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The Magical Slow Cooker » Recipes » Appetizers » Slow Cooker Tomatillo Salsa

Slow Cooker Tomatillo Salsa

by Sarah Olson on April 14, 2023 | Updated April 27, 2023 Leave a Comment

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Get ready to make your own batch of delicious tomatillo salsa with just a few ingredients and my dump-and-go method. Tomatillos will cook slowly with jalapenos, white onion, garlic, and a few other ingredients for a versatile salsa that can be served at any time. This is an easy recipe that’s sure to be a huge hit with family and friends!

If you like a variety of salsa, have a go at making a batch of Slow Cooker Salsa and Queso Blanco.

Chip in tomatillo salsa.

Why this recipe works

Most people opt in for having this Mexican green salsa at a restaurant, not knowing how easy it is to make. This salsa recipe is not only easy to make but it’s also absolutely delicious. Skip the store bought salsa and keep reading to see just how easy it is to make your own salsa.

Recipe Ingredients

Ingredients for tomatillo salsa on a table.
  • Tomatillos: Be sure to remove the papery husks before placing them into the crock pot. You also don’t have to worry about cutting them.
  • White Onion: These are used for their sharp and strong flavor as they are not very sweet in flavor like yellow onions.
  • Garlic: When whole cloves are slow cooked, they give off a sweet (almost buttery-like) flavor.
  • Jalapenos: If you want mild salsa, be sure to remove seeds prior to cooking as they have the potential to make it spicy in taste.
  • Seasonings and Added Flavor: Salt, lime juice, and cilantro are added just before finishing the salsa to create a fresh taste.

Step-by-Step Directions

Four images showing how to make tomatillo salsa in a crockpot and then blend it.

Step One – Place tomatillos, jalapeno, onion, garlic, and water in the slow cooker.

Step Two – Cook on HIGH for 4 hours.

Step Three – When the cooking time is done, add the cooked ingredients to a blender or food processor along with the bunch of cilantro, juice of the lime, and salt.

Step Four – Pulse until you reach the desired consistency. Let it cool slightly for several hours before serving. Enjoy!

overhead shot of tomatillo salsa and tortilla chips.

How to serve

  • This salsa tomatillo is best served chilled, although you can also serve it at room temperature.
  • For a pretty presentation, add it to a serving bowl and place a nice helping of tortilla chips around it.
  • Tomatillo salsa verde can also be served on tacos, and taco salad or used as part of an enchilada recipe.
  • A homemade salsa verde recipe like this also makes a great addition to a taco bar. Pair it with sour cream, avocados, shredded cheese, refried beans, and all of your other favorite fixings.
chips and green salsa.

Recipe FAQs

Where can I find tomatillos?

These can typically be found in the produce section of major grocery stores near the peppers. They can definitely be found in a Mexican grocery store.

Are tomatillos the same as green tomatoes?

Not quite. Small green tomatoes are similar to tomatillos; however, tomatillos have more of an apple, lemon, and herb flavor.

How do I store leftover salsa?

You can pour the remaining salsa into a glass jar and keep it in the fridge for up to one week. It doesn’t need to be reheated but can be served straight from the jar as needed.

Can I use serrano peppers instead of jalapenos?

Although they are similar in taste, a serrano pepper is about two to five times hotter than a jalapeno. So, if you them, prepare to have some spicy salsa!

close up image of salsa and chip.

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close up image of salsa and chip.

Slow Cooker Tomatillo Salsa

5 from 1 vote
Tomatillo salsa (green salsa) slow cooked in the crockpot then lime, and salt.
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings: 15
Calories: 26kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 2 lbs. tomatillos husks removed
  • 3 jalapenos stems removed
  • 1 white onion cut into eight pieces
  • 5 garlic cloves peeled but left whole
  • 1/2 cup water

WAIT TO ADD

  • 1 bunch cilantro (break off the majority of the stems and discard)
  • 1 lime
  • 1 tsp. salt (or more to taste)

For Serving:

  • Tortilla Chips
US Customary – Metric

Instructions:

  • Add the tomatillos, jalapeno, onion, garlic, and water to the slow cooker.
  • Cook on high for 4 hours.
  • When the cooking time is done, add the cooked ingredients to a blender or food processor along with the bunch of cilantro, juice of the lime, and salt. Place the lid on. If nessesary, hold the lid on with one hand (sometimes blender lids pop off while blending).
  • Pulse until you reach the desired consistency. Taste and add more salt if desired.
  • Let cool in the fridge until cold (about 5 hours). Serve with tortilla chips and enjoy!
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Recipe Notes:

  • Nutrition values do not include tortilla chips.
  • You can pour the remaining salsa into a glass jar and keep it in the fridge for up to one week. It doesn’t need to be reheated but can be served straight from the jar as needed.
  • For a hotter salsa, use serrano peppers.

Nutrition Information:

Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 157mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 0.5mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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More Slow Cooker Salsa Recipes

  • Slow Cooker Salsa Verde Chicken
  • Slow Cooker Salsa Chicken
  • Slow Cooker Salsa Beef Fajitas
  • Slow Cooker Homemade Salsa Chicken

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