Tomatillo Salsa

July/August 1997

Your rating: None Average: 4 (3 votes)

Grilling the tomatillos in this salsa adds a lovely smoky flavor and aroma.

Tomatillo Salsa

Makes: About 1 1/2 cups

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  • 12 ounces fresh tomatillos (about 8), husked, rinsed and dried
  • 2 small serrano chiles or jalapeño peppers, seeded and coarsely chopped
  • 2 cloves garlic,peeled
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Pinch of sugar
  • Salt to taste


  1. Preheat grill or broiler.
  2. Grill or broil tomatillos, turning occasionally, until softened and blackened in spots, 6 to 8 minutes. Core and halve the tomatillos.
  3. Combine the tomatillos, serranos (or jalapeños) and garlic in a food processor or blender; process until smooth. Transfer to a small bowl. Stir in cilantro and lime juice. Season with sugar and salt.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Per tablespoon: 5 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 12 mg sodium; 42 mg potassium.

Exchanges: Free Food

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