Fresh Tomatillo Salsa

Updated February 23, 2016
This image courtesy of Shutterstock

In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They are nicely astringent. Serve tomatillo salsa along with a more conventional red tomato salsa.

Finely chopped green bell pepper will improve the color of this dish. Multiply as needed.



Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cocktail Party

Recipe Coursehors d'oeuvre

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, vegan, vegetarian

Equipmentfood processor


Taste and Texturegarlicky, herby, savory, spiced

Type of Dishsalsa


  • 2 medium cloves garlic, smashed and peeled
  • 1 small jalapeño pepper, seeded and deribbed
  • ½ pound tomatillos, husks removed, rinsed well, cored and coarsely chopped
  • 2 scallions, trimmed and cut into 2-inch lengths
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste


Place the garlic and jalapeño in a food processor and chop very fine. Add the tomatillos and scallions and process until finely chopped but not puréed.

Transfer the mixture to a bowl and stir in 1/3 cup water and the remaining ingredients.

Allow to stand for about 30 minutes, then adjust the seasoning and serve.



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