Tomatillo Salsa Verde recipe made with tomatillos, jalapeno and cilantro is the best! It’s quick, easy and perfect salsa or sauce for your favorite tortilla chips, enchiladas, and more!
Simmer: In a medium pot, add the tomatillos, onion, garlic, jalapeno, and vegetable broth and bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
Blend: Let cool a few minutes and gently transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor, adding more salt as needed.
Makes about 6 cups
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container. For longer storage, freeze for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers leaving 1/2 inch of head space for expansion. Let thaw in the refrigerator before using.
Recipe can easily be halved.
I love the simplicity of the flavors, but feel free to add 1/2 – 1 teaspoon of cumin for extra flavor!
If you don’t care for spicy, omit the jalapeno or use a small poblano which is much milder.