Fresh Chili Salsa Recipe

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This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. —Molly Seidel, Edgewood, New Mexico
TOTAL TIME: Prep: 20 min. + standing Broil: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + standing Broil: 10 min.
MAKES: 12 servings


  • 2 to 3 serrano peppers
  • 3 to 4 tomatillos, husks removed
  • 4 medium tomatoes
  • 1/2 cup finely chopped onion
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips): 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 53mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
  2. Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature.
  3. Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Chili Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p236

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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