Allergy Associates of La Crosse / Recipes / Tomatillo Salsa Verde

Tomatillo Salsa Verde

Yields 2 cups or 4 servings


  • 1 lb. tomatillos, husks remove, rinsed & quartered
  • 1/2 medium onion, chopped
  • 1 garlic clove
  • 1 serrano pepper, chopped & seeds removed if desired
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste


  1. In a blender or food processor, purée the tomatillos, onion, garlic, pepper and cilantro. Add 1-2 tablespoons of water if needed to create a smooth salsa.
  2. Season with salt and enjoy.
  3. To make roasted salsa verde, preheat the oven to 450°F. Toss tomatillos, onion, and jalapeno with 1/2 table-spoon olive oil and place on a baking sheet. Roast for 7 minutes, remove from oven and flip the vegeta-bles, adding the whole garlic clove. Roast another 7 minutes, remove from oven and let cool. Once cool, place all of the ingredients in a food processor and pulse until smooth. Season with salt and pepper and enjoy.

Nutrition per serving: 45 calories, 8 g carbohydrates, 1 g fat, 2 g fiber, 1 g protein, 39 mg sodium, 5 g sugar.

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