Awesome Tomatillo Lime Salsa

Andy Anderson !


For most folks, salsa can be a very personal thing. What I love, you might not… and vise versa. Such is the nature of salsa.

About 10 or so years ago I chanced to be traveling in Mexico, and destiny had me stopping in Zihuatanejo for lunch. I was served the best tomatillo/lime salsa I have ever had. I also had the best ceviche of my life, but that a subject for another time, and another recipe.

This is my version of what I like to call: Zihuatanejo Salsa. It’s been a labor of love.

FYI: This salsa can be cooked, or eaten raw... your choice

So, you ready… Let’s get into the kitchen.

Featured Pinch Tips Video

★★★★★ 1 vote
10 Min
15 Min
Stove Top



6-8 medium
2 medium
anaheim chili peppers, or hotter peppers, if you prefer
1 clove
garlic, chopped
1 small
yellow onion, chopped
1 tsp
salt kosher variety, to taste
1/4 c
fresh cilantro, minus stems, chopped
2 Tbsp
freshly squeezed lime juice, or to taste


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2Gather your ingredients.

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3Remove the husks from the tomatillos, and thoroughly rinse.

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4Chef’s Note: When you remove the husks, the skin of the tomatillo will be very sticky to the touch. Make sure that you wash them until all that stickiness is gone.

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5Remove the stem portion of each tomatillo, and then roughly chop.

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6Add the tomatillos to a food processor, fitted with an S-blade or the bowl of a blender.

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7Chef's Note: Give them a few pulses, until they begin to break up.

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8Add the pepper, garlic, and yellow onion, and use 1-second pulses until the ingredients are of an even consistency.

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9Add to a small saucepan over medium low heat.

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10Add the salt, and bring up to a slow simmer.

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11Simmer and stir for 15-20 minutes.

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12Remove from heat, and allow the salsa to cool down to room temperature, about 1 or 2 hours.

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13Stir in the cilantro, and then add the lime juice.

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14Chef’s Note: I think that the lime juice, and the salt really make this salsa. I like mine heavy on both those ingredients; however, this is where you can make this salsa your very own. Add the lime juice a bit at a time, and taste. You also might want to add a bit more salt… or not.

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15Cover and place in the fridge for several hours, or overnight. This will give the ingredients a chance to get to know one another.

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16Chef’s Note: Just to let you know, you don’t have to cook this salsa at all. You can take it out of the blender, mix in the other ingredient, and serve as it.

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18Serving suggestions
• Serve with your favorite chips.
• Drizzle over chicken or fish.
• Use it to top off a good burger.
• Spread over a baked pork tenderloin

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19Keep the faith, and keep cooking.

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20If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me:

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican