Green Salsa, Jalisco Style

"This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate."
photo by loof751 photo by loof751
photo by loof751
photo by Leahs Kitchen photo by Leahs Kitchen
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by cookiedog photo by cookiedog
Ready In:
1 cup


  • 12 lb tomatillo
  • 12 small garlic clove
  • 2 -3 dried chilies (chiles de arbol)
  • 14 cup water
  • 1 12 teaspoons salt


  • Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
  • Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
  • Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.

Questions & Replies

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  1. loof751
    This is a great recipe! DH loves the green sauce and he really enjoyed this. Great fresh taste; will probably add 1 more chili to up the spice a bit next time. Thanks for posting your recipe! Made for the Top Favorites of 2009 event
  2. Leahs Kitchen
    So good!! I love it and can't wait to put it on our meal tonight. I used the same amount of salt as in the recipe and put in 3 chilies. I also added 4 tomatillos but next time I think I will add 1 or 2 more since 4 wasn't quite a 1/2 lb. The heat was just right and the flavor was perfect. Thanks for sharing this, I will be making it often! Made for ZWT5
  3. Mamas Kitchen Hope
    Fantastico! This salsa verde was very easy to make and the flavor was out of this world delicious! Not to hot, not to mild. Thanks for a great authentic salsa recipe! PS.. I did cut back the salt as well after reading cookiedog's review.
  4. cookiedog
    This stuff is wonderful! My DBF is from Jalisco and he thoroughly enjoyed this recipe. He poured it all over his plate! I have never made a tomatillo salsa without cilantro and onion and I have to say that as much as I love cilantro, I didn't miss it one bit. I cut back the salt and water by half and that was just perfect for us. Thank you Mami- Your suegra is a good cook!


I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down. I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years. I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them! <img src="" border="0" alt="I am alw"> <img src="" border="0" alt="Photobucket"width=90%> <img src=""> <a href=""><img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="">
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