Tomatillo Salsa
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Trader Joe’s sells a delicious green salsa called “Salsa Verde.” Tangy tomatillos are a great complement to any Mexican dish, and they are the base ingredient in the Salsa Verde. When I get tomatillos from my farm share, I make my own tomatillo salsa. This recipe is adapted from the Ball Blue Book Guide to Preserving, but I don’t bother canning my batch because we go through it quickly. It’s very simple to prepare, and it makes a great snack with tortilla chips. If you prefer the classic “salsa verde” green color, substitute a green pepper for the red pepper.
Recommended Equipment
Ingredients
- 1 lb chopped tomatillos husks removed
- 1/2 cup diced onion
- 1/2 cup diced green chili pepper
- 1/2 cup diced sweet red pepper
- 1 clove garlic
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 cup vinegar
- 2 tbs lime juice
Instructions
- Place all ingredients in a medium pot. Bring to a boil and simmer uncovered for 10 minutes.
- Heat 3 half-pint jars by filling them with hot water. Empty the water from the jars and then fill them with the hot salsa.
- If canning, follow safe canning guidelines and process for 15 minutes in a boiling water bath.
- If you’re not going through the canning process, refrigerate the salsa until ready to serve.
Approximate Nutrition Info
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Tomatillo Salsa Price Breakdown
This recipe yields 3 half-pints of salsa for a total cost of $3.20, or $1.07 per half-pint. The Trader Joe’s version would cost $3.98 for the same amount of salsa, but I prefer my homemade recipe. It comes out thicker than Trader Joe’s Salsa Verde, and I like the sweetness that the addition of red pepper brings to the homemade version.
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Thanks for linking up at Show & Tell Saturday. Your salsa and your site both look great! 🙂
Thank you, Kimberlee!
Oh, yum! This looks delicious and easy to make. Thanks for the recipe!
-Dana
Thanks, Dana. Delicious and easy – two of my favorite words!
Thanks for sharing and linking up! This sounds like the perfect recipe for my next fiesta 🙂
Thanks for hosting. Every fiesta needs some salsa!
Homemade salsa is the best (and salsa verde is a staple in my house). I really like how it can be catered to individual tastes. Thanks for sharing our recipe.
You can’t beat homemade salsa. And you’re right, you can adapt it to fit anyone’s tastes – especially in the spiciness department.
Methinks I need to take another look and get the classic Ball book. I wish I had had that recipe a couple weeks ago! I love Verde, I hate how most companies put dye in it though 🙁
A lot of the recipes in the Ball book unfortunately have refined sugar in them, but it’s still a good resource to have on hand. I agree about the food dye – it’s ridiculous that many companies think it’s necessary to alter the natural color of their products, especially something like salsa.
I love my Ball blue book-got one on red tag at Target this summer and promptly returned the one I kept borrowing from the library! I was clueless on the tomatillos from my farm share last summer, but made beef tongue tacos w/ salsa verde over the winter, from the cow in the freezer, and this year I was ready. I hoarded my tomatillos until a happy coincidence that the local grocery store was roasting fresh Hatch chilies and canned a large batch then. Other than with chips-how do you enjoy your salsa verde?
That’s great that you were able to find the book on clearance – that’s my favorite way to shop! I also use this salsa on tacos and in soups that need a little extra something.