salt
- 1 jalapeno, seeded and deveined
- 1 roasted poblano, deveined and seeded
- Grill jalapeno and poblano peppers (or roast them in the oven). Once charred on the outside, place in a dish and cover with plastic wrap. Set aside
- In a sauce pan, heat olive oil. Add onions and saute until caramelized. Remove from heat
- Palce tomatillos under warm running water and remove husk with a clean dish towel. Place them in a pot and add water until tomatillos are covered
- Place on the stove and bring to a boil. Cook tomatillos until tender but not mushy. Using a strainer, remove as much water as possible
- Remove poblano and jalapeno skins by rinsing them under water to help remove the skin
- Place all ingredients in a food processor and blend until desired consistency.
- Store in the fridge for up to 5 days.
- If you want to roast the peppers in the oven, check out my How to Roast Peppers in the Oven
- Prep Time: 30 minutes
- Category: Sides
- Cuisine: Keto, Low Carb, Gluten Free
- Serving Size: 1 serving
- Calories: 37
- Sugar: 2.1 g
- Fat: 2.7 g
- Carbohydrates: 3.4 g