Slow Cooker Tomatillo Salsa
1 Comment Apr 14, 2023
Updated Nov 30, 2024
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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.
Table of Contents
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
- 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
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!
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.
Recipe FAQs
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.
Not quite. Small green tomatoes are similar to tomatillos; however, tomatillos have more of an apple, lemon, and herb flavor.
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.
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!
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Slow Cooker Tomatillo Salsa
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
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!
Sarah’s 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Very good! My only recommendation is to chop the cilantro before adding. I ended up with stringy bits. Flavor was amazing, though!