No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fresh Tomatillo Salsa

Tomatillos are available in Latin groceries and many supermarkets. They should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.

  • yield: Makes 2 1/2 cups

Ingredients

  • 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

Cook's Note

Refrigerate tomatillos up to 1 week; remove the husks and wash off the sticky coating before using.

Directions

  1. Step 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.

Source
Everyday Food, June 2008

Reviews (15)

  • 31 May, 2013

    We serve this over Martha's steak taco recipe and it's soooooo delicious. I love making extra so that I have it for other dishes throughout the week!

  • 15 Jul, 2012

    Absolutely delicious! So fresh and fit, I could eat tons of it. I can't wait for the next farmers market to buy more tomatillos.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 27 Feb, 2010

    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.

  • 19 Nov, 2008

    This recipe is easy and is really good! I have gotten rave reviews when I have taken it to dinners. One thing the recipe doesn't specify is that after pulsing everything in the food processor, it is very liquid-y. I drain it before putting it in the serving bowl.