C’s Tomatillo Salsa!

How do these

How do these


turn into this?

turn into this?

Why, through the complex process of salsafication of course!  Actually,  this tomatillo salsa is super simple and has become a staple in our kitchen. I drizzle it over tacos of all varieties.  I use it as a dip for, you know, chips.  It’s a vital component in that porky spicy stew known as chile verde – one of my favorites to cook.  This salsa is la bomba. But don’t take my word for it.  Take my video’s.

But first, here’s the complex recipe:
1 lb tomatillos
1 jalapeño pepper
1/4 tsp salt (or to taste)
1/2 cup of cilantro (optional) – not on the video, but if you like cilantro, add cilantro.

Here’s how I do it:


2 thoughts on “C’s Tomatillo Salsa!

  1. Another tasty looking recipe. Do you like that mini cuisinart?

    I have been making a salsa with tomatillos as well, but I usually put some onion and garlic in there as well, which I roast on the stove. Actually I roast the tomatillos on the stove in a thick cast iron pan with the shells still on, which I take off after they’re done roasting. I’ve never tried peeling them before, but I’ll try that next time.

  2. B, I like the little cuisineart. Great for sauces and smaller amounts of chopping. Your salsa sounds really good too. Onions are a nice touch for added complexity. Next time I’m in LA I expect a healthy serving.

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