Green Tomatillo Salsa

"Recipe by Rick Bayless and originally submitted by Mean Chef. I adopted this recipe in September 2006."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by SusieQusie photo by SusieQusie
photo by justcallmetoni photo by justcallmetoni
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
1 1/2 cups


  • 8 ounces tomatillos, husked and rinsed (5 to 6 medium)
  • hot green pepper (roughly 2 serranos or 1 jalapeno, stemmed and roughly chopped)
  • 5 -6 sprigs fresh cilantro, roughly chopped (long bottom stems removed)
  • 14 cup finely chopped white onion
  • salt


  • Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
  • Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
  • Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
  • Add the cilantro and the 1/4 cup water and blend to a coarse puree.
  • Rinse the onion under cold water, then shake to remove excess moisture.
  • Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.

Questions & Replies

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  1. Fabulous! Rick Bayless is the best!I used serrano peppers, but they burned under the broiler, so I ended up chopping one finely and adding it to the blender stage. This made for a tasty and nicely colored salsa. My BF found it a bit spicy, and I was considering adding more cilantro or even some cayenne. So, I guess you could say this was mild-medium in heat. I loved it and will definitely make again. Thanks MEAN for getting this recipe to me. Glad I finally got the chance to try it.
  2. Didn't know what to expect being this is the first time I've ever tried anything with tomatillos. What a great surprise! I followed the recipe except I didn't add the 1/4 c of water since I felt it was watered down enough with roasting the tomatillos. After the tomatillos cooled off a bit I put them and the rest of the ingredients into the food processor and blended it all together. Came out just right however I think next time I will add some fresh squeezed lime and more cilantro. Got the thumbs up from my family.
  3. This is a good salsa recipe. We like it! Rick Bayless really knows his stuff. Served this one up on taqueria style tacos. Thanks for sharing-
  4. A good way to use up all the tomatillos in the garden. I made a double batch and it made a little over a cup of salsa. After it was done I thought it was missing something and added the juice of half a lime, that helped. I think more cilantro would have helped as well.
  5. I loved the flavor the roasted tomatillos and chiles gave this salsa. I used 2 serranos and it was perfect for us. You might want to start with 1 chile if you like your salsa on the milder side. I thought it was perfect just as is and will be making it again and again!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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