Tomatillo Salsa Verde – GFCFSF


Tomatillo Salsa Verde - GFCFSF

  • 1 pounds tomatillos, husks removed & washed
  • 1 lg jalapeño
  • 2 garlic cloves
  • 1 medium white onion
  • 1/3 cup fresh cilantro leaves
  • 1 tbsp fresh lime juice
  • 1 teaspoon salt



Note: Tomatillos will be sticky once husks are removed.  Soak in warm water for a few minutes then rinse.

Chop the onion in half, crush the garlic, and leave the jalapeño and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.

Peel the garlic, de-seed and rough chop the jalapeño, and peel and rough chop the onion.

In a food processor, chop the jalapeño and garlic, then add the onion and chop.  Add the tomatillos and chop.  Finally add the cilantro, lime juice, and salt and pulse until all ingredients are chopped and desired consistency is reached.

Makes 4 cups.


Tomatillo Salsa Verde – GFCFSF
Tomatillo Salsa Verde – GFCFSF