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Tomatillo Salsa

Scott Phillips

Yield: Yields about 1 cup.

This salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.


  • 1/2 lb. tomatillos, husks removed
  • 1 large or 1-1/2 small serrano chiles, cored, seeded, and coarsely chopped
  • 2 Tbs. coarsely chopped white onion
  • 2 Tbs. chopped fresh cilantro
  • 3/4 tsp. kosher salt
  • 1/4 tsp. finely chopped garlic

Nutritional Information

  • Nutritional Sample Size per 2-1/2 Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 0


  • Cut the tomatillos into quarters. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse, scraping the sides of the blender with a rubber spatula after a few seconds, until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds.


Rate or Review


  • moebears | 01/21/2018

    Yummy and fresh! If you want to try something different from a roasted tomatillo salsa, this is really good and easy.

  • User avater
    Amy | 03/07/2013

    I have made this several times and love it. It's perfect with the chicken alambres tacos, but also just to eat with chips. Tart, tangy, delicious.

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