Tomatillo Salsa

Tomatillo Salsa

Greetings from not-so-sunny Florida.

As I’m writing this my phone is buzzing unpleasantly with tornado warnings and it’s raining sideways…

But I digress.  This week I wanted to share a delicious and easy recipe with you that I love having on hand, just hanging out in the refrigerator waiting for me to eat it when I’m feeling too lazy to make myself anything.

If you are a healthy and generally processed food free household like Cory and I, you’ll be able to relate to this problem.  You know when you get home and open the refrigerator and see nothing but a well-stocked collection of raw ingredients that are unchopped, uncooked, and unseasoned and you say “Ugh, I just want something to eat right now!”

It’s at those moments that I reminisce about my childhood when there was a pantry full of prepackaged snacks that I could just grab and go.

Since that just isn’t the case anymore, it’s up to me to keep myself from eating a whole bar of dark chocolate by making sure I have at least one condiment, soup, dressing, or dip on hand that can jazz up a bowl of lettuce or an avocado.

So instead of going off on a lecture about how to chew your food or why Tomatillos are health supportive, I’m just going to tell you to make this and leave it in your fridge.

It will probably save you the next time you are simultaneously tired and hungry, from going off on a chocolate binge, like it has saved me…

Tomatillo Salsa

Tomatillo Salsa

tomatilllo salsa

Tomatillo Salsa

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  • 3/4 LBs Tomatillos (9 medium)
  • 1 Jalapeno
  • ¼ C White Onion or Shallot minced
  • ½ C Cilantro Leaves
  • 1 Pinch Pepper
  • ½ Teaspoon Salt
  • ¼ C Lime Juice two limes
  • 2 T Water optional
  • 2 T Olive Oil optional


  • Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off of Tomatillos. Place the Tomatillos and Jalapeno on a half sheet tray and broil for 5 min. Or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.
  • Transfer Tomatillo to the blender with half of the Jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency.
  • Stir in minced onion and season to your preference with more salt and pepper.


Equipment: Broiler, Half Sheet (baking sheet), Blender
*If you don’t have a blender you can mash the Tomatillos with a fork and mix everything by hand for a chunkier salsa.
**This recipe will last in the refrigerator for about 10 days, maybe longer if you don’t use water.
***If you are in a rush don’t mince the onion simply throw everything in the blender at the same time.
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