Salsa De Tomatillo

Name: Salsa De Tomatillo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 cups
Ingredients: 10 tomatillos, husked; 1 small onion, chopped; 3 cloves garlic, chopped; 2 jalapeno peppers, chopped; ¼ cup chopped fresh cilantro; salt and pepper to taste

Rating: 4.58 stars

173 Ratings
138 Reviews
17 Photos

This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

By SABRINATEE

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Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

2 cups

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped
¼ cup chopped fresh cilantro
salt and pepper to taste

Directions

Step 1

Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

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Step 2

Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Nutrition Facts

Per Serving:

10 calories; protein 0.3g 1% DV; carbohydrates 2g 1% DV; fat 0.2g; cholesterol 0mg; sodium 0.8mg. Full Nutrition

Reviews (138)

Most helpful positive review

jwertman

09/06/2008

Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting. Read More

Helpful

(114)

Most helpful critical review

FOODWIZ

01/25/2004

I gave this three stars because I'm not sure if maybe I just don't like tomatillos. But I didn't like the recipe at all as a dip for chips. A bit on the sour side and not a lot of flavor. Maybe adding more garlic onion and cilantro would help. Read More

Helpful

(5)

173 Ratings

5 star values: 116
4 star values: 43
3 star values: 12
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

jwertman

09/06/2008

Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting. Read More

Helpful

(114)

SMLFISH

01/25/2004

This is a great fresh salsa. Those who want to mellow the pepper taste could blanch the peppers with the tomatillos. I would recommend letting it sit for several hours at room temperature before eating. Also it freezes quite well. YUM! Read More

Helpful

(70)

PBACH

05/06/2003

I tried this poured over chicken with melted monteray jack and yellow rice on the side and it was yummy. This salsa has some kick! Read More

Helpful

(61)

KerryElizabeth

09/16/2009

This makes wonderful salsa. I had never cooked with tomatillos before but wanted a fresh green salsa to go with enchiladas I was making (Chicken Enchiladas II from this site). I used 2 jalapeños seeded and ribs removed as we don t like food very hot. I used less water just enough to cover the tomatillos in the pan and 2 garlic cloves. I have never tasted better green salsa. And a tip I learned for selecting tomatillos choose the smaller ones as they can get bitter if they get too big. Read More

Helpful

(48)

naples34102

09/07/2010

I've always included fresh Mexican oregano and cumin when I make tomatillo salsa and was interested in the comparison without. While I did like this, I found it just a little dull for my tastes, so now I know I do prefer tomatillo salsa enhanced with the additions of cumin and oregano. Read More

Helpful

(37)

KTMARCUM

12/26/2005

This was a good start but needs more jalapenos. Mine did not even have a little heat using just the two peppers. I will use 4 seeded fresh ones next time. I layered grilled chicken flour tortillas monterrey jack cheese and this sauce and baked covered for 30 minutes. Read More

Helpful

(32)

chixwizard78

12/15/2010

Oh yum! I added 1/4 C. more cilantro and 1/4 fresh parsley. I also added one large red bell pepper (chopped) to tone down some of the fieriness of the salsa for my non-spice lovers. It makes a combo of a little sweet with a spicy bite:) Read More

Helpful

(16)

KYLETAIT