Salsa de Tomatillo

Green Salsa

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

This is the table salsa that we use at the restaurant and it’s so beautiful what you can achieve with just four ingredients. I hope this is one of the recipes that you do over and over again and always have in your fridge. You can pull it out when those unannounced guests come over, or you can spoon it over your scrambled egg tacos every morning. Look for Milpero tomatillos, the small purple-stained ones, because their flavor is tart and perfect.


  • 1 pound (455 g) tomatillos, husked and rinsed
  • 1 serrano chile, stem removed
  • ¼ cup (35 g) chopped white onion
  • 2 cloves garlic, peeled
  • ¼ cup (10 g) chopped fresh cilantro
  • Sea salt


Preheat your oven’s broiler to its highest setting.

Place the tomatillos, chile, and onion on a rimmed baking sheet on your broiler’s highest rack and broil for 20 minutes, mixing the vegetables around at the 10-minute mark to make sure they are cooking evenly. The tomatillos should be lightly charred and change color to a light yellow. Add the garlic to the baking sheet and continue to broil for 5 minutes.

Transfer the broiled vegetables to a blender, add the cilantro and 2 tablespoons of water, and blend until smooth. Taste for salt and serve. This salsa will stay fresh in the refrigerator for a week.