Green Salsa Recipe

This Green Salsa is made with fresh tomatillos, tomatoes, lime, fresh herbs and jalapenos, plus a secret ingredient for an extra burst of umami flavor. This is seriously the BEST salsa ever!

Course Condiment

Cuisine Vietnamese

Prep Time 5

Total Time 5

Servings servings

Calories 13kcal

Author Danielle Wolter

Ingredients

1 tomatillo
1 roma tomato (substitute any medium sized tomato)
2 basil leaves
1 jalapeno
6 mint leaves
1 teaspoons cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon coconut sugar

Instructions

Place ingredients in a food processor and pulse several time until ingredients are combined but still a LITTLE chunky.
Can be stored in a covered container in the refrigerator for about 1 week.

Notes

If you'd like less heat in the salsa, remove the seeds from the jalapeno. For more heat add another jalapeno or a Thai chili;
Use a food processor for the best results - a blender will give it too much of a pureed consistency;
Add additional salt to taste if desired;
If the salsa is too thick, thin it with a couple tablespoons of water;
The recipe can easily be doubled or tripled;
You can freeze salsa in an airtight container or a freezer bag for up to 3 months. Thaw in the fridge overnight and enjoy!

Nutrition