This raw tomatillo salsa is fresh, tangy and bright and super easy to make! It literally takes just a few minutes. We love eating it with Mexican food, or just as a side to steak or chicken, but it’s a fun thing to serve on St. Paddy’s day because the color is perfect and it’s so good with corned beef and potatoes, too! Irish-Mexican fusion, anyone? (Think potato nachos.) It’s real thing and this is a great introduction! ☘️ Pick up some tomatillos, garlic, a jalapeno, a bunch of cilantro, and some good juicy limes and you’re ready to go.
Many tomatillo salsas call for roasting the tomatillos before adding them to the salsa, and we have made salsas with a combination of fresh and roasted tomatillos which are also delicious, but if you’re short on time, this is a great way to go. We use garlic, jalapenos, lots of cilantro and lime juice and a little salt. You can also add some white onion to the mix if you like your salsa with onions.
Do you like your salsa smooth or more chunky? Toss everything in your food processor and blend until you reach the desired texture. Store the salsa in an airtight container in the refrigerator until ready to use.
Tomatillo, Cilantro & Lime Salsa
- Food processor
- 3 large tomatillos, paper skins and stems removed cut into large chunks
- 1 cup fresh cilantro leaves, packed
- 1 medium jalapeño, seeds and stem removed cut into pieces
- 1 clove garlic, minced
- 2 tbsp. lime juice fresh squeezed (more or less depending on your tastes)
- 1/2 tsp. salt
- 1/2 tsp. chili lime seasoning Trader Joe’s or Tajin are two options
- Place tomatillos in the bowl of your food processor and process to desired smoothness or chunkiness.
- Add jalapeño, garlic, and cilantro and continue to process. (Obviously, don’t put the limes or jalapeños in whole like this fun picture below shows!)
- Add lime juice and season to taste with salt and chili lime seasoning. Store in an airtight container in the refrigerator until ready to serve.