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
15 min
25 min

about 4 cups

  • 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

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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4.3 17
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. item not reviewed by moderator and published
Very easy and good but next time I will roast the veggies first. Mike item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great ingredients and wonderful product... but the food processor is not the right tool for this dish. I followed the recipe to the letter and loved the flavor... but the texture is too's like commercial sweet relish... I like my salsa more chunky. Use a garlic press. Use the processor for the jalopenas. Use a knife to cut the tomatillos and onion to a nice salsa chunky size. Use a medium strainer to extraxct the liquid before canning. Consider additional heat adding with cholula sauce to taste before canning. This is now my favorite salsa. Thanks, Daisy! item not reviewed by moderator and published
I made this recipe to put onto of my enchiladas because I was tired of RED tomatoes. It tasted great and it was very colorful. We also used it as a side salsa. I got a lot of compliments on the taste. BRING DAISY BACK! item not reviewed by moderator and published
Out of curiosity I checked wiki this is what it said: The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. Tomatillos are grown throughout the Western Hemisphere. Some may think it is a tomato but it is not.[1]- courtesy of Wikipedia item not reviewed by moderator and published
I follow the receipy and it taste bitter item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Tomatillo and Apple Salsa

Recipe courtesy of Marcela Valladolid