Salsa de Tomatillo

Notes: If making up to 1 day ahead, cover and chill.
Makes about 1 1/2 cups


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3/4 pound tomatillos
1 fresh jalapeño, güero, or Santa Fe Grande chili (1/2 oz.)
2 green onions, ends trimmed, thinly sliced
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled, minced or pressed
Salt and pepper


1. Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.

2. Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth. Pour into a bowl.

3. When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 4.3
Caloriesfromfat 21 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 0.8 g
Fiber 0.0 g
Sodium 0.3 mg
Cholesterol 0.0 mg