Salsa De Tomatillo

Salsa De Tomatillo

104
SABRINATEE 3

"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!"

Ingredients 30 m {{adjustedServings}} servings 10 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Tips & Tricks
Pico de Gallo

See how to make a simple and super-fresh Mexican salsa.

Fire-Roasted Cherry Tomato Salsa

See what fire-roasting the tomatoes does for this simple salsa.

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Reviews 104

  1. 129 Ratings

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jwertman
9/6/2008

Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting.

SMLFISH
1/25/2004

This is a great fresh salsa. Those who want to mellow the pepper taste could blanch the peppers with the tomatillos. I would recommend letting it sit for several hours at room temperature before eating. Also, it freezes quite well. YUM!

PBACH
5/6/2003

I tried this poured over chicken with melted monteray jack and yellow rice on the side and it was yummy. This salsa has some kick!