Recipe courtesy of Paula Deen
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
about 3 cups
Level:
Easy

Ingredients

Directions

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.

Add the tomatillos to a blender along with the chile, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl and garnish with cheese, if desired.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Salsa

Recipe courtesy of Alton Brown

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Mango Salsa

Recipe courtesy of Ellie Krieger

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Pork Chops With Pineapple Salsa

Recipe courtesy of Food Network Kitchen

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories