Tomatillo Salsa


Uhhh, seriously? More tomatoes? Well yeah...sorta!

Today is all about Tomatillos, or Husk Tomatoes, and these are the key ingredient for that authentically-Mexican green salsa. Yes, you could buy a jar of this stuff, but making your own is super easy, much more flavorful, AND, probably the most important part, you can control the heat. You could even split a batch and throw in different amounts of jalapeño in each for a spectrum of spicy goodness.

Taco night anyone?


tomatillo_salsa7 Just take a look at these beauties. They require a hair more work than regular tomatoes -- take those husks off (unlike the little zucchini blossoms they resemble, these aren't really edible), de-stem, and rinse 'em before slicing them up and broiling. tomatillo_salsa8 tomatillo_salsa4

The rest of the ingredients are simple (read: didn't even need to make a trip to the grocery store -- my CSA contained everything I needed!), just some lime juice, white onion, cilantro, garlic, jalapeño, dash of sugar, and a dash of salt. Chop these up and throw them into your blender or food processor. My Vitamix 7500 is amazing at making salsas -- I just blended on 3 for a couple seconds, then used the Pulse setting until it was the consistency I was looking for.

phototomatillo_salsa5 tomatillo_salsa6

Viola! Enjoy taco night!

Tomatillo Salsa
Prep time:
Cook time:
Total time:
  • 5-6 Tomatillos (2lbs)
  • 3/4 cup White Onion
  • 1/2 cup Cilantro leaves
  • Juice of 1 Lime
  • 2 Cloves of Garlic
  • 1-2 Jalapeños
  • Dash of Salt
  • Dash of Sugar
  1. Preheat oven to Broil
  2. Husk, stem, and rinse Tomatillos
  3. Cut Tomatillos in half, lay on cookie sheet, skin side up
  4. Broil for 5-6 minutes
  5. Chop up all ingredients and place everything in your blender or food processor
  6. Once cooled, add Tomatillos
  7. Blend until desired consistency
EatJordan LaCount