How to Make Mexican Tomatillo Salsa in the Food Processor

Salsa is a Spanish word used for a sauce or a dip. However, in English countries such as US and UK, salsa refers to the tomato-based hot sauce, in which fresh tomatoes have been mixed with hot chiles – usually jalapeno. There are various types of salsa that vary from region to region, but a typical Mexican salsa is made from fresh Tomatillos, and is traditionally made using a mortar and pestle. However, you can also prepare hot Mexican salsa in your food processor quickly and enjoy it with tortillas.


  • 1

    Fresh Mexican Tomatillo Salsa

    Prep time: 15 min
    Cook time: 25 min
    Total time: 40 min
    Yield: 4 cups

    Fresh tomatillos: 1 pound
    Spanish onion (cut into large chunks): 12 ounces (about 3 cups)
    Garlic: 3 cloves
    Coarsely chopped cilantro leaves: 1/2 cup, packed
    Jalapeno (seeds and all if you like heat): 1/2
    Lime juice: 1/2 lime
    Kosher or fine sea salt: As required

    Remove the husks from the tomatillos and wash them thoroughly under running water. Now cut each tomatillo into four pieces and put them in the bowl of a food processor. Coarsely chop onions and garlic cloves and put them in the food processor as well. Put the lid on and pulse the processor for a minute or until the ingredients are smooth. Now add cilantro, jalapeno and freshly squeezed juice of one lime and process for a minute again so that the jalapeno is finely chopped.

    Transfer the mixture to a small saucepan and set it over the stove on medium high heat to bring the mixture to a boil. Season the salsa with salt and cook it for 10 to 15 minutes or until the liquid evaporates. Bring cooked salsa to room temperature before using. Cooled salsa can also be refrigerated in a sealed container for up to 1 week.

  • 2

    Roasted Mexican Tomatillo Salsa

    Prep time: 15 min
    Cook time: 10 min
    Total time: 25 min
    Yield: 1 cup

    Tomatillos, husked and rinsed: 8 ounces (5 to 6 medium)
    Fresh hot green chiles: 2 serranos or 1 jalapeno
    Fresh cilantro (roughly chopped): 5 or 6 sprigs
    Finely chopped onion: 1/4 cup
    Salt: to taste

    Remove the husks and stems from the tomatillos and wash them thoroughly under running water until they are not sticky. Also wash and deseed the chillies and roast them on a baking sheet for about 5 minutes, just 4 inches below a very hot broiler. Once the chillies are roasted from one side, flip them and roast the other side for 4 to 5 minutes. Put roasted tomatillos and chillies into the working bowl of the food processor and add cilantro and ΒΌ cup of water before processing the mixture to get a puree. Transfer the salsa puree to a serving bowl, add chopped onions and season with salt before serving.

Leave a Reply

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

four × 8 =