I started making green salsa with tomatillos last year, and it is catching up to red salsa.  While not as spicy, this stuff can be pretty delicious.  Try it out sometime.  If you have a food processor, it’s very easy.


  • 4 cups tomatillos.  4 cups is about 10-12 medium sized tomatillos.  I like to roast them in my oven before I add them.  If you are unfamiliar with this, just put them in your oven a 500 degrees until they start to turn brown.
  • 1 onion, chopped
  • 4 cloves garlic
  • 1/2 cup chopped cilantro leaves
  • 2 small jalapeno peppers, chopped
  • 1 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 1/3 cup water


Roast tomatillos.   In a blender or food processor, place tomatillos, onion, garlic, cilantro, jalapeno peppers, salt, 2 tablespoons olive oil, and water.

Process until slightly chunky.

In medium saucepan over medium heat, heat remaining olive oil. Add tomatillo mixture and simmer for 10 to 12 minutes, stirring frequently, until slightly thickened.

Remove from heat and pour into serving bowl. Cover and let stand 1-2 hours to blend flavors. Serve warm or cold.