Rating: 4.5 stars
174 Ratings
  • 5 star values: 117
  • 4 star values: 43
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0

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
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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.

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  • 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; carbohydrates 2g; fat 0.2g; sodium 0.8mg. Full Nutrition
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