Food & Cooking Recipes Appetizers Fresh Tomatillo Salsa 3.2 (47) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 cups Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa. Ingredients 1 pound tomatillos (husks removed), washed and quartered ½ 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 Directions 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. Rate it Print