Tomatillo salsa

    50 min

    This flavour-packed salsa is completely different than the tomato-based salsas. It has an unforgettable combination of chillies, tomatillos, coriander, garlic and lime. Adjust the heat according to your taste.

    13 people made this

    Serves: 15 

    • 10 fresh tomatillos, husks removed
    • 3 cloves garlic
    • 250ml water
    • 4 Scotch bonnet chillies, stemmed or to taste
    • 2 tinned whole Poblano chillies, stemmed and seeded
    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 teaspoon coarse salt
    • 4 tablespoons chopped fresh coriander
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon fresh lime juice

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring the tomatillos, garlic cloves and water to the boil in a small saucepan over high heat. Reduce heat to medium-low and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
    2. Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil. Cut the Scotch bonnet chillies in half from top to bottom; remove the stem, seeds and ribs, then place the chillies cut-side-down onto the prepared baking tray.
    3. Cook under the grill until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl and tightly seal with cling film. Allow the chillies to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the Scotch bonnets and tinned Poblano chillies into the simmering tomatillos; cook 5 minutes more.
    4. Heat the vegetable oil in a frying pan over medium heat. Stir in the onion and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a liquidiser along with the tomatillo mixture. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the frying pan and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl and cool to room temperature.
    5. Once cool, stir in the salt, coriander, red onion and lime juice to serve.


    Fresh tomatillos and tinned Poblano chillies can be purchased in Hispanic speciality shops or online.


    This salsa is of medium heat, if you like your salsa hotter, add more chillies.

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    Reviews in English (9)


    I really liked this recipe. I am an avid tomato salsa recipe maker, but my husband has been asking me why I never use tomatillos. My response was that I've never used tomatillos ever in my life. Well, this was the lucky recipe I chose, and I'm glad I did. It was a great choice. Excellent flavor, and very easy to do. The serrano peppers were small, and after roasting, I couldn't get the skin off without tearing them apart, so I just threw them in the blender with skins on.... didn't notice one bit!! Will definitally make this again!!  -  14 Jun 2010  (Review from Allrecipes US | Canada)


    I liked it. I made it with 4 serrano peppers but next time I will add more (like the cook recommended) and leave some seeds in to give it more heat.  -  31 May 2010  (Review from Allrecipes US | Canada)


    This is the Holy Grail of Salsa Verdes. Be sure to use gloves to cut your peppers. I learned the hard way! Ouch. Recipe definitely worth it though!!! Best I have ever eaten.  -  09 Nov 2010  (Review from Allrecipes US | Canada)