Mexican Green Salsa

articles Food & Cuisine Recipes

Karen Hursh Graber


1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed)
10 small green chiles
4 C. Water
3 Garlic cloves
2 Peppercorns
2 Cloves
1/2 tsp. Salt

How to Prepare:

Combine all ingredients except for salt in a saucepan, bring to a boil and simmer until tomatillos turn dark green – about 30 minutes. Remove saucepan from heat and strain, reserving cooking liquid.

Combine all ingredients except for cooking liquid in a blender, add salt and blend until smooth adding some of reserved cooking liquid if necessary to free up blender blades- 2 to 3 minutes.

Serve with:



We recommend using small green chiles but this can be substituted for jalapenos chile.

Published or Updated on: January 1, 2003

Published or Updated by Karen Hursh Graber © 2003

Share This:

Leave a Reply

Your email address will not be published.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