Tomatillo Salsa Verde with Lime Salt Tortilla Chips

  • Yield: 4 servings 1x


  • 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


  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.)