Salsa Verde is a spicy Mexican salsa made with tomatillos and any variety of spicy green chili pepper you like. Tomatillos are also called Mexican husk tomatoes and have a naturally sour taste. Roasting the tomatillos before blending them into a salsa tones down the sourness to reveal sweeter notes. Adding a spoonful of Unsweetened Pumpkin Seed Butter to this traditional salsa adds a rich creaminess and thickens the salsa slightly for greater “dip-ability”. Plus, more Pumpkin Seed Butter means more protein and micronutrients, so it’s really a win-win.
- 3/4 pound tomatillos
- 1/4 cup white onion, roughly chopped
- 1 garlic clove
- 1/4 cup cilantro, leaves and stems
- 1 tablespoon lime juice
- 1 jalapeño or 2 serrano peppers, stemmed, seeded, and chopped
- 1-2 tablespoons Pumpkin Seed Butter, Unsweetened
- Sea salt to taste
Remove papery husks from tomatillos and rinse well.
Oven Roasting Method: cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly char the skins of the tomatillos.
Pan Roasting Method: coat the bottom of a skillet with a little olive oil. Over high heat, place the whole tomatillos in the pan and sear on one side for a few minutes, then flip over and brown on the other side. Remove from heat and leave to cool.
Place the cooked tomatillos, onions, garlic, cilantro, lime juice, peppers, and Pumpkin Seed Butter in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt and either cool in the refrigerator or eat immediately with tortilla chips.