Tomatillo salsa is easy to make and delicious , whether you spoon it over your favorite taco or use it as a base sauce for things like enchiladas.
By Sue Lau | Palatable Pastime
My recipe of the day is for fresh tomatillo salsa, made from scratch.
This version is loosely based on Rick Bayless’ recipe. You can use this as salsa or spoon it over grilled chicken for a real treat. This also makes an excellent sauce for enchiladas verde.
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- 8 ounces fresh tomatillos stemmed, husks removed
- 2 fresh serrano peppers
- 1 small onion minced
- 6 sprigs cilantro
- Salt to taste
- 1/4 cup water
- Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.
- Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
- Stir together puree with water, onion, cilantro, and salt to taste.
From the kitchen of palatablepastime.com
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G;day and ABSOLUTE YUM Sue! Wish I could come through the screen and try some right now too!
Thanks for the link and badge! GREATLY appreciate!
It’s really good! I make a lot of salsa and this one is up there with the best of them. ~Sue
Sue~Your recipes are incredible and your photography is amazing! I recently came upon your recipes, etc. and you can chalk me up on your fan board! Chow!!
Thanks so much! I appreciate it. ~s
Delicious salsa! I love tomatillos and don’t get to eat them very often. This is a super easy recipe to make. The only changes I made besides cutting the recipe in half, was to half the amount of serrano pepper and a little less onion – it was still plenty spicy and the consistency was perfect without any water! I might add a little garlic but I like to add garlic to a lot of things. Thanks so much for sharing, made for Culinary Quest 2015
Thanks! It is good to halve the recipe—>I use full recipe with things like chile verde and it is easy to freeze in case I am working up garden peppers. Makes a nice stash for winter!
This is great tomatillo salsa! I’ve made this type of sauce for years – except we boiled the ingredients instead of roasted them (and included some garlic cloves). I like this method because I love the roasty (is that a word?) taste! Thanks for posting! Made for Culinary Quest 2015.