Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.



Ingredient Checklist


Instructions Checklist
  • Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.

  • Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.

Cook's Notes

Tomatillos are related to tomatoes, but are juicier and more acidic. Look for bright-green fruit tightly encased in papery tan husks at Latin grocers and major supermarkets. Peel off the husks and rinse the fruit well just before using. Fresh tomatillos can be refrigerated in the produce drawer for up to 2 weeks.

Reviews (4)

14 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 7
Rating: Unrated
I bought the only dried red chiles I could find in the supermarket. They were not chiles de arbol, but a dark red dried color. The taste of the salsa came out fine, but the color is not green like the picture. What color is chiles de arbol and do they not make the salsa turn red?
Rating: Unrated
Want to add great punch? Roast the tomatillos, garlic and chiles on a cast iron skillet or "comal", skip the sieve and just puree in a blender with about 1/4 cup water.
Rating: Unrated
I had the episode still on my Tivo so I just rewatched it to see how Martha and Linda prepared it on the show, and they did not put the tomatillos through a sieve, as it is written here. They were taken right from the pot and put into the blender. Hope that helps Fashionvic and others reading the above recipe.
Rating: Unrated
I just made this and got stuck after straining the tomatillos. The next instruction is to place "tomatillos" in the food processor. Does this refer to the seeds and skins left over after straining, or the liquid that was strained out? Also, why use the cooking water as a liquid rather than the strained off tomatillo juice? Am I just being dense? Any help would be appreciated. I ended up using the skins, and the result tastes ok, but it's pretty salty.