Tomatillo Salsa Verde

Tomatillos and jalepeno

Tomatillos, jalepeño peppers, cilantro, and lime juice make this salsa truly “verde.”

“Salsa Verde,” sometimes referred to as “green sauce,” is usually a milder member of the salsa family.  Of course, one of the perks of making your own with fresh ingredients from Beccari’s Farm Market is that you can adjust the heat to suit your preferences.

The white-fleshed, typically green-skinned member of the nightshade plant family (the same as  tomatoes), tomatillos grow in a papery husk.  They are the primary ingredient in Salsa Verde, which can be used in various recipes.  Or simply serve some Beccari’s Tomatillo Salsa Verde with tortilla chips for a guilt-free summer snack.

Beccari’s Tomatillo Salsa Verde
Recipe type: Dip, Side, Appetizer

  • 1½ pounds tomatillos
  • 1 tablespoon fresh lime juice
  • ½ cup onion, chopped
  • ½ cup cilantro
  • 2 jalapeño peppers, stemmed, seeded and chopped
  • ¼ teaspoon sugar
  • salt to taste

  1. Remove papery husks from tomatillos and rinse well.
  2. Prepare tomatillos by roasting or boiling: (a.) ROASTING – Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. OR (b.) BOILING –Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
  3. Place tomatillos, lime juice, onions, cilantro, jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
  4. Season to taste with salt.
  5. Cool in refrigerator.


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