Mexican Take-Out Tomatillo Salsa

READY IN: 40mins
Recipe by TxGriffLover

Tomatillos - small spherical green fruits that are surrounded by paperlike husks - are the key to this spicy, sweet-tart salsa. From the Take-Out Menu Cookbook

Top Review by Debs Recipes

I'd say this tastes like Salsa Heaven!! Tart, spicy-sweet, and something I'd expect to see served at my favorite Mexican restaurant! I substituted jalapenos for serranos, leaving out some of the seeds and membranes to keep at our preferred level of zinginess. Also I reduced the sugar to 3/4 teaspoon then forgot to add water in Step 4, but that made for thicker salsa without having to boil it down. I did still simmer the salsa, per Step 5, in my cast iron skillet and am VERY pleased with this recipe. Thanks so much!

Ingredients Nutrition


  1. Preheat the broiler. Line a 13 x 9-inch pan with foil.
  2. Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
  3. Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
  4. Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
  5. Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
  6. Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.

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