Even though I can buy healthy salsa at the store, homemade tomatillo salsa is just special. In fact, every time I make my own salsa, I have a hard time buying any store-bought salsa. Tomatillo salsa recipe, of instance, is oil-free, sugar-free, and gluten-free. So, let's make some easy homemade tomatillo salsa.
WHAT ARE TOMATILLOS?
Similar to green tomatoes, tomatillos are green in color with a papery husk covering them. As members of the nightshade family, tomatillos love the summer heat, so they are in season from early summer to the fall. Although they turn the color purple as they ripen, tomatillos are meant to be eaten when they are green and somewhat underripe.
For that reason, choose firm tomatillos, approximately the size of golf balls. And, look for papery husks. If the husks are browned or wet, these tomatillos are overripe.
HOW TO REMOVE TOMATILLO HUSKS
Despite their paper husks, tomatillos are quickly and easily cleaned. Simply remove the husks using your hands to reveal small green-looking tomatoes. Since the husks are sometimes sticky, it is necessary to rinse them with water to remove any residue.
Once the husks are removed, simply cut the tomatillos in halves, directly through the center where they pucker by the stem. Then, place them skin up, flesh down, on a silicone baking mat. Despite some recipes calling for oil, you do not need oil or spray of any kind. Tomatillos, though very acidic, also contain a lot of water, which does not require additional oil to roast them properly.
WHAT INGREDIENTS ARE IN TOMATILLO SALSA?
- Red onion
- Salt (optional)
In order to roast the vegetables, I cut them all in similar sizes to the halved tomatillos. Next, I arrange the vegetables on a silicone baking mat, mixed together, so the flavors combine together while they roast in the oven.
Once roasted, remove the seeds, stem and veins from the jalapenos, unless you want your mouth on fire. Then, I transfer the vegetables to my Kitchen Aid Food Processor to add the remaining ingredients.
TOMATILLO SALSA IS EASY TO MAKE IN YOUR FOOD PROCESSOR!
Another suggestion is to zest the lime as well as using the juice, which enhances the lime flavor. Another idea is to pulse, rather than using a high blending speed. This way, the tomatillo salsa is a bit chunkier, which is the goal.
HOW TO STORE AND SERVE TOMATILLO SALSA
When the tomatillo salsa is blended to the correct texture, simply transfer it to a bowl as refrigerate for at least a few hours. As a result, the flavors meld together, and it tastes better as it chills.
Can tomatillos salsa be frozen?
Although the tomatillo salsa lasts 1 week in the refrigerator, leftovers can be frozen. As always, leave an inch between the fill line of the container and the top to avoid freezer burn.
Then, make sure you allow it to completely thaw before using it. Do not, under any circumstances attempt to thaw in a microwave, as it is not intended to be cooked.
What are great ways to use tomatillo salsa?
For instance, tomatillo salsa is a great dip for chips and vegetables. But, it can also be used on any of your favorite Southwest Tofu Scramble or any Mexican dishes:
- Vegan Enchiladas
- Green Plant-Based Potato and Kale Enchiladas
- The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Vegan Breakfast Burrito
- Skinny Inside Out Burrito
- Vegan Taco Salad
- Skinny Veggie and Pinto Bean Quesadilla
- Tater Tot Nachos
- Cauliflower Nachos
- Vegan Lentil Tacos
- Tempeh Tacos
- Mushroom Chorizo Tacos
- Sweet Potato Tacos
(TOFU TACOS SERVED WITH Cowboy Caviar, FRUIT SALSA, AND TOMATILLO SALSA; LEFT TO RIGHT)
So, the next time you go to grab a jar of salsa off the supermarket shelf, grab some fresh ingredients instead, and try tomatillo salsa recipe.
- 8 tomatillos husks removed, cut in halves
- 1 Jalapeno cut in half lengthwise (leave seeds and vein for cooking to be removed after)
- 2 cloves garlic
- 1 red onion cut into large chunks
- 1 lime juiced and zested
- 1 teaspoon salt optional
- ½ cup fresh cilantro
- Preheat the oven to 400 degrees
- Place a silicone baking mat or parchment paper on a baking sheet.
- Removed husks from tomatillos and rinse under water to remove sticky residue, and cut in halves
- Then, place each tomatillo skin up flesh down on the pan.
- Cut the red onion into similar sizes as the tomatillos
- Cut 1 jalapeno in half lengthwise, leaving the seeds intact for now.
- Add 2 cloves of garlic to the pan.
- Roast in the oven for 20 minutes
- Remove roasted vegetables from the oven and allow the vegetables to cool to the touch.
- Remove the seeds and veins from the jalapeno.
- Next, place all the roasted vegetables in the food processor with a large blade.
- Add cilantro, lime juice, and zest.
- Add salt if you desire.
- Pulse ingredients until blended but chunky.
- Pour blended contents into a container and refrigerate for a few hours before serving.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂