Kitchen notes · a little help before you start

Tomatillo Green Chili Salsa

Name: Tomatillo Green Chili Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 5 each tomatillos (husked, washed and dried) (Source: 5 tomatillos (husked, washed and dried)); 3 each Roma tomatoes (Source: 3 Roma tomatoes); 1 each jalapeño (Source: 1 jalapeño); 1 each anaheim chili (Source: 1 anaheim chili); 3 each garlic cloves (Source: 3 garlic cloves); ½ each of a red onion (Source: ½ of a red onion); 2 teaspoons salt (Source: 2 teaspoons of salt); 1 teaspoon cumin (Source: 1 teaspoon of cumin); ¼ cup cilantro (Source: ¼ cup of cilantro); 1 each small lime (juice only) (Source: juice from 1 small lime)

Tomatillo Green Chili Salsa is made with tomatillos, anaheim chili, and Roma tomatoes.

Prep: 5 min
Cook: 15 min
Total: 20 min
Original yield: Serves 4
Ingredients: 10 listed

Make it part of your week

Estimating…

MexicanMain coursePrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Cuisine: Mexican
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Check the off-heat addition

Follow the instruction to take the pan off the heat before the finishing addition.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Get to know the ingredients

tomatillos (husked, washed and dried)

In the method: Roughly chop your tomatillos, tomatoes, garlic, chilies, jalapeño, and onion, and saute them in a pan or pot with about ¾ cup of water and salt and cumin.

Roma tomatoes

In the method: Roughly chop your tomatillos, tomatoes, garlic, chilies, jalapeño, and onion, and saute them in a pan or pot with about ¾ cup of water and salt and cumin.

jalapeño

In the method: Roughly chop your tomatillos, tomatoes, garlic, chilies, jalapeño, and onion, and saute them in a pan or pot with about ¾ cup of water and salt and cumin.

The last little job

Finish as directed

In a blender or food processor, process until smooth.

A little more help as you go

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

A few questions you might have

What should I prepare first?

Set out the pot, blender, and food processor. Start with this step: Roughly chop your tomatillos, tomatoes, garlic, chilies, jalapeño, and onion, and saute them in a pan or pot with about ¾ cup of water and salt and cumin.

Which preparation step should I plan for?

Follow the instruction to take the pan off the heat before the finishing addition.

What happens at the end?

In a blender or food processor, process until smooth.

Is there another preparation step to plan for?

Use the chopping, slicing or cutting preparation specified.

Additional recipe notes

Cook the veggies until soft to ensure the salsa blends up perfectly. Adjust the spiciness to your own taste! Want a raw tomatillo salsa? No problem, skip the step of cooking and blend everything up in your food processor . When uncooked, green salsa is likely to be a bit tangier in flavor with a chunky texture. Want a greener tomatillo salsa? Ditch the tomatoes and add more tomatillos.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: plantbasedonabudget.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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