This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
20
Yield:
5 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

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Nutrition Facts

76 calories; protein 1.1g 2% DV; carbohydrates 5.7g 2% DV; fat 5.9g 9% DV; cholesterolmg; sodium 120.6mg 5% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2008
Perfect flavor....thanks for this easy recipe. Read More
(23)

Most helpful critical review

Rating: 1 stars
01/21/2011
Being in a state where red and green chili is readily available it's hard to find a salsa recipe worthy. This was bland. Not something I would recommend to anyone. Read More
(16)
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/17/2008
Perfect flavor....thanks for this easy recipe. Read More
(23)
Rating: 5 stars
07/17/2012
This is delicious!!!!! I used everything out of the garden and it was such a better recipe than the others I have tried. I wasn't quite sure about 1/4 cup of garlic powder???? I used a teaspoon and it was plenty. Just perfect proportions and very very easy. Thanks Read More
(16)
Rating: 1 stars
01/21/2011
Being in a state where red and green chili is readily available it's hard to find a salsa recipe worthy. This was bland. Not something I would recommend to anyone. Read More
(16)
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Rating: 5 stars
10/04/2011
I used fresh garlic roasted tomatillos chiles (along with the garlic) and sub'd fresh lime juice in place of the vinegar. I think 1/2 cup olive oil would be an overkill for this salsa. I just used spray garlic olive oil ontop of everything before roasting. Roast until just slightly charred then toss everything into the blender with the fresh cilantro. If you like a chunkier salsa just use the pulse setting instead of pureeing. I also added a splash of honey to take away some of the bitterness of the tomatillos. Read More
(12)
Rating: 5 stars
05/11/2010
Didn't have green tomatoes so I only used tomatillos and the salsa still turned out terrific. Read More
(7)
Rating: 5 stars
09/20/2010
So yummy! I added a little lemon to it and also simmered it a little longer close to 45 minutes perfect! Read More
(7)
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Rating: 5 stars
04/17/2012
I have a question about this salsa- mine comes out more viscous gel-like and the taste is nothing like green salsa i have to add a bunch of water and salt to make it more runny. also lemon is usually overbearing. I've tried all sorts of things and its usually not bad after customization but never out of the gate. Im trying something new with adding 1 habanero an onion and we will see how it goes Read More
(5)
Rating: 4 stars
09/18/2011
This green salsa turned out good and zingy. I used only tomatillos reduced the garlic as mentioned in other review as well as adding lemon juice that was suggested. I roasted my own jalapenos so it has some heat. I may need to reduce the olive oil. Thanks for the great recipe- it was my first try! Read More
(3)
Rating: 5 stars
09/26/2013
So easy and delicious!! I'd never worked with tomatillos before so I had no idea what to expect. The salsa turned out slightly sweet and tangy. I added garlic cloves when cooking instead of garlic power and I left out the oil. I also added a one green pepper and added the shallots and cilantro to the food processor raw (instead of cooking with the salsa). I think it gave it a bit more bite and a fresher taste. Overall great recipe --- I will definitely make it again! I served it with rice and corn but honestly it's so versatile and would go on anything. Read More
(2)