Tomatillo Salsa Fresca

Recipe by COOKGIRl
READY IN: 10mins
YIELD: 1 1/2 cups


  • 1
    lb tomatillo (approximately 10-12 medium tomatillos)
  • 13
    cup white onion, coarsely chopped
  • 12
    cup cilantro leaf, lightly packed (NOT dried)
  • 1
    jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)
  • 2
    garlic cloves, chopped
  • 12
    teaspoon sugar
  • 14
    teaspoon salt


  • First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
  • Chops into quarters.
  • Place all the ingredients into a blender or food processor.
  • Blend either coarse or smooth, depending on your preference.
  • Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
  • I always triple the recipe and freeze in 8 ounce containers.