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Tomatillo Salsa

Tomatillo Salsa

This recipe goes with Salmon Tacos

Sunset MARCH 2003

  • Yield: Makes about 1 3/4 cups


  • 8 ounces fresh tomatillos
  • 6 ounces fresh California or New Mexico chilies
  • 2 fresh jalapeño chilies (2 oz. total)
  • 1/2 cup coarsely chopped onion
  • 1/2 cup coarsely chopped cilantro
  • 2 tablespoons lime juice
  • Salt


Peel, rinse, and quarter tomatillos. Rinse, stem, seed, and coarsely chop California chilies and jalapeños (use rubber gloves for jalapeños). In a food processor, whirl tomatillos, California chilies, jalapeños, onion, and cilantro until finely ground. Scrape into a 2 1/2- to 3-quart pan. Stir over medium-high heat until mixture releases some juice and is boiling, then reduce heat and simmer, stirring occasionally, to blend flavors, about 3 minutes. Let cool, then stir in lime juice and salt to taste.

Nutrition analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 6.1
  • Calories from fat: 15%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.3g
  • Fiber: 0.3g
  • Sodium: 0.8mg
  • Cholesterol: 0.0mg

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Tomatillo Salsa Recipe