Tomatillo Salsa


  • 5 tomatillo's exterior paper
  • 4 jalapeno's, seeded and chopped
  • 2 cloves garlic, chopped
  • kosher salt to taste
  • 2 tbs olive oil
  • 1/4 cup chicken stock
  • 2 tsp epasote (available at Latin Markets
  • 1 tbs cilantro
  • juice of 1 lime


  • Quarter tomatillo’s and add them to a food processor.
  • Remove the seeds from the jalapenos and coarsely chop the add the the food processor
  • Add the garlic, and chicken stock to the food processor and process until smooth.
  • Using a wire mesh strainer strain the sauce to remove all seeds, then add to a bowl.
  • Add the lime juice, epasote and cilantro and stir to mix well.
  • Season with salt to taste.
  • Use as a dipping sauce or to spread on tacos or over enchiladas.

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