Herbed Tomatillo and Grape Salsa

Preparation info

  • Makes about

    1½ cups

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This soft, fruity (and fat-free) green sauce enhances broiled or fried seafood or roasted chicken or turkey. Sweet and mellow, with herbal tones and a light chilli snap (more, if you go for heat), it is smoother and subtler than relish. Either simmer husked tomatillos or roast them unhusked (for somewhat more concentrated flavor), as you prefer. Should a more assertive and crisp salsa be your goal, prepare the raw variation that follows, for sharper taste and color.


  • ¾ pound tomatillos
  • 1 to 3 small green chillis, such as Serrano or Jalapeño, halved and seeded
  • 1 small garlic clove
  • ¼ teaspoon kosher salt
  • cup tightly packed cilantro (coriander) leaves
  • ¼ cup lightly packed basil or mint leaves
  • ½ cup stemmed seedless green grapes
  • About 1 tablespoon lime juice


    1. Follow directions in To Precook.
    2. In food processor container, combine 1 chilli (or more to taste), garlic, salt, and half each of the cilantro and basil. Whiz to mince.
    3. Drain tomatillos if needed. Add to container, with grapes and 1 tablespoon lime juice. Whirl to a chunky puree. Taste for heat and tartness, adding lime and minced chilli to suit. Scoop into a bowl. Cover and chill at least 1 hour.
    4. To serve, mince the remaining cilantro and basil. Stir into the salsa. Adjust seasoning.


    Part of