Tangy Tomatillo Vinegar Salsa
With a few simple ingredients, this tangy tomatillo vinegar salsa is one of the easiest to make and is loaded with flavor.
Equipment
- Comal or flat pan
- Glass jar wide-mouth mason jar works great
Ingredients
- 10 tomatillos
- 5 arbol peppers
- 1.5 tablespoons white distilled vinegar
- 1 tablespoon kosher salt (or to taste)
Instructions
- Boil ingredients: In a small pot, cover tomatillos with water and over medium-high heat, cook tomatillos until soft but not falling apart, for about 5 - 8 minutes after water comes to a boil.
- Toast chiles: In a separate comal or pan, lightly toast chiles over medium heat for about 1-2 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat.
- Blend: Transfer tomatillos and chiles to blender and blend on medium setting for 60 seconds with salt and vinegar. Add water from boiled tomatillos until salsa reaches desired consistency, if necessary.
- To serve: Enjoy immediately with chips over your favorite tacos, tostadas, taquitos, or burritos. Store in the fridge for up to one month.
A Note from Lola
TRY THESE VARIATIONS:
- I’ve made this exact recipe using yellow cherry tomatoes and it’s wonderful! The cherry tomatoes add a bit of sweetness to this spicy salsa. You can also try it with red cherry or grape tomatoes.
- You can also roast the tomatillos in the oven instead of boiling them, for a roasted tomatillo salsa.
- Add a squeeze of fresh lime juice for a bright twist.
Nutrition
Serving: 1ounceCalories: 12kcalCarbohydrates: 2gProtein: 0.4gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 698mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 105IUVitamin C: 4mgCalcium: 3mgIron: 0.2mg
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