This Trader Joe’s Salsa Verde is a roasted and zesty recipe, which is made with fresh tomatillos and jalapeños. It’s the perfect topping for tacos, ready in about 20 minutes.
Jump to RecipeTrader Joe’s Salsa Verde Recipe Ingredients
- 1 ½ pounds fresh tomatillos, husks removed and cleaned (about 10)
- 1-2 fresh jalapeño chiles
- 1 garlic clove
- 1 medium onion, coarsely chopped (about ¾ cup)
- ½ cup fresh cilantro, packed
- ½ to 1 teaspoon sea salt
- 1 tablespoon fresh lime juice
How To Make Trader Joe’s Salsa Verde
- Broil the Tomatillos and Jalapeños: Preheat the broiler to HI and position an oven rack about 4 inches from the heat. Place the cleaned tomatillos and whole jalapeños on a rimmed baking sheet. Broil for about 5 minutes, until you see a few black spots. Flip them over and broil for another 4 to 5 minutes, until they are soft and blistered.
- Combine in Food Processor: Add the chopped onion, cilantro, and ½ teaspoon of salt to a food processor or blender. Add the raw garlic clove.
- Blend the Salsa: Transfer the roasted tomatillos and jalapeños, along with any juices from the baking sheet, into the food processor. Pulse until the mixture is mostly smooth but still has a little texture, scraping down the sides as needed.
- Season and Serve: Stir in the fresh lime juice. Taste the salsa and add more salt if needed. Serve immediately or store in the refrigerator.
Recipe Tips
- How to prep tomatillos? As the recipe notes, tomatillos have a papery husk that must be removed. Underneath, they have a sticky coating that should be rinsed off under cool water before you use them.
- How to control the spice level? For a milder salsa, remove the seeds and white membranes from the jalapeños before broiling them. If you prefer more heat and a super spicy salsa, leave the seeds in.
- Why is my salsa thin? The salsa will naturally be on the thinner side right after blending. Don’t worry! The recipe notes that it will thicken up considerably after it has chilled in the refrigerator.
- Can I make this without a broiler? Yes. You can get a similar roasted flavor by blistering the tomatillos and jalapeños in a hot, dry cast-iron skillet on the stovetop. Turn them occasionally until they are soft and blackened in spots.
What To Serve With Salsa Verde
This tangy and versatile green salsa is a staple in Mexican cuisine and is delicious with many dishes.
- Tacos and Enchiladas: As a classic topping for any kind of taco or as the sauce for green chicken enchiladas.
- Grilled Meats: Drizzled over grilled chicken, pork, or steak.
- Eggs: A fantastic topping for scrambled eggs, fried eggs, or huevos rancheros.
- Chips: As a simple dip with tortilla chips.
- Grain Bowls: To add a zesty kick to a burrito or grain bowl.
How To Store Salsa Verde
- Refrigerate: The salsa verde will keep in the refrigerator for up to 5 days stored in an airtight container or glass jar.
- Freeze: You can also freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before using.
Salsa Verde Nutrition Facts
- Calories: 12 kcal
- Carbohydrates: 3.26g
- Protein: 0.42g
- Fat: 0.12g
- Sodium: 83mg
- Sugar: 1.65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tomatillos, also known as Mexican husk tomatoes, are small, green fruits with a papery husk. They are a staple in Mexican cuisine and have a bright, tart, and tangy flavor that is very different from a red tomato.
A food processor or a blender is highly recommended for the smoothest and most consistent result. If you don’t have one, you can very finely chop all the ingredients by hand for a chunkier, pico de gallo-style salsa.
No, the spice level is completely up to you. You can make it as mild or as fiery as you like by adjusting the number of jalapeños and whether or not you include the seeds.
Try More Recipes:
- Trader Joe’s Chickpea Masala Salad Recipe
- Trader Joe’s Carne Asada Recipe
- Trader Joe’s Beef Birria Recipe
Trader Joe’s Salsa Verde Recipe
Course: SauceCuisine: MexicanDifficulty: Easy16
servings10
minutes10
minutes12
kcalA vibrant and zesty roasted tomatillo salsa with a perfect balance of tangy and spicy flavors.
Ingredients
1 ½ lbs fresh tomatillos, husks removed
1-2 fresh jalapeños
1 medium onion, chopped
½ cup fresh cilantro
1 clove garlic
1 tbsp fresh lime juice
Sea salt to taste
Directions
- Broil the husked tomatillos and the whole jalapeños for 8-10 minutes, flipping once, until soft and blistered.
- Add chopped onion, cilantro, and garlic to a food processor.
- Add the roasted tomatillos and jalapeños, along with any pan juices.
- Pulse until the salsa is mostly smooth but still has some texture.
- Stir in the lime juice and salt to taste.
- Serve immediately or chill to allow it to thicken.
Notes
- For a milder salsa, remove the seeds from the jalapeños before broiling.
- The lime juice is not strictly traditional but adds a wonderful bright finish to the salsa.
- The salsa will thicken as it cools in the refrigerator.
- This salsa freezes very well, so it’s a great recipe to make when tomatillos are in season.
