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


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

NOTE: If you like "heat" leave the seeds in.
5Remove stems from cilantro and add leaves only to food processor.
6Pulse 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.
7Transfer to serving dish; add salt, pepper and lime juice; stir to blend.
8This 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)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy