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Tomatillo Salsa Verde with Lime Salt Tortilla Chips

Tomatillo Salsa Verde with Lime Salt Tortilla Chips

Tomatillo Salsa Verde with Lime Salt Tortilla Chips

It may be somewhat surprising, but winter is the season for sunny ripe citrus fruit. Limes, lemons, grapefruit, tangerines, blood oranges; they are all at their peak of ripe juiciness right now in the southern United States. My juicer stands ready!

Limes grace my counter all winter as they add the perfect fresh, acidy kick to hot tortilla soup, cabbage coleslaw or even jarred salsa.

I have always wanted to create a healthy version of the packaged lime-flavored tortilla chips. It turned out to be super simple using inexpensive corn tortillas (package of 12 is usually around $0.75.) To go with the chips, I whirred up this simple salsa verde with tomatillos I’ve stored since early fall when they were picked. (Next year, see if you can store green tomatoes or tomatillos from your garden in a dark, cool closet until December tomato sandwiches! I’ve done it two years in a row now.) The salsa verde is fat-free, low-calorie, VERY green and the perfect taste combo of salty, sweet, sour and spicy.

Tomatillo Salsa Verde with Lime Salt Tortilla Chips

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Tomatillo Salsa Verde with Lime Salt Tortilla Chips

  • Yield: 4 servings 1x

Ingredients

Scale
  • Salsa:
  • 1 lb tomatillos, husked,rinsed,and chopped (about 15)
  • 3 canned jalapenos or 1 jalapeno with seeds, chopped
  • 3/4 cup flat leaf parsley (1 bunch) or 3/4 cup fresh cilantro leaves or
  • 2 tablespoons fresh lime juice from 1/2 fresh lime
  • 1 teaspoon sugar
  • 3/4 teaspoon Kosher salt
  • 2 green onions, chopped
  • Chips:
  • 1 teaspoon table salt
  • Grated zest of 1 lime
  • 6 corn tortillas
  • About 2 tablespoons canola oil

Instructions

  1. For the salsa, puree tomatillos, jalapenos, parsley, lime juice, sugar and Kosher salt.
  2. For the chips, in a small bowl, mix together salt and lime zest and set aside (can be done a couple hours ahead of time to dehydrate lime zest.) Using kitchen scissors, cut each tortilla into 8 chips. Lightly brush both sides of tortillas with oil and spriinkle with lime salt. Bake tortillas in a preheated 350 degree oven for about 12-15 minutes until just beginning to crisp. (Chips will continue to crisp when removed from oven; they will not become golden.)

Did you make this recipe?

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Lisa

Tuesday 10th of January 2012

Love tomatillo salsa, so fresh and flavorful on a chip or with fish. Yours is exactly how I like it! Lots of lime & cilantro, Love how everything is green, including the jalapenos and green onions! Salsa verde to the max! Enjoyed co-hosting #citruslove with you!

Serena

Wednesday 11th of January 2012

I agree Lisa! Almost anything is better when it's greener! (:

Richa@HobbyandMore

Tuesday 10th of January 2012

i love those lime salt chips.. fantastic idea! and the tomatillo salsa verde looks so delicious.

Serena

Tuesday 10th of January 2012

Thanks Richa!

Terra

Monday 9th of January 2012

Salsa verde is my most favorite salsa, there is something about that delicious treat! The lime salt tortilla chips sound like a perfect compliment:-) Hugs, Terra

BT Ball

Sunday 8th of January 2012

I like the limes on our counter to put in my gin and tonics.

I give a first hand thumbs up to the chips. The reason there aren't too many in the pics is because our kids ate them all.

Well, I had a few too.

Love, the Husband.

The Wimpy Vegetarian

Sunday 8th of January 2012

I love this Salsa Verde!! I'm always looking for a great way to use tomatillos too, and this is perfect. I'm making this as soon as I get some tomatillos! Love hosting #citruslove with you!!

Serena

Sunday 8th of January 2012

THanks! Love doing #citrus love with you! (:

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