“Recipe by Rick Bayless and originally submitted by Mean Chef. I adopted this recipe in September 2006.”
1 1/2 cups

Ingredients Nutrition

  • 8 ounces tomatillos, husked and rinsed (5 to 6 medium)
  • hot green pepper (roughly 2 serranos or 1 jalapeno, stemmed and roughly chopped)
  • 5 -6 sprigs fresh cilantro, roughly chopped (long bottom stems removed)
  • 14 cup finely chopped white onion
  • salt


  1. Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
  2. Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
  3. Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
  4. Add the cilantro and the 1/4 cup water and blend to a coarse puree.
  5. Rinse the onion under cold water, then shake to remove excess moisture.
  6. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.

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