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    You Are Here Home » Appetizer Recipes

    Published: Dec 19, 2018 Updated: May 19, 2022 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Tomatillo Green Chili Salsa

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    tomatillo salsa

    Break out the chips, we're making salsa! Tomatillo Green Chili Salsa to be exact. You'll love the creamy texture of this Salsa Verde because I snuck in some avocados which is a game-changer. Serve this salsa with Pulled Pork Enchiladas, Mexican Rice Bowls, and California Burritos.

    Tomatillo Green Chili Salsa in a bowl

    How to Make Tomatillo Green Chili Salsa

    STEP 1: Turn oven broiler to high while you prepare the tomatillos. Peel and wash tomatillos, then slice in half. Line a pan with foil, then add tomatillos, sliced side down. Add unpeeled garlic cloves, and whole Serranos.

    tomatillos and peppers on a pan

    STEP 2: Sprinkle with one tablespoon olive oil, and place under the broiler until charred (approximately five minutes).

    roasted peppers and tomatillos

    STEP 3: Meanwhile, place peeled and quartered onion, cilantro, avocado, lime juice, and salt in a blender. 

    roasted tomatillos and peppers

    STEP 4: Carefully transfer the peeled garlic, tomatillos, Serranos, and the rendered juices into the blender. If your blender is not large enough, you can do this in batches. 

    Tomatillo Green Chili Salsa in a blender

    STEP 5: Pulse until you reach the desired texture. Add a little water to thin out, if desired. Serve with tortilla chips, or as a side to any Mexican meal. 

    chip being dipped into Tomatillo Green Chili Salsa

    Recipe FAQs

    Are Tomatillos the Same as Tomatoes?

    Tomatillos and tomatoes are not the same fruit. Tomatillos are also known as husk tomatoes, Mexican ground-cherries, and Mexican green tomatoes.

    As those names suggest, tomatillos are native to Mexico, and Central America. Tomatillos have a protective husk, that needs to be stripped away before they can be eaten.

    Tomatillos are sourerk in flavor than tomatoes but sweeten on the vine if not picked too early.

    tomatillos in a bowl

    Do You Have To Roast Tomatillos?

    Although you can eat tomatillos raw, they are more commonly cooked in dishes like Chili Verde or roasted as they are in this tomatillo salsa.

    You can make the salsa with raw tomatillos, but I prefer the bold flavor that charring the tomatillos adds. The same goes for the garlic and Serranos.

    What do you Serve with Salsa Verde?

    The most obvious way to serve this roasted tomatillo salsa is with corn chips. But let's not stop there; there are many other possibilities.

    Some of these possibilities include fajitas and Breakfast Burritos. You can also mix this salsa with scrambled eggs, or use it as a base for cooking Chili Verde.

    Pro Tips

    • You can adjust the spiciness of the recipe based on your taste. I use three Serranos, which are almost not spicy enough for us.
    • Your family may prefer one or two peppers, so adjust accordingly. Feel free to substitute jalapeños for the Serranos.
    • Most tomatillo salsa recipes don't call for avocados, but I find that adding avocados makes the salsa much silkier in texture, and even more tasty!
    • If the salsa is too thick, you can add water to thin it out. Stir in ¼ cup of cold water at a time, until you reach the desired consistency.
    Roasted Tomatillo Salsa  in a bowl

    Related Recipes

    • Mexican Salsa Recipe (using canned tomatoes)
    • Fruit Salsa Recipe (using loquats)
    • Fire Roasted Salsa
    • Homemade Chili Sauce Recipe

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    salsa verde

    Tomatillo Green Chili Salsa

    Creamy roasted tomatillo salsa that you can serve with chips or any Mexican entree!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizers, Condiments
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 3 cups
    Calories: 37kcal
    Author: Hilda Sterner

    Ingredients

    • 1½ lbs. tomatillos
    • 3 serrano peppers (or less)
    • 4 cloves garlic
    • 1 tablespoon olive oil
    • ½ cup chopped cilantro
    • 1 medium onion
    • 1 medium avocado
    • 1 medium lime (juiced)
    • 1 teaspoon salt

    Instructions

    • Turn oven broiler to high while you prepare the tomatillos. Peel and wash tomatillos, then slice in half. Line a pan with foil, then add tomatillos, sliced side down. Add unpeeled garlic cloves, and whole Serranos.
    • Sprinkle with one tablespoon olive oil, and place under the broiler until charred (approximately five minutes).
    • Meanwhile, place peeled and quartered onion, cilantro, avocado, lime juice, and salt in a blender.
    • Carefully transfer the peeled garlic, tomatillos, Serranos, and the rendered juices into the blender. If your blender is not large enough, you can do this in batches. 
    • Pulse until you reach the desired texture. Add a little water to thin out, if desired. Serve with tortilla chips, or as a side to any Mexican meal.

    Notes

    • You can adjust the spiciness of the recipe based on your taste. I use three Serranos, which is almost not spicy enough for us.
    • Your family may prefer one or two peppers, so adjust accordingly. Feel free to substitute jalapeños for the Serranos.
    • Most tomatillo salsa recipes don't call for avocados, but I find that adding avocados makes the salsa much silkier in texture, and even more tasty!
    • If the salsa is too thick, you can add water to thin it out. Stir in ¼ cup of cold water at a time, until you reach the desired consistency.

    Nutrition

    Serving: 1cup | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Fiber: 2g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This post was originally published on 12/19/2018 and was edited on 11/14/2019 by updating the content and adding FAQ's and tips.

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