Fresh Tomatillo Salsa

Name: Fresh Tomatillo Salsa
Yield: About 2 cups
Ingredients: 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

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Rate

About 2 cups Easy

Total: 20 mins Active: Under 5 mins

12 Ratings

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

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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

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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 Amy Wisniewski

Instructions

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.
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.
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.