Recipes » Dips & Spreads » Tomatillo Green Salsa
T. Colin Campbell Center for Nutrition Studies
Tomatillo Green Salsa


  • 8 small tomatillos (about 1 pound)
  • ½ white onion, cut in half
  • 1½ tsp minced garlic (about 3 small cloves)
  • 1 jalapeño, halved and seeded
  • ⅓ cup packed chopped cilantro
  • 1 (4-oz) can chopped mild green chili peppers


  • ½ Tbsp ground cumin
  • Salt and pepper, to taste
  • Seeds from jalapeño (for spice)


  • 1. Preheat the broiler. Line a large baking sheet with aluminum foil.
  • 2. Prep the tomatillos: remove their husks, wash them, and cut them in half.
  • 3. Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.
  • 4. Broil for 5 to 7 minutes or until everything is evenly charred.
  • 5. In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.

Cooking Tips

  • 1. After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.
  • 2. Adding this to guacamole is very tasty if you’re looking for a variation.

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