Fresh Tomatillo Salsa

Use a mix of tomatillos, jalapeños and poblano chiles to add some extra heat.

  • Total Time:
  • Servings: Makes 4 cups 

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  • 1 1/4 cups minced white onion (about 1 medium onion)
  • 1/2 tablespoon kosher salt
  • 2 poblano chiles
  • 1 jalapeño 
  • 12 tomatillos, husks removed (about 1 1/4 pounds)
  • 2 cups loosely packed cilantro
  • 3 tablespoons chopped fresh mint 
  • 1 garlic clove
  • 1 tablespoon fresh lime juice

How to make this recipe

  1. In a medium bowl, mix the onions with the kosher salt and let stand.

  2. Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender. Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve.

Make Ahead

The salsa can be refrigerated for up to 4 hours.

Contributed By Photo © Andrew Zimmern Published May 2013

1043716 recipes/fresh-tomatillo-salsa 2015-09-10T15:04:19+00:00 Andrew Zimmern dips-and-spreads|latin-american|web-exclusive|healthy|fast||vegetarian|gluten-free may-2013 recipes,fresh-tomatillo-salsa 1043716

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