This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they’re cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | about 4 cups |
Ingredients
- 1 pound fresh tomatillos
- 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
- 3 cloves garlic
- 1/2 packed cup coarsely chopped cilantro leaves
- 1/2 jalapeno (seeds and all if you like heat)
- 1/2 lime, juiced
- Kosher or fine sea salt
Instructions
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 97 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 646 mg |
Reviews
Turned out sweet like applesauce. Likely something to do with the homegrown tomatillos.
Never had tomatillos before or salsa verde. Made this last night and while it tasted good after I cooked off the water, it was great after being in the refrigerator over night.
Easy and delicious! I added 2 jalapeños and even my gringo husband loves it!
Really delicious, first time making it and it taste way better than some that I’ve gotten at restaurants. Also it satisfied my prego cravings.
Roasting the tomatillos, garlic and jalapeños prior to blending brings out the flavor. Also adding roasted green chilies gives it a little extra kick. Very similar to how I was taught to make chili verde. Overall a good recipe.
Very easy and good but next time I will roast the veggies first.
Mike
Mike
This is a good recipe but like roasting my veggies first prior to putting them into the blender. The flavor is much better with roasted veggies rather than pan cooked. Thanks!
Very Good recipe Daisy. I went ahead and roasted the tomatillos, garlic and the jalapenos under the broiler at high for 7 minutes. I chopped half the roasted mix and food processed the remaining. Chopped the cilantro and onion. Added the lime juice at the end. Threw in a 1/8 cup of Sweet chili sauce for color and heat. Love your cookbook too.
Excellent! Perfect ingredients! I will say that I did not puree the tomatillos. I cook everything over low heat for about an hour ~ that way the tomatillos break down and make it a thicker salsa. I also added more cilantro and an entire jalapeno. It was so good and healthy that next time… I think I’ll double it! Thanks, Daisy!
I grow loads of tomatillos every summer, and this recipe is the main reason. One step that I strongly recommend is to cook the tomatillos on a gas grill for about 10 minutes or until they get charred and softened. This can also be done in a heavy, cast-iron skillet on high heat. Tomatillos are extremely easy to grow from seeds; in fact, they will seed themselves for the next years crop by dropping some fruit around the plants. Just transplant or thin them the next spring for a new crop. I like my salsa hot, so I also grow jalapeno peppers and cilantro. If I really want it super-hot, I throw in one of my habanero peppers (after I call 9-1-1 for an ambulance.) By the way, the food processor works great, but just pulse it a few times to control the texture to your preference. DO NOT try to make this recipe in a blender; it will be mush.