Green Cilantro and Tomatillo Salsa

Preparation info
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By David Tanis

Published 2008

  • About

This green salsa is especially good with fish. It is rather spicy, but it gets balance from the tomatillos, which add both sweetness and acidity. Look for tomatillos that are small and bright green, with fresh husks. Serve this the day it is made.


  • 2 pounds tomatillos
  • 1 large yellow onion, thinly sliced
  • 2 garlic cloves, roughl


Remove the husks from the tomatillos. Put the tomatillos, onion, garlic, and jalapeños in a large saucepan. Add water just to cover and a good spoonful of salt. Bring the mixture to a boil.

Pour the mixture into a shallow dish. When it’s quite cool to the touch, add the chopped cilantro and puree in a blender to obtain a bright green, frothy salsa.

Pour the salsa into a serving