This super fresh and tangy salsa comes together in no time and it's way better than store-bought.


YIELD
About 2 1/2 cups

TIME
Active Prep: 5 min


INGREDIENTS
  • 1 lb. tomatillos, husked, rinsed, and quartered
  • 1 large shallot, chopped
  • 1/2 to 1 jalapeño, deseeded and chopped
  • 2 Tbsp. chopped fresh cilantro
  • 1/8 tsp. Minced Garlic
  • 1/2 tsp. Makrut Lime Sea Salt

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NOTES

Green tomatoes can be used in place of tomatillos. Adjust jalapeño amount based on how much heat you like.

This recipe is featured in Spice Club, Savory's spice-of-the-month club.



DIRECTIONS

Place first five ingredients into a food processor and pulse until coarsely chopped. Transfer to a medium bowl and mix in lime salt. Serve cold or at room temperature.



SERVING SUGGESTIONS

Great as a topping for our Southwestern Chorizo Shakshuka or Vegan Southwestern Shakshuka.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

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