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Fresh Tomatillo Salsa


Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.

  • Yield: Makes 2 1/2 cups

Source: Everyday Food, June 2008


  • 1 pound tomatillos (husks removed), washed and quartered
  • 1/2 small red onion, chopped
  • 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
  • 1 cup fresh cilantro
  • 3 tablespoons fresh lime juice
  • Coarse salt


  1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Cook's Notes

Tomatillos are available in Latin groceries and many supermarkets. Refrigerate them up to 1 week; remove the husks and wash off the sticky coating before using.

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