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Tomatillo Salsa

Sue Lau
Total Time 35 mins
Course sauces
Cuisine Mexican


  • 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
Keyword salsa