Tomatillo Green Chili Salsa
Creamy roasted tomatillo salsa that you can serve with chips or any Mexican entree!
Servings: 3 cups
Calories: 37kcal
Equipment
Ingredients
- 1½ lbs. tomatillos
- 3 serrano peppers
- 4 cloves garlic
- 1 tablespoon olive oil
- ½ cup chopped cilantro
- 1 medium onion
- 1 medium avocado
- 1 medium lime (juiced)
- 1 teaspoon sea 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 or food processor. 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.
Video
Notes
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- You can adjust the spiciness of the recipe based on your taste. I use three Serranos, which are almost not spicy enough for us.
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- Your family may prefer one or two peppers, so adjust accordingly. Feel free to substitute jalapeños for the Serranos.
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- 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!
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- If the salsa is too thick, you can add water to thin it out while blending. Stir in ¼ cup of cold water at a time, until you reach the desired consistency.
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- You can store this salsa in the refrigerator in an airtight container for 3-4 days.
Nutrition
Serving: 1cup | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Fiber: 2g | Sugar: 3g
