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!

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
16
Yield:
2 cups
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

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

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/06/2008
Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting. Read More
(114)

Most helpful critical review

Rating: 3 stars
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
(5)
173 Ratings
  • 5 star values: 116
  • 4 star values: 43
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/06/2008
Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting. Read More
(114)
Rating: 5 stars
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
(70)
Rating: 5 stars
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
(61)
Advertisement
Rating: 5 stars
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
(48)
Rating: 4 stars
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
(37)
Rating: 4 stars
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
(32)
Advertisement
Rating: 4 stars
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
(16)
Rating: 5 stars
03/10/2003
This recipe is extremely easy to prepare. Plus, it takes great too! Thanks. Read More
(15)
Rating: 4 stars
01/25/2004
This was good but not great next time I will serve with tortilla chips and cheese. Read More
(14)
Rating: 3 stars
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
(5)
Advertisement