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Tomatillo Salsa

Author: Over The Big Moon


  • 5-6 to matillos husked and rinsed
  • 3 fresh serrano chiles stemmed
  • 1 small garlic clove peeled
  • 1 1/4 tsp kosher salt
  • 1/2 cup cilantro chopped
  • 1 to mato chopped


  • Combine the tomatillos and chiles in a small pot and add water to cover.
  • Bring to a boil over medium-high heat and cook until tomatillos begin to change to a lighter color, about 5 minutes and then drain.
  • Combine tomatillos, chiles, garlic, and salt in a blender and pulse until almost smooth.
  • Pour into a bowl and add in cilantro and a little more salt.