Best 2 No Cook Large Batch Fresh Tomatillo Salsa Recipes

**Salsa, a vibrant and flavorful condiment, takes center stage in Mexican cuisine. This no-cook large-batch fresh tomatillo salsa recipe offers a refreshing and zesty twist on the classic. Prepared with an array of ripe tomatillos, zesty lime juice, fragrant cilantro, spicy jalapeños, and a touch of garlic for depth, this salsa is a symphony of flavors.**

**This versatile salsa serves as the perfect accompaniment to a variety of dishes, from tacos and nachos to enchiladas and burritos. Its vibrant green color and tangy taste add an extra layer of excitement to any meal. Additionally, this recipe provides a step-by-step guide to creating a roasted tomatillo salsa, offering a smoky and complex flavor profile. For those who prefer a milder salsa, a tomatillo salsa without jalapeños is also included, catering to different taste preferences.**

Let's cook with our recipes!

NO-COOK, LARGE-BATCH FRESH TOMATILLO SALSA

No-Cook, Large-Batch Fresh Tomatillo Salsa image

I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.

Provided by Georganna Gould Gore

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 9h

Yield 32

Number Of Ingredients 13

Ingredients

10 pounds fresh tomatillos, husks removed
1 pound roasted green chile peppers, stems removed
½ pound celery
½ pound onion
½ cup lime juice
¼ cup dried parsley
3 tablespoons kosher salt
2 tablespoons fresh oregano leaves
2 tablespoons ground black pepper
2 tablespoons minced garlic
2 tablespoons dried sage
2 tablespoons crushed dried rosemary leaves
1 tablespoon ground cumin

Steps:

Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 11.6 g, Fat 1.6 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 549.9 mg, Sugar 6.8 g

SPICY ROASTED TOMATILLO SALSA

Spicy Roasted Tomatillo Salsa image

This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!

Provided by Bites of Flavor

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

cooking spray
8 fresh tomatillos, husks removed
1 serrano pepper
1 jalapeno pepper
½ medium yellow onion, quartered
3 cloves garlic, unpeeled
½ cup cilantro leaves
1 lime, juiced
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 cup water

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

Nutrition Facts : Calories 19.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 1446.2 mg, Sugar 1.1 g

Tips:

Choose ripe tomatillos: Look for tomatillos that are firm, plump, and have a deep green or purple color. Avoid any tomatillos that are bruised or have blemishes.
Use a sharp knife: A sharp knife will help you to easily cut the tomatillos and other ingredients. This will also prevent the tomatillos from becoming bruised.
Remove the tomatillo husks: The tomatillo husks are the papery outer layer of the tomatillos. They are not edible, so you need to remove them before using the tomatillos.
Chop the tomatillos: Once the tomatillos are peeled, you can chop them into small pieces. The size of the pieces is up to you, but smaller pieces will result in a smoother salsa.
Use fresh ingredients: Fresh ingredients will give your salsa the best flavor. If you can, use fresh herbs, vegetables, and spices.
Taste your salsa as you go: This is the best way to adjust the seasonings to your liking. Add more salt, pepper, or lime juice until the salsa tastes just the way you want it.

Conclusion:

This no-cook large batch fresh tomatillo salsa is a delicious and versatile recipe that is perfect for any occasion. It is easy to make, can be made ahead of time, and is a great way to use up fresh tomatillos. Whether you are serving it as a dip, using it as a topping, or enjoying it as a snack, this salsa is sure to please everyone.