Fermín Núñez's raw tomatillo salsa combines tart, fresh tomatillos; jalapeño and serrano chiles; tender scallions; and pungent cilantro for a juicy, refreshing salsa perfect for topping tacos, eggs, or tortilla chips.

May 2022

Gallery

Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva

Recipe Summary

total:
10 mins
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano in a food processor until finely chopped, 12 to 16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in oil, lime juice, and salt. Season with additional salt to taste. 

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Note

For the best result, look for firm tomatillos. For a milder salsa, remove the seeds from the chiles.

Make Ahead

Store salsa in an airtight container in refrigerator up to 3 days.

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