Fresh Tomatillo Salsa


Fresh Tomatillo Salsa
Submitted by Chris in Tewksbury, from “Everyday Mexican” by Rick Bayless


  • 4 medium tomatillos, husked, rinsed and quartered
  • 1 large garlic clove, peeled
  • Hot green chilies to taste (He recommends 2 serrano or 1 jalapeno), stemmed and roughly chopped (remove seeds and ribs for less heat)
  • 1/2 – 2/3 cup loosely packed cilantro, roughly chopped
  • salt to taste


  1. Combine all ingredients but salt in a blender or food processor.  Add 1/2 cup water and 1/2 teaspoon salt.  Process to a coarse puree.  Adjust salt and water to reach desired taste and consistency.
  2. Serve within 1 hour.
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