Serve this beautiful green salsa the next time you gather friends and family to watch the game! Tomatillos, which resemble green tomatoes, have a thin, parchment-like husk that you remove before boiling. It’s a refreshing change from red tomato salsa that has a smoky, fresh fragrant aroma and taste!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 pound husked tomatillos, washed and quartered
1 jalapeno chili pepper, seeded and chopped
½ white onion, halved
1 bunch cilantro, stems and leaves
1 garlic clove
1 teaspoon chili powder
½ teaspoon smoked paprika
¾ teaspoon salt
- Place quartered tomatillos in boiling water. Boil for two minutes or until fork-tender. (Don’t overcook.) Drain the tomatillos but save 3-4 tablespoons of the water, if needed later to thin the mixture. Cool the tomatillos.
- Place tomatillos, jalapeño, onion, cilantro, garlic, paprika and salt in blender or food processor. Pulse until coarsely chopped. If mixture is too thick, add a tablespoon of the saved water.
- Can mix in one avocado, sliced, and ½ cup red cherry tomatoes if desired, at the end. Serve with tortilla chips.
Makes 4 servings
1 serving = about 1/3 cup
Total fat 1.5g
Saturated fat 0g
Trans fat 0g