Tomatillo Salsa

Valerie Butler


Also known as Salsa Verde. My first time trying Tomatillo Salsa was at Taco Bell, they had a green sauce that you could order or have put on your food. I loved it to death for many years. About a year ago, I decided I had to make it myself so I could have it whenever I wanted it. I researched a lot of recipes, and this is the one I made up, from a combination of recipes. Maybe I should warn you, I do nothing small, so you may want to condense down the recipe, I can mine. Served warm it adds to the heat, and flavor. Yummm

★★★★★ 2 votes
45 Min
25 Min


3 or 4
medium sized cans of tomatillos or about 12 tomatillos, husked
anaheim green chilis, roasted & peeled
1 or 2
poblano or pasilla peppers, roasted & peeled
1 or 2
serrano or jalapeno peppers, roasted & peeled, can do both
3 to 4
green onions, coarsley chopped
1 medium
onion, coarsley chopped
2 clove
garlic whole
1/2 tsp
1/4 tsp
celery salt
salt & pepper, to taste
4 to 6 sprig(s)
cilantro, stems removed


1Put your ingredients in the blender, set to puree or liquefy. Blend well.
2Put ingredients in a sauce pan and heat to boiling. (If canning add about a 1/2 c. of vinegar, before boiling.) Turn down and simmer about 10 minutes.
3If you are canning, have jars and lids prepared in advance. Ladle quickly into jars, wiping rims and putting lids and rings on. Pressure cook at 15 lbs. pressure for 15 minutes.
4Pull out of pressure cooker, set on a towel in an area that is pretty airless, let sit and cool. Lids will ping when seal is made. This should be stored on a shelf in a cool, dry place. It should be good for 1 - 2 years. Changed it to 1 - 2 years, because I recently found that it is good longer than I thought. Make sure you put the date made on your lids, so that way you know what date you want to start watching it or hurry up and use it.

About Tomatillo Salsa

Course/Dish: Salsas
Dietary Needs: Vegetarian
Other Tag: Quick & Easy