Tomatillo Salsa

tomatillo salsa

Easy to make and delicious, this salsa 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.

Tomatillo Salsa

  • Servings: 4-6
  • Difficulty: easy
  • Print

tomatillo salsa


  • 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


  1. 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.
  2. Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
  3. Stir together puree with water, onion, cilantro, and salt to taste.

tomatillo salsa

You might also like:

Tacos de Carnitas (Shredded Pork Soft Tacos)
Zucchini and Black Bean Enchiladas with Smoky Chipotle Sauce
Crispy Baja Fish Tacos with Cilantro Crema

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7 responses

  1. 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!!


  2. 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


  3. 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.


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