Ingredients Jump to Instructions ↓

  1. 1 lb tomatillo (approximately 10-12 medium tomatillos)

  2. 1/3 cup white onion, coarsely chopped

  3. 1/2 cup cilantro leaf , lightly packed (NOT dried)

  4. 1 jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)

  5. 2 garlic cloves , chopped

  6. 1/2 teaspoon sugar

  7. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.

  2. Chops into quarters.

  3. Place all the ingredients into a blender or food processor.

  4. Blend either coarse or smooth, depending on your preference.

  5. Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.

  6. I always triple the recipe and freeze in 8 ounce containers. ?


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