sallye bates


So easy to prepare, so great to eat. If you aren't sure about the "heat" just use one chile without the seeds; to turn up the "heat" use two chiles with the seeds.


★★★★★ 1 vote

Yield 2 cups
10 Min


  • 1 lb
    fresh tomatillos
  • 1 medium
    onion, red or white
  • 1 medium
    garlic clove
  • 1 or 2 medium
    jalapeno or serrano chile
  • 1/3 bunch
    fresh cilantro, leaves only
  • 1 tsp
    coarse sea salt
  • 1 dash(es)
    ground black pepper
  • 1 dash(es)
    lime juice



  1. Peel tomatillos, wash thoroughly to remove sticky residue, and place tomatillos in food processor
  2. Peel and quarter onion and add to food processor
  3. Peel garlic clove and add to food processor
  4. Cut chiles in half, remove stems, membrane and seeds. Add chiles to food processor.

    NOTE: If you like "heat" leave the seeds in.
  5. Remove stems from cilantro and add leaves only to food processor.
  6. Pulse food processor until ingredients at at your desired coarseness. We like ours a little chunky.

    You may have to stop the processor and wipe the sides down to get everything diced.
  7. Transfer to serving dish; add salt, pepper and lime juice; stir to blend.
  8. This is better if you allow it to set in fridge covered for an hour or longer before serving. It improves with age.

    Will last refrigerated for at least a week. (As if around here)

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