Aren't tomatillos fantastic? I personally used them for the first time while on my five-day Mexican food kick, leading up to Cinco de Mayo. Chicken Chilaquiles, and they were so good!

I browse through the recipes you have posted here all the time but this is the first time I have posted an entry to you. I just wanted to tell you that I made this tomatillo salsa verde last night after seeing how simple this recipe was. I was a bit nervous seeing as though I've never worked w/ tomatillos before. This was DELICIOUS and inspired me to make a whole Mexican themed dinner. Thank you so much for posting it~

I've been using this recipe for a few months now after finding it on your archives. Very, very good! Thanks.

We have been making salsa verde for the last few years after learning how to make it from some friends from Chiappas, Mexico. If you want even better taste and flavor, use a mocajeta (like a mortar & pestle, but made from lava rock) instead of a blender or food processor. Much more authentic! We like adding green onions rather than white, and we boil the tomatillos instead of broiling them. it's one of our favorite things to make, and it is really good on potato salad, believe it or not!

I accidently purchased tomatillos thinking I could substitute them for green tomatoes for a different recipe. A bit of research told me otherwise! So I found this recipe and wow! I will be using tomatillos much more often!

Hello, Elise... As I had mentioned in another post, I am Mexican. Your recipe definitely looks good!! Another thing you can do, if you want, is to make the salsa from fresh tomatillos, without broiling them, chile serrano, not jalapeño, and cilantro. You can use the molcajete or the blender; if you use the latter, you push the botton intermitently, so the ingredients don't get totally smooth. After that, you add the salt and the onion, chopped. If you don't want the tomatillos totally raw, roast them on a Comal; the broiler in the oven is so not necessary. Try it, I hope you like it.

I tried your recipe last night and used it for an enchilada sauce - it was killer. I did doctor it up a bit - a little water to thin it out some, and some mashed avocado to tone down the acidity. Everybody loved it. thanks.

I tried your recipe last night and used it for an enchilada sauce - it was killer. I did doctor it up a bit - a little water to thin it out some, and some mashed avocado to tone down the acidity. Everybody loved it. thanks.

Elise, do you have a Mexican background? I mean, you know so much about Mexican food!!

WoW what a great recipe! Today we celebrated my daughter's 2nd birthday and we made your tomatillos salsa. It was a big hit especially with me. Since the theme was Dora the Explorer we got some tostados and refried beans and mexican style sour cream, avacados, cilantro, roast and shredded chicken and the like and voila, instant sucess. Thanks again for your quick and easy recipe!

Thanks for the recipe. It's great.

I just got my first taste of FRESH tomatillos this summer and have absolutely fallen in love. In fact, just last night I took 5+ pounds of them and made a massive batch of salsa verde to freeze. I love using mine in squash blossom quesadillas and for soup. There are two recipes on my blog if you're curious:
http://straightfromthefarm.wordpress.com/2007/08/26/papery-husks-and-powerful-flavor/

I agree with ariadna---fresh tomatillos are best (uncooked) for salsas. At least that's how it's done here in southern california. And serranos have a richer flavor that jalapenos just don't match (they are spicier though). I also add a habanero or two to my salsa verde, and a few cloves of garlic. Yum!

Hi everyone,
I love this recipe. Question for all of you, how long do you boil the Tomatillo's? and are green onions better than white? Does it change the flavor that much? I know when I tried this recipe the Verde tasted so much better the next day and the cilantro really came out. I'd like to try a little garlic but I don't want to change the flavor too much, any suggestions?

Hi Brad, in this recipe you broil, not boil, the tomatillos for about 5 to 7 minutes. Green onions are more subtle in flavor than regular onions, so they are preferred. ~Elise

I love this recipe and I was wondering, is it suitable for canning? I tried freezing it and the texture was a bit odd after it was thawed.

As is, this recipe is not suitable for canning. For salsa canning I imagine that you would need to simmer all ingredients together for at least 10 minutes before sealing in sterilized jars. But I wouldn't base a canning recipe on this suggestion, instead do research online to find a specific recipe suitable for canning. There are all sorts of perils when canning low acid foods such as this. ~Elise

I was reading Jens Comments , she boils her Tomatillos, I was just wondering for how long, and does that take away from the flavor?
I am going to try this recipe again today, using green onions and Serrano's. Is their anything else I should add or change that would increase the flavor? Do you think one or two cloves of Garlic would be good or too much?

Leanne had a good question. Do I have to eat this right away or can I store it in the fridge for awhile? How do you preserve it ?

Hi Brad, this is a recipe for a fresh salsa, which like any fresh salsa lasts only a few days in the refrigerator. Those fresh salsas you get at the store have preservatives in them that allow them to last a little longer. This is not a recipe for a salsa that you would can. For that I suggest looking online for a different recipe. ~Elise

Thanks for the recipe! I just now made a batch and it came out absolutely fantastic! My mods: roasted the tomatillos & 2 jalapeño on the grill; peeled & *mostly* seeded the jalapeño; used a mix of 1/4 small white onion & two scallions; a handful (probably 1/2 c.) of cilantro; used a whole lime for the juice. It's tasting *wonderful* fresh from the food processor, and I'm sure now that it's in the fridge to get the flavors partying, it'll be great with our dinner tonight.