Tomatillo Salsa

Makes about 2 1/2 cups Alright, so back to this salsa. You have two choices for how to put it together depending on your preferences. If you like a chunky salsa then chop everything up into a medium dice so that the final product will have some texture. But a) I am lazy and b) I like a smoother salsa so I just roughly chopped it and then blended everything after cooking. Either way works just fine.


  • 1-2 tbs oil
  • 1 pound tomatillos You can find these in Whole Foods but also much cheaper in a local Mexican or South American grocery store if you have one, peeled, washed, and chopped
  • 1 tbs kosher salt divided
  • 2 small or 1 medium onion chopped
  • 1/4 cup pickled jalapenos or 2-3 fresh jalapenos *
  • 1 tbs freshly ground cumin
  • 1/4 cup cilantro finely chopped
  • Juice of 1-2 limes


  1. Place a large non-reactive frying pan (try stainless steel) over medium heat and add the oil. Give it a few minutes to warm up and then add the tomatillos and onions along with a 1/2 tablespoon of the salt. Cook it over medium heat for 10-15 minutes, until the tomatillos start to break down and turn a duller green and the onions are very soft. Add the jalapenos and cumin and cook for another 5-10 minutes until the peppers have softened too. Taste to see if it needs more salt.
  2. Take the salsa off the heat and add the cilantro and juice of one lime juice and taste again for seasoning. You can add the rest of the lime juice and more salt if you think it needs more. At this point you can blend the salsa to make it smoother or just leave it chunky. Kept in a sealed contained in the fridge, the salsa should keep for up to two weeks. Eat it on just about everything.

Recipe Notes

I pickled a bunch of jalapenos last summer when I got a bag super cheap at a farmer’s market. But you could just as easily use fresh ones. The heat is in the seeds and the ribs inside the pepper so if you prefer less heat, simply remove those things before chopping up the jalapeno.