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Salsa De Tomatillo


"This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!"
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30 m servings 10 cals
Original recipe yields 16 servings (2 cups)


  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
  2. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

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Read all reviews 118
  1. 146 Ratings

Most helpful positive review

Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting.

Most helpful critical review

I gave this three stars, because I'm not sure if maybe I just don't like tomatillos. But I didn't like the recipe at all as a dip for chips. A bit on the sour side, and not a lot of flavor. M...

Most helpful
Most positive
Least positive

Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting.

This is a great fresh salsa. Those who want to mellow the pepper taste could blanch the peppers with the tomatillos. I would recommend letting it sit for several hours at room temperature before...

I tried this poured over chicken with melted monteray jack and yellow rice on the side and it was yummy. This salsa has some kick!

This makes wonderful salsa. I had never cooked with tomatillos before, but wanted a fresh green salsa to go with enchiladas I was making (Chicken Enchiladas II from this site). I used 2 jalape...

I've always included fresh Mexican oregano and cumin when I make tomatillo salsa and was interested in the comparison without. While I did like this, I found it just a little dull for my tastes...

This was a good start but needs more jalapenos. Mine did not even have a little heat using just the two peppers. I will use 4 seeded fresh ones next time. I layered grilled chicken, flour tort...

Oh yum! I added 1/4 C. more cilantro and 1/4 fresh parsley. I also added one large red bell pepper (chopped) to tone down some of the fieriness of the salsa for my non-spice lovers. It makes a c...

This was good but not great, next time I will serve with tortilla chips and cheese.

This recipe is extremely easy to prepare. Plus, it takes great too! Thanks.