Tangy Tomatillo Vinegar Salsa
With a few simple ingredients, this tangy salsa con tomatillo verde 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.
- The level of spiciness depends on the amount of chili peppers you use. If you prefer a milder salsa, start by adding one chile at at time to the blender and tasting it as you go. Keep in mind that as the salsa cools, the heat level also reduces.
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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