I’m a sucker for salsa. Green, red, you name it, I’ll eat it. I’ve been known to go through an entire jar of Texas salsa in a sitting (yes, I used to import it from the greatest state in the union, no matter where we were living, a dozen jars at a time, but to be fair, my sister did the same while she lived in Poland). Even Matthew and Mason want salsa on their scrambled eggs in the morning! That’s what we call “raising ’em right” in Texas. One of my favorite things to make, especially when we were living out of Texas, is a salsa verde recipe (or roasted tomatillo salsa recipe) that brightened up the table and gave us something to snack on while the meal cooked.
Anyway, I make this salsa verde recipe 11ish cups at a time, jar it, and use it for honey lime chicken enchiladas, dipping with tortilla chips, put in breakfast tacos or fajitas, anywhere I want a tangy, spicy kick! As a result, I only have a very large recipe (feel free to halve it) but it lasts less than 2 weeks in this house (unless I actually can it or freeze it, which I’ll do for prepping for Maddox’s arrival so we have it all winter long for easy meals). The best part is, it’s crazy cheap! For the 11+ cups of salsa, it typically costs me around $10 (that’s about $1.50 per store-sized jar), and it’s way tastier than anything I’ve bought in a store (if I do say so myself). If you want it even cheaper, invest in a couple of tomatillo plants. Turns out, they produce ridiculous numbers of tomatillos pretty darn easily (at least here in north Texas).
This is hands down one of the easiest, most non-recipe recipes I’ve ever made, but I know it’s going to be one of your favorites, too. If you need more dips for chips, veggies, or spoons (no judgement here, people!), check out my roasted red pepper hummus or my caramelized onion and roasted garlic hummus— both are surefire crowdpleasers. I want to hear what you use your tomatillo salsa recipe on/in, so let me know in the comments below (or come find me on Facebook or Instagram)!
- 5 lbs. tomatillos
- 3 large jalapenos
- 2 medium sweet onions, quartered
- 3 cloves garlic, whole
- 3 t ground cumin
- 2 t ground coriander
- Black pepper
- To start the roasted tomatillo salsa, turn your broiler on low. Spread the tomatillos, jalapeños, quartered onions, and garlic onto a couple of cookie sheets.
- Put the sheets under the broiler until the veggies are browned. Flip them over and continue to broil until the other sides are browned nicely.
- Toss the veggies into a blender-- except one jalapeno-- and blend until smooth.
- Add the other jalapeno, cumin, coriander, salt, and pepper to taste (I gave you my starting amounts, but everyone has a slightly different preference for their salsa verde recipe).
- Try not to drink it too quickly.
[…] use homemade tomatillo salsa (but you can totally use a store-bought one you love) that I freeze in 1 cup baggies with some […]