banner ad

The Tomatillo & Salsa Recipe

| October 4, 2013 | 11 Comments

The Tomatillo, also known as the Mexican tomato, is a staple in Mexican cuisine. I was recently given some Tomatillos and I really did not know what to do with them. I did some research for recipes and eventually came up with one of my own. The recipe is for salsa and it is quite nice and you can make it it with whatever amount of “kick” you want. The recipe I made up has a mild amount of “kick”, but feel free to adjust to your own liking.


This Makes about 4 (8 oz) half pints. The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas and more.


Tomatillo Salsa

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4 8oz (half pint) jars

Tomatillo Salsa


  • 5-1/2 cups chopped husked tomatillos (about 2 lbs or 27 medium)
  • 3 red tomatoes
  • 1 cup chopped scallions
  • 1 chopped jalapeno
  • 4 cloves garlic, minced
  • 2 Tbsp minced cilantro
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 cup vinegar
  • 4 Tbsp lime juice (optional)
  • 4 (8 oz) half pint glass preserving jars with lids and bands


  1. PREPARE jars and lids in simmering water until ready for use. Do not boil. Set bands aside
  2. COMBINE all ingredients in a large saucepan.
  3. HEAT to a boil. Reduce heat and simmer 10 minutes.
  4. LADLE hot salsa in to hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
  6. QUICK TIP When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.





Tags: , , , , , ,

Category: Appetizers, Food, Friday Food Frenzy, Recipes, Weekly Themes

About the Author ()

Guest Bloggers on OMC!

Comments (11)

Trackback URL | Comments RSS Feed

  1. Caroline says:

    You didn’t mention your favourite cousin! Great job Jen! Look forward to tasting this salsa.


  2. Michelle says:

    Thanks for the recipe… I love tomatillo sauces!
    If you are looking for another idea if you get some more tomatillos, try making a raw salsa with onions, garlic and avocado.
    Tomatillos taste very different raw than cooked.

    In Mexico sauces or salsas are a staple on every table for pretty much every meal.

  3. Jo-Anne Pfoh says:

    I love this recipe thank you for posting

  4. Jo-Anne Pfoh says:

    yummy I made it thanks for the post was great

  5. kathy downey says:

    I will be saving this one,i love to bottle in the fall

  6. kathy downey says:

    This is delicious

  7. kathy downey says:

    We made another batch over the weekend,it goes really fast

  8. kathy downey says:

    I made this again last weekend,everyone loves it

  9. kathy downey says:

    sister make green tomato relish every year but after trying this at my house she is gone home to make this one

  10. Chandra O'Connor says:

    I usually stick to my salsa recipe but I’d like to try this one, always good to mix it up a bit.

Leave a Reply