Green Salsa with Tomatillo, Cilantro and Lime

This green salsa is a great dish to bring to all those summer parties. It is so good that you will probably start getting invited to even more parties!  (Legal Disclaimer: Results may vary, promises made on this blog are non-binding.)

I have always been both scared of and attracted to tomatillos. They look like small green tomatoes with a papery skin around them. In the Safeway near us in Adams Morgan, they are also pretty cheap. This is a little surprising because they look so exotic. I had a bunch of cilantro to use up so I thought I would give green salsa a try.

I added some lime zest which gave it a lot of lime flavor. You can leave this out if you want something a little more subtle. I also left the Jalapeno seeds out. Leave them in if you want the salsa to have more kick.

Green Tomatillo Salsa

Ingredients:
  • 3/4 lbs tomatillo, peeled, washed and halved (remove the stem area if it is large)
  • 1/2 small onion, diced
  • 1/3 cup of cilantro, stems removed, minced
  • 1/2 lime, zested and juiced
  • 2 jalapenos, halved, stem and seeds removed
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 clove of garlic, minced or pressed
Directions:
  1. Heat the broiler to high. Place the tomatillo and jalapeno halves skin side up on a foil-lined baking sheet. Broil for about 4 minutes or until the skins of some of the tomatillos and jalapenos have blistered and browned.
  2. Place everything in a blender and blend until smooth with only a few chunks remaining.
  3. Chill the salsa and enjoy!

18 thoughts on “Green Salsa with Tomatillo, Cilantro and Lime

  1. I used to eat this in Hot Springs,AR at a Mexican Restruant. I don’t think they roasted any of it because it was green without any dark pieces. It is the best salsa I have ever eaten. Can’t wait to try it.

  2. Pingback: Columbus Foodie » Blog Archive » August 2008 Roundup

  3. Pingback: What’s Cooking? Green Salsa « Sassymonkey

  4. Wow… this must be the dawn of the Tomatillo. A couple months ago I began buying La Costena green salsa only to learn later that it was actually the tomatillo that gave it, it’s wonderful flavor.

    Then a couple of days ago, I, like you, decided to no longer be afraid and bought some fresh tomatillos. This is how I’ve been eating them.

    After preparing some guacamole (1 whole avocado) with a clove of garlic, nice dash of salt, sprinkle of fresh ground pepper and a 1/4 cup of green salsa. Mix well
    I spread it liberally atop a couple of warmed (microwave 10-15 sec each side) Perico tostada shells.

    Get a small can of salmon, break it up into a bowl, squeeze a couple of limes juice on it. Mix well spread on top of tostadas.

    THEN… take a couple of Wonderful, fresh TOMATILLOS, dice them, salt them, spread them liberally atop the tostadas and you’ve got yourself a healthy, tasty, filling meal.

    Cheers to the Tomatillo!!!!!!!
    KayLaLa Jahboyz3@aol.com

    • Another tasty looking reicpe. Do you like that mini cuisinart? I have been making a salsa with tomatillos as well, but I usually put some onion and garlic in there as well, which I roast on the stove. Actually I roast the tomatillos on the stove in a thick cast iron pan with the shells still on, which I take off after they’re done roasting. I’ve never tried peeling them before, but I’ll try that next time.

    • Oh heeey! I’ve been lurking on your site for awlihe now, so it’s time I came out of the shadows Thank you for posting all these AMAZING recipes!! I’m so excited to try them, especially this chili because it is cold cold cold in MA. That’s right, I’m taking over your home state! Miss you!

    • Hello Grills n Thrills,

      I live in a cold climet area and what I have learned is that you have to start the seeds indoors 8 week bfore the last frost.
      Otherwise the growing season it too short you will get the flowers but not enought time to produce fruit.
      I hope this is helpfull.

      Try something new

    • I grew peppers last summer, and I found out that it helps to use a paintbrush to pollinate the flowers. I am not sure if the same is true for tomatillo. They may self pollinate.

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