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  • Writer's pictureKimberly H. Morris

Tomatillo Salsa Verde

Make one week in advance of your meal. Save time now so you can enjoy your delicious salsa on the day of your event.

Serves 4-6, Prep time is 5-10 minutes, Broil is 5-7 minutes and puree and taste is 5 minutes

What is a tomatillo? They are a fruit with a husk.

I don't always have exact measurements. It's best to taste then decide what you like. When adding salt or heat, add a little then build upon that. It's easier to make it salty or spicy, vs trying to remove heat or removing too much salt.



  • 8-10 medium tomatillos

  • 1 small yellow onion – chopped

  • 3 garlic cloves (skin removed)

  • 1 jalapeno (optional)

  • 1-2 tablespoons avocado oil (or olive oil)


  • 1 bunch of cilantro

  • juice from 1 medium lime


  1. Line a baking sheet with foil

  2. Add chopped fresh tomatillos, jalapeno,  garlic and chopped yellow onion

  3. Drizzle with avocado oil (or olive oil) and salt and pepper (Broil 5-7 mins)

  4. Puree tomatillos, garlic, onion, lime juice, 1/2 of your jalapeno, and cilantro leaves

  5. Puree, then taste

  6. Now decide if you want more jalapeno and more cilantro

  7. Add salt if needed

If you don't like spicy remove the seeds from the jalapeno and add less. Taste as you puree, taste then decide to add a little more if you want some heat.

NOTES: You can keep salsa in the fridge for 7 days.

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