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.
Tomatillo Salsa
By Sue Lau | Palatable Pastime
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My recipe of the day is for fresh tomatillo salsa, made from scratch. You might also call this green sauce, or salsa verde.
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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.
This freezes well so plan to make extra and have it ready for next time.
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Tomatillo Salsa
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Tomatillo Salsa
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Post has been updated from 6.6.13 to reflect fresh photos and recipe card.
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.