Easy Tomatillo Salsa Verde for Tacos

This easy tomatillo salsa verde for tacos uses fresh jalapeños and serranos for a deliciously tangy and Whole30 compliant salsa perfect for tacos and on just about anything. 

Easy Tomatillo Salsa Verde for Tacos

Everyday Latina is one year old! Yes, it was exactly April 28, 2018 when I hit publish on my very first blog post.

I took a look back through my old posts and it was great to read through the recipes, remedies, and stories I have shared with you this past year. Then I took a look through my blog planner and realized I still have a multitude of ideas, dishes, and anecdotes for a whole other year and more. So get ready!

Today’s Recipe

In my very first post I wrote about celebrating my younger brother’s birthday. (Coincidentally, we just got home from a fun-filled day at my parents’ house where we celebrated my wonderful brother’s latest birthday.)

In that first post I also shared a recipe for a spicy and smoky roasted tomatillo salsa with chile de arbol. Click here for that recipe.

So, in honor of the one year anniversary since that post, today I am sharing with you another great salsa using tomatillos.

Today’s recipe is for a deliciously tangy and easy tomatillo salsa verde for tacos.

My parents have different variations for salsa verde for dishes like chilaquiles, salsa verde con carne, and enchiladas. This recipe in particular is a simple and easy salsa that is perfect for tacos.

You don’t have to stop there with this salsa though. Use it as a dip for chips, on top of eggs, in burritos or smothered on some carne asada. With Cinco de Mayo right around the corner, it is a great addition to any of your Mexican menu plans.

Also, as I love to share healthy recipes, this salsa uses lots of fresh vegetables and is Whole30 compliant.

Tomatillos #tomatillos #salsaverdeingredients

Choosing Tomatillos

Before beginning with the recipe process, let’s talk about choosing tomatillos. When choosing tomatillos, look for ones that are dark green and firm but not hard. Be sure the husk has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.

For more information about selecting tomatillos, check out this article from Bon Appétit.

How to Make Easy Tomatillo Salsa Verde for Tacos

Now, to make this easy tomatillo salsa verde for tacos, begin by boiling 4 cups of water in a medium saucepan.

Then, place 4 large tomatillos (husked and washed), 1 serrano pepper, 1 jalapeño pepper, 1/4 of a white onion, and 1 large garlic clove in the boiling water.

Ingredients for easy tomatillo salsa verde for tacos #salsaverde #tomatillosalsa

After about 10-12 minutes, use a fork to check that the vegetables are soft. If so, remove the vegetables from the water. Reserve 1/4 cup of the water and let it cool.

Next, place the vegetables in a food processor or blender along with 1/4 cup of washed cilantro and 1/4 teaspoon of salt.

Add the reserved cooking liquid and blend together until smooth.

Taste and adjust the salt if needed.

Refrigerate any leftover salsa for 3-4 days.

Bonus Tip

If you would like, the salsa can be heated for a slight variation in taste or if you prefer warm salsa. Just heat a tablespoon of olive oil in a medium saucepan. Add the salsa to the pan and let it simmer until the foam is a very light golden color.

Both options are great for this easy tomatillo salsa verde for tacos. I hope you enjoy!

Have you tried salsa verde? What is your favorite dish to add it to? Let me know in the comments below.

For another amazing salsa using tomatillos, check out this creamy tomatillo avocado salsa.

Easy tomatillo salsa verde for tacos #tomatillosalsa #salsaverde #mexicansalsa

5 from 2 votes
Easy tomatillo salsa verde for tacos #tomatillosalsa #salsaverde #mexicansalsa
Easy Tomatillo Salsa Verde for Tacos

This easy tomatillo salsa verde for tacos uses fresh jalapeños and serranos for a deliciously tangy and Whole30 compliant salsa perfect for tacos and on just about anything. 

Cuisine: Mexican
Author: Gemma from Everyday Latina
Ingredients
  • 4 large tomatillos (husked and washed, see notes)
  • 1 jalapeño
  • 1 serrano (see notes)
  • 1/4 white onion
  • 1 large garlic clove
  • 1/4 cup cilantro (washed)
  • 1/4 tsp salt
Instructions
  1. Boil 4 cups of water in a medium saucepan.

  2. Place the tomatillos (husked and washed), serrano pepper, jalapeño pepper, 1/4 of a white onion, and the garlic clove in the boiling water.

  3. After about 10-12 minutes, use a fork to check that the vegetables are soft. If so, remove the vegetables from water. Reserve 1/4 cup of the water and let it cool.

  4. Place the vegetables in a food processor or blender along with the cilantro and salt.

  5. Add the reserved cooking liquid and blend together until smooth.

  6. Taste and adjust the salt if needed.

  7. Refrigerate any leftover salsa for 3-4 days.

Recipe Notes
  • When choosing tomatillos, look for ones that are dark green and firm but not hard. Be sure the husk has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.
  • You may use two jalapeños or two serranos instead of one of each if you prefer. Please note that serranos do tend to be spicier than jalapeños.
  • The salsa can heated for a slight variation in taste or if you prefer warm salsa. Just heat a tablespoon of olive oil in a medium saucepan. Add the salsa to the pan and let it simmer until the foam is a light golden color.

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