Tomatillo Salsa Recipe

Tomatillo Salsa Recipe

Fresh and green. The longer this salsa sits the better—it is even more flavorful the next day! Serve with classic tortilla chips, use to top bowls and salads, or roll up in a lunch burrito.

INGREDIENTS

¼ cup white onion, diced

¼ tsp. sea salt

¾ lb. fresh tomatillos, husk removed and diced

2 Tbsp. Navitas Organics Chia Seeds

1 medium cucumber, peeled and diced

Juice from ½ lime

¼ cup fresh cilantro

2 cloves garlic, minced

1 jalapeño pepper, de-seeded and minced

DIRECTIONS

Use a food processor to pulse all the ingredients together into a chunky salsa, or chop and mix by hand.

Refrigerate for a minimum of 30 minutes before serving to allow flavors to develop and chia seeds to absorb some of the excess liquid.

Makes 8 servings

 

Submitted by Jill S. Morgyn

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Image of Tomatillo Salsa Recipe

Servings

8

Fresh and green. The longer this salsa sits the better—it is even more flavorful the next day! Serve with classic tortilla chips, use to top bowls and salads, or roll up in a lunch burrito.

Ingredients

  • ¼ cup white onion, diced
  • ¼ tsp. sea salt
  • ¾ lb. fresh tomatillos, husk removed and diced
  • 2 Tbsp. Navitas Organics Chia Seeds
  • 1 medium cucumber, peeled and diced
  • Juice from ½ lime
  • ¼ cup fresh cilantro
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, de-seeded and minced

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Directions

  1. Use a food processor to pulse all the ingredients together into a chunky salsa, or chop and mix by hand.
  2. Refrigerate for a minimum of 30 minutes before serving to allow flavors to develop and chia seeds to absorb some of the excess liquid.