5-Minute Tomatillo Salsa
Updated June 11, 2024
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12tomatillos, husked and quartered, about 2 cups
- 2cups roughly chopped cilantro leaves and tender stems
- 1 or 2Serrano chiles, split lengthwise and chopped
- ½teaspoon salt
Nutritional analysis per serving (4 servings)
35 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée the ingredients in a blender or food processor with ½ cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.
Private Notes
Comments
Tomatillos, chilis, onion and garlic are always broiled until starting to blacken and release liquid. Chilis must be broiled on all sides and peeled- skins disrupt the sauce..
Put the chilis (and one squishy tomatillo to help blend) in blender first so they get super smooth and mascerated. Then add onion, then tomatillo- with the liquid from your broiler pan.
It's also common in Mexico to add a little acid-lime juice or apple cider vinegar as well as a little union to pique the flavor. I make this salsa with half or all the the ingredients poached or broiled, as a previous reviewed noted. It's an excellent alternative to all raw.
I made this exactly by the recipe, but I wanted less, so I just used half of everything and 1 whole serrano. It came out great, but very picante! Ahooah! My husband loved it. Served it with Sizzling Pork Tacos, which were also very good.
I made this exactly as described (raw tomatillos) and the result was bitter and unusable. Also, it had way too much liquid in it. I couldn't see the need for any water, which I ended up draining back out of the salsa once it was made.
This makes a ton.
I’m Mexican and both raw and cooked salsas are authentic. There is no right one. It comes down to what you’re looking for in your dish, raw will always be more fresh and feel lighter, and this is an amazing recipe!