Enjoy a fresh and delicious Tomatillo Salsa Verde with just six ingredients.

I’ve been making Tomatillo Salsa by the batch every couple weeks this summer. I shared my recipe for Pineapple Salsa Verde a few years ago, which is also delicious. This recipe is clean, bright and fresh. It has just the right amount of acid, salt and a touch of heat.

It starts with fresh tomatillos. I have tomatillos year-round in my grocery store and usually get them for fifty cents a pound, it’s fantastic. I add heat from a jalapeño (try adding two if you want to kick it up a notch), onion, the juice of one lime, a generous bunch of cilantro and salt to taste. You don’t want to over salt the salsa, especially since your tortilla chips will also be salted.

Once you wash and measure all your ingredients, simply add them to a blender and puree. It takes just minutes to make.

Once you make this salsa from scratch, you’ll never buy a store bought salsa verde again. You can serve it with chips or use it for burrito bowls, soups and nachos. It’s a great summer staple to have in your fridge. It will keep for up to five days, but you’ll probably eat it much faster than that.

Looking for more great ways to use tomatillos? Try this Crockpot Creamy Verde Chicken Soup, it’s another favorite of mine.

Ps. don’t forget to follow me on Instagram @horsesandheels_ and tag me in any recipes you make.

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