Total TimePrep/Total Time: 20 min.
- 8 tomatillos, husked
- 1 medium tomato, quartered
- 1 small onion, cut into chunks
- 1 jalapeno pepper, seeded
- 3 tablespoons fresh cilantro leaves
- 3 garlic cloves, peeled
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
- Tortilla chips
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain.
- Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/4 cup (calculated without chips): 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 133mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.
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Aug 20, 2016
This is a great salsa recipe! I have made it many times using various different kind of tomatoes and tomatillos. We prefer not to use the blender and eat it chunky style. This recipe is great as a salsa for chips or scoop on top of something off the grill. As a volunteer field editor for taste of home magazine I love recipes that incorporate lots of fresh ingredients.
May 7, 2015
Nice, fresh taste! I made mine on the mild side, but you could easily make it hotter with more peppers.
Jul 28, 2014
I didn't have any ripe tomatoes or jalapenos so, I added a can of tomatoes with green chilis (drained). I also added a little extra garlic. It is delicious & I'm sure it will taste even better tomorrow after the flavors have more time to combine! Next time I will add more tomatillos.
Oct 13, 2013
Awesome homemade taste! Husband and kids love it mild or hot! I use 2 plum tomatoes and a few extra tomatillos.
Oct 14, 2012
I have been making this recipe for several years.A Latino friend gave me this recipe. The only thing I do different is I grill all the veggies and use 2 tomatoes. All my family and friends ask for this at all our gatherings.Very,Very good.
Nov 6, 2011
I made this recipe several times this summer and have eaten it fresh and put some in the freezer for future use. I just found some tomatilloes at the farmers market and plan to make more so I will have it throughout the winter. It is very easy to make. Lori, I think the cooking of the tomatilloes just softens them a bit. It still tastes like a fresh salsa because of the other ingredients.
Aug 31, 2011
I made it with canned hot green chile peppers instead of jalapenos.
Aug 4, 2011
YUMM!! I didn't put as many Tomatillos in as in the recipe as I have never used them before and did add another Jalapeno and more garlic since we like alot of heat I will make it next time with more of everything!!! Just so there will be more to eat Great and so simple!!!
Jul 16, 2011
I loved this salsa! Very fresh tasting and a good alternative to normal salsa. I did follow the magazine's directions and cook the tomatillos. Next time I'll try as originally intended to compare the difference.
Jul 2, 2011
As the original submitter of this recipe, this was intended to be a fresh salsa. The editors changed the directions. When I make it, it is done 100% in the food processor. I did not submit it as a cooked recipe, although I'd like to hear feedback about how you like the cooked version. Thanks!