Tomatillo Salsa


by: Ronaldo

This tart, lively Mexican salsa is always good with eggs and dishes that include a lot of corn.


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serves: 1

8 plump tomatillos (husks removed)

2 serrano or jalapeno chiles

1 small onion, chopped

1 clove (plump) garlic coarsely chopped

1/2 cup coarsely chopped cilantro leaves

1 sprig epazote (if available)

sea salt

Nutrition Facts
Tomatillo Salsa

Servings Per Recipe: 1

Amount per Serving

Calories: 39

  • Total Fat: 0.2 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 9.1 mg
  • Total Carbs: 8.8 g
  •     Dietary Fiber: 2 g
  •     Sugars: 3.5 g
  • Protein: 1.4 g

how is this calculated?

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1.  Put the tomatillos, whole chiles, and onion in a small pan of boiling water. Simmer until the tomatillos turn a dull green, after 4 to 5 minutes, then scoop everything out and purée in a blender with the garlic, cilantro, and epazote.

2.  Season with salt to taste.

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