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Tomatillo Salsa for Tortilla Casserole

Make this for our Tortilla Casserole (Budin Azteca).

  • Yield: Makes about 5 cups

Source: Martha Stewart Living, March 2006


  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped (about 3/4 cup)
  • 3 garlic cloves, coarsely chopped
  • 2 1/4 pounds tomatillos, husked and washed
  • 1 fresh serrano chile, stemmed and seeded for less heat if desired
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/2 teaspoon coarse salt


  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water, and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving 3/4 cup cooking liquid. Let cool slightly.

  2. Working in batches, puree tomatillo mixture in a food processor with reserved cooking liquid. Add cilantro and salt; pulse to combine.

Cook's Notes

Salsa can be refrigerated in an airtight container up to 3 days.

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