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Green Tomatillo Salsa

Appetizers, Sauces, Low Phosphorus, Low Potassium, Low Sodium


Based on per 2 tablespoons servings per recipe.

  • 1 pound tomatillos
  • 1 onion, diced
  • 1 each garlic cloves
  • 1 each jalapeño
  • 1 tablespoon olive oil
  • 1/2 cup cilantro
  • 3 tablespoons lime juice


  1. Remove the husks from tomatillos and rinse off the sticky residue on the skins before using.
  2. Toss tomatillos, onion, garlic cloves, and jalapeño with some olive oil.
  3. Roast at 400 degrees until soft and a bit charred.
  4. Let cool.
  5. Add cilantro and lime juice.
  6. Combine ingredients in a blender or food processor until well blended.
  7. Salsa will keep 2 weeks fresh in the refrigerator or up to 6 months in the freezer.

Interested in making your salsa last longer? Follow these instructions for canning:

    1. Ladle salsa into pint jars, leaving 1/2 inch head space.
    2. Wipe the rim of the jar and place canning lids on.
    3. Heat water in a pan deep enough to cover jars plus one inch of water.
    4. Boil water in this pan.
    5. Using a jar lifter, place jars in boiling water for 15-20 minutes.
    6. Remove them from hot water.
    7. Assess to see if all jars have sealed.




About This Recipe

Leathery wrappers hide a moist, apple textured fruit. Tomatillos are available in most grocery stores and this quick sauce is great on tacos or a base for chile verde.

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