Blanching the tomatillos takes away some of their bitterness. Use this salsa with our Empanadas with Spicy Pork.

Martha Stewart Living, September 1996

Gallery

Recipe Summary

Yield:
Makes 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.

    Advertisement
  • Toss in bowl with remaining ingredients.

Advertisement

Reviews