I LOVE fresh salsa, but the run-to-the-mill red salsa is getting boring. With just a few simple ingredients you can make an amazing fresh & citrusy green tomatillo salsa!
My husband’s love of Mexican and Latin foods inspires me to experiment with ingredients and flavors that I normally wouldn’t have in my kitchen. Tomatillos aren’t a veggie I’m completely familiar with – they remind you of a green tomato only with encased in a papery husk. Even in our rural location I was able to find some fresh beautiful tomatillos – hopefully you can too!
Use this amazing Citrus Cilantro Tomatillo Salsa on eggs, tacos, fajitas or with my homemade tortilla chips (Corn or Grain Free). I even like it as a garnish on chicken, YUM!
And if you don’t like cilantro feel free to sub in parsley in it’s place!
- ½ pound of Tomatillos (husks removed and coarsely chopped)
- 1 clove of Garlic, peeled
- Small bunch of fresh cilantro (about 1 cup, loosely packed)
- ½ a Lime, juiced
- 1 Organic Orange, zested & juiced
- ½ a Serrano Pepper (more or less to taste)
- Sea Salt & Pepper, to taste
- In your blender, combine all ingredients
- Pulse/blend until well combined but not completely smooth. You want some texture.
- Will yield about 1 & ½ cups of salsa and will keep in the fridge for a week
1/2 a serrano pepper will make a HOT salsa. I recommend starting out with a small amount of pepper and adding more to taste if you do not want a HOT salsa.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.
Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.