Tomatillo Salsa Verde in Five Minutes

IMG_1871After a rather puny initial harvest, our jalapeno pepper plant channeled the Little Engine That Could and managed to pop out four late-season peppers of a decent size.

That could only mean one thing: salsa party!

My favorite salsa is ridiculously easy – it literally takes five minutes, can be canned or frozen for later use, and tastes great as part of a recipe or just with chips. Click “continue reading” to see the recipe!


  • 15 medium sized tomatillos (Tomatillos are a relative of the tomato plant that is firmer and meatier and has more of a tangy flavor.)
  • 1/2 white onion, diced
  • 4 small (or 2 medium/large) jalapenos, cored and de-seeded
  • 1 avocado
  • 1-2 cloves of garlic, minced
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin


  1. Peel your tomatillos, quarter them, and place in food processor.
  2. Add all other ingredients to food processor.
  3. Pulse until well combined and reaches a salsa texture.

Once combined, your salsa will stay fresh for about a week in the fridge or you can freeze/can it for future use.  I kept about half of mine to eat fresh, and then the rest I froze and will combine with a can of cream of chicken soup sometime in the future to make a quick and easy chicken enchilada sauce.

What’s your favorite salsa recipe?