Tomatillo Salsa

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.]

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
about 4 cups
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.


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    Tomatillo Salsa

    Recipe courtesy of Food Network Kitchen