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Fresh Tomatillo Salsa

Salsa Chile Peppers Tomatillos Super Bowl Cinco de Mayo Mexican Tailgating Healthy Vegan Vegetarian Condiments Cilantro Garlic Serrano Pepper Party Planning Dip Nachos Easy
Salsa Chile Peppers Tomatillos Super Bowl Cinco de Mayo Mexican Tailgating Healthy Vegan Vegetarian Condiments Cilantro Garlic Serrano Pepper Party Planning Dip Nachos Easy
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Fresh Tomatillo Salsa
About 2 cups Easy
4.5 12
(12) Total: Active:
PREVIOUS: Mole Verde NEXT: Tomatillo Salsa

Ingredients (5)

  • 1 pound tomatillos, papery skins removed
  • 3 serrano chiles, stems removed and coarsely chopped
  • 2 medium garlic cloves, coarsely chopped
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt
Nutritional Information
  • Calories41
  • Fat1.21g
  • Saturated fat0.16g
  • Trans fat
  • Carbs7.69g
  • Fiber2.52g
  • Sugar4.78g
  • Protein1.36g
  • Cholesterol
  • Sodium289.29mg
  • Nutritional Analysis per serving (4 servings) Powered by

This fresh tomatillo salsa recipe has a pleasant kick of heat. Try spooning it on Tequila Shrimp and Asadero Quesadillas, Carne Asada, or Chilaquiles—washed down with a big Tequila Sunrise.

Game plan: If you prefer a more mild salsa recipe, seed and devein the chiles first.

This salsa recipe was featured as part of our Tamales for the Holidays project.

by

Instructions

  1. 1Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.
  2. 2Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.
  3. 3Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.
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