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This tomatillo salsa is an ideal base for more complex sauces. Use it with roasted chicken or poultry or as the backbone of a good pork chili.
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5 from 3 votes

tomatillo salsa

Try this tomatillo salsa as a sauce for roasted pork or chicken. Mix it into a green pork chili. There's all kinds of places you can use it. Just keep in mind if you want one for chips and salsa don't bother roasting the onions, jalepenos and garlic.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: side
Cuisine: Mexican
Keyword: salsa verde, tomatillo salsa
Servings: 4 cups
Calories: 134kcal
Author: glebe kitchen


  • 1 1/2 pounds fresh tomatillos
  • 1 white onion
  • 3 cloves garlic
  • 2 jalapeno peppers
  • 1/3 cup cilantro
  • 3/4 tsp salt
  • 2 Tbsp vegetable oil
  • 1/2 cup chicken stock - vegetable stock works too


  • Cut onion into three big slices
  • Heat a cast iron frying pan or comal over medium heat.
  • Dry roast onions, jalepenos and garlic cloves in the comal until lightly charred.
  • If you don't want your salsa too hot, scrape out the ribs and seeds after roasting the jalepenos.
  • Bring a pot of well salted water to boil. Remove husks and cook tomatillos until they turn pale - around 4 minutes.
  • Combine all ingredients except oil and chicken or vegetable stock in a blender or food processor and puree.
  • Heat oil in a saucepan.
  • Add pureed salsa to the pan and fry over medium high heat for 3-4 minutes.It will spatter when you add the salsa so be ready.
  • Reduce heat, add chicken stock and simmer for 10 minutes


Serving: 4cups | Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 448mg | Potassium: 547mg | Fiber: 3g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 31.3mg | Calcium: 22mg | Iron: 1.2mg