The Perfect Tomatillo Salsa

I love spicy and I love big, make-it-yourself parties. I find this recipe is perfect to put out with some chips as an appetizer and ALSO to serve with a main course of tortillas or buns, smoked or pulled meats, and a mess of other sides. To be honest though, I love this recipe so much that I often put spoonfuls of it on my scrambled eggs in the morning or in my chicken noodle soup to make something more like a pozole.

This salsa is screaming easy. It requires very little effort and even less equipment. However, you’ll definitely need a blender or [easier] a big 12 cup food processor, wide bottom 5 qt or bigger saute pan, and some kitchen gloves [prefer environmentally friendly] for cutting up those hot peppers. Assume you already have a great, sharp knife and cutting board.

  • Prep Time: 10 minutes
  • Cooking Time: 20-30 minutes


  • 1-2 lbs fresh tomatillos.
    • Note: I cut the little knub parts under the stem out of the top. 
    • Note: If you buy tomatillos with the husk still on, I find it’s easiest to remove the husk under running water, using a spoon to pry the husk off.
  • 1/2 finely chopped yellow onion
  • 2-3 cloves minced garlic
  • 2 serrano chiles or jalapeno peppers
    • Note: Seed if you want less spicy salsa
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh oregano
  • 1/2 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1-2 cups chicken stock or 1 chicken bullion


  1. Throw everything except the stock into the food processor or blender.
  2. Blend until smooth. Note: You can serve/eat this salsa right at this step. It will be a really bright beautiful color. However, I find its still a bit “harsh”, quite sour, acidic, and generally pretty spicy.
  3. Empty the contents of the blender into a large saute pan.
  4. Add one cup of chicken stock and simmer, stirring occasionally. The flavors will mellow and the color will become less bright.
  5. Continue to add chicken stock and simmer until desired taste/texture is achieved. I usually find adding a cup and simmering back down to a salsa like consistency does the trick. 

Leave a Reply

Your email address will not be published. Required fields are marked *