Salsa Verde: Green Tomatillo Salsa

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

Yield:
about 1 cup

Ingredients
  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt
Directions

Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.


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4.3 24
I used this recipe as a guide. My version adds a poblano pepper, and a little jalapeño. It was great. I can't believe I never made this before. It's very easy! item not reviewed by moderator and published
I LOVED the roasted version of it, and it's so easy to make! This is now a favorite in my household. Thank you, Food Network! item not reviewed by moderator and published
Yum-made the raw version with tomatillos from my garden. Added a clove of garlic and a bit of cumin, as earlier reviewers suggested. I did not need water, but that is a function of the juciness of your tomatillos. Great over a lightly blackened fish. item not reviewed by moderator and published
I made the raw version without adding the water and it ended up having quite a large amount of liquid to it. This salsa definately needs garlic, and salt added to it. Maybe cumin too. I'll have to play with it some to perfect it. item not reviewed by moderator and published
Perfect recipe. Suggestion for prep: if the tomatillo husks are sticking to the fruit and too difficult to remove, try soaking them in warm water for five minutes (while the fruit is whole). They come right off. item not reviewed by moderator and published
I roasted the veggies, and it was quite hard to peel the tomatillos because they were so loose inside. The recipe is very easy, other than that, and we loved it, as a break from our usual Rick Bayless Crunchy Tomatillo Salsa which is similar. Very nice robust combination of bright flavors and roasted warm flavors. item not reviewed by moderator and published
I made the roasted version and was super easy. It was a bit too spicy and kinda watery. I will remove the seeds in the jalapeno and also add less water next time. item not reviewed by moderator and published
I never knew I loved tomatillos until I made this salsa, the roasted way and adding garlic as he did when I watched him make it on his show. I also roast the peppers with the tomatillos. I make this at least once a week and I usually double the recipe because if I don't it's gone in less than a day. item not reviewed by moderator and published
The perfect Salsa Verde. item not reviewed by moderator and published
Forget, over already grilled fish this salsa is great but if done right. The fresh version is tastier than the grilled version only if done properly. Read below. item not reviewed by moderator and published
You don't peel the tomatillos. Just put them whole in a bleeder and pulse item not reviewed by moderator and published

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