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Green Salsa

User Rating 4 Star Rating (4 Reviews)


Tomatillos are little green fruits surrounded with a papery husk and a sticky membrane. They are about the size of cherry tomatoes. They add a wonderful tart taste to this classic recipe for Green Salsa. This salsa is cooked and can be served warm or cold.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 cups


  • 4 cups tomatillas, husked and rinsed
  • 1 onion, chopped
  • 4 cloves garlic
  • 1/2 cup chopped cilantro leaves
  • 2 small jalapeno peppers, chopped
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. ground cumin
  • 1/4 cup extra virgin olive oil, divided
  • 1/3 cup water


Cut tomatillas into quarters. In a blender or food processor, place tomatillas, onion, garlic, cilantro, jalapeno peppers, salt, pepper, oregano, cumin, 2 tablespoons olive oil, and water: process until slightly chunky.

In medium saucepan over medium heat, heat remaining olive oil. Add tomatilla mixture and simmer for 10 to 12 minutes, stirring frequently, until slightly thickened. Remove from heat and pour into serving bowl. Cover and let stand 1-2 hours to blend flavors. Serve warm or cold.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Roasted tomatillo version, Guest Steve

I varied the recipe by roasting the tomatillos first, then blitzing them with the remaining ingredients in a food processor. Roasting tomatillos brings out a sweetness in them - they can be too tart and lack depth without some cooking. Leaving the remaining ingredients fresh really improves this recipe, I think.

5 out of 5 people found this helpful.

See all 4 reviews

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