Total Time
1 Hour 15 Mins
Yield
Makes 3 cups (serving size: 1/4 cup)
Photo: Annabelle Breakey

How to Make It

Step 1

Put tomatillos, onion, garlic, and chile in a 2- to 3-qt. saucepan with 2 cups water. Cover and bring to a boil over medium-high heat, then reduce heat and simmer until tomatillos start to split, 10 to 12 minutes. Uncover and set aside to cool about 45 minutes (don't drain).

Step 2

Reserving liquid, transfer ingredients from pan to a blender with a slotted spoon. Add 1/4 cup tomatillo water to blender and purée until smooth.

Step 3

Add cilantro and pulse three or four times. Pour salsa into a bowl and stir in lime juice and salt to taste.

Step 4

Make ahead: Up to 4 days, chilled airtight.

Chef's Notes

Allow 30 minutes, plus 45 minutes to cool

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