Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tomatillo Salsa (Green Salsa)

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  • Level: Easy
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1 pound tomatillos, husked, washed and cut into quarters

2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped

1/2 medium onion, cut in half

1/2 cup cold water

2 bunches cilantro, stems and leaves

2 teaspoons salt


  1. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.