“I live 15 miles from the border with Tijuana. Fresh Mexican food is everyone's favorite. We are always on the quest to find the best fish tacos, surf and turf burritos, food truck, etc...but all that needs good salsa. A good salsa will make anything taste good. This is my version based on all my friends, neighbors and local food worker's advise. I serve this with chips but I personally love it with cut up vegies like carrots, celery, etc... Yes, vegetables on vegetables. It's my favorite dip. Also great with scrambled eggs.”
READY IN:
40mins
YIELD:
5-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat up grill on medium high, put tomatillos with husk, jalapenos, and onion wedges grilled until cooked through. Turning once, about 8-10 minutes total.
  2. Remove grilled vegetables and let cool.
  3. Peel husk from tomatillos, saving the juice.
  4. Roughly chopped grilled onions and jalapenos (note, if you don't want it hot, remove seeds and membranes and discard).
  5. Put all ingredients into blender. Pulsed until mixed and roughly chopped, but not puree.
  6. Put in plastic tubs and serve with whatever you want.

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