Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tomatillo Salsa

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  • Level: Easy
  • Yield: 1 1/2 cups
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1/2 pound tomatillos, husked, washed and cut into quarters

1 to 2 large jalapeno chiles, stemmed, seeded and roughly chopped

1/4 cup cold water

1/2 small onion, cut in half

1 bunch cilantro, stems and leaves

1 teaspoon coarse salt


  1. Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the 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.