Name: Tomatillo Green Salsa
Ingredients: 8 small tomatillos (about 1 pound); ½ white onion, cut in half; 1½ tsp minced garlic (about 3 small cloves); 1 jalapeño, halved and seeded; ⅓ cup packed chopped cilantro; 1 (4-oz) can chopped mild green chili peppers; ½ Tbsp ground cumin; Salt and pepper, to taste; Seeds from jalapeño (for spice)

By Plant-Based on a Budget

This is a summertime staple for me. I love it as a snack with chips, but you can also add this to your meals: it goes perfectly with chilaquiles or totchos.

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

Yield: 2 ½ cups

What You'll Need

8 small tomatillos (about 1 pound)

½ white onion, cut in half

1½ tsp minced garlic (about 3 small cloves)

1 jalapeño, halved and seeded

⅓ cup packed chopped cilantro

1 (4-oz) can chopped mild green chili peppers

OPTIONAL ADDITIONS

½ Tbsp ground cumin

Salt and pepper, to taste

Seeds from jalapeño (for spice)

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How to Make It

1 Preheat the broiler. Line a large baking sheet with aluminum foil.

2 Prep the tomatillos: remove their husks, wash them, and cut them in half.

3 Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.

4 Broil for 5 to 7 minutes or until everything is evenly charred.

5 In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.

Cooking Tips

After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.

Adding this to guacamole is very tasty if you’re looking for a variation.

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