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Tomatillo Salsa


1 pound tomatillos, husked and rinsed

1 serrano chili pepper, stemmed and halved leave the seeds in

1 small white onion, quartered

6 cloves of garlic

1 lime, juiced

small bunch of cilantro, separate stems but don't throw them away

1 teaspoon sea salt


Combine the tomatillos, serrano, onions, garlic, cilantro stems and salt in a medium size sauce pan. Add enough water to cover the tomatillos and bring to a boil over medium/high heat.

Reduce the heat and simmer until the tomatillos are tender about 15 minutes, remove from heat and let cool.

Transfer everything in the pot to the blender using a slotted spoon, reserve some of the cooking water.

Add the cilantro leaves and lime juice and puree until smooth. If the salsa is to o thick add some of the reserved cooking water but only a tablespoon at a time.

Let everything sit for about 30 minutes and pop in the fridge so it can get nice and cold!

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