Tomatillo Salsa
Ingredients
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- 16 ounces tomatillos – husked and rinsed (~14 medium tomatillos)
- 2 serrano chiles – stemmed; seeded if less heat desired
- 6 cups water
- 1/2 cup white onion – roughly chopped (~0.5 medium white onions)
- 1 clove garlic – peeled
- 1/2 cup cilantro – leaves and tender stems, roughly chopped
- 1 tsp kosher salt
- 1 tbsp vegetable oil
Instructions
1. Remove the husks from the tomatillos and rinse off the sticky residue; remove the stems from the serrano chiles.
2. Put them in a medium saucepan, add the water, and bring to a gentle simmer over medium heat.
3. Simmer until the fruit turns from bright green to olive and is just tender, 8–10 minutes; reserve 1/2 cup cooking liquid and drain the rest.
4. In a blender, combine the white onion, garlic, and cilantro. Add the cooked solids and 1/4 to 1/2 cup reserved liquid, then blend until mostly smooth with a little texture, adding more reserved liquid only if needed for flow.
5. Season with the kosher salt and blend briefly to incorporate.
6. Heat the vegetable oil in a clean saucepan over medium heat. Pour in the blended salsa and simmer, stirring, 3–5 minutes, until slightly thickened and the raw edge mellows.
7. Let cool 10 minutes. Serve warm or at room temperature, or refrigerate in a sealed container for up to 5 days.
Tomatillo Salsa is a bright, tangy Mexican salsa with a fresh, green flavor profile. The tartness of tomatillos balances the grassy heat of serrano chiles, while onion, garlic, and cilantro add savory depth and herbal lift. Its texture is typically pourable yet slightly coarse, ideal for spooning over tacos, grilled meats, eggs, or simply scooping with warm tortilla chips.
Originating in central and southern Mexico, this salsa predates the arrival of tomatoes in the Americas. Traditional versions are made either raw (cruda), gently simmered (cocida), or roasted on a comal before being ground in a molcajete. The cooked-and-briefly-fried style is common in home kitchens and taquerías, where a quick simmer in oil helps round the acidity and deepen the flavor.