Type what you have

Ingredients

• ✓ tomatillo
• serrano chile pepper
• jalapeno pepper
• pequin chile pepper
• garlic
• onion
• cilantro
• salt

Instructions

1. 1 Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
2. 2 Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

By hedderlicious

Ingredients

• ✓ tomatillo
• green tomato
• jalapeno pepper
• garlic
• avocado
• cilantro
• salt
• sour cream

Instructions

1. 1 Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
2. 2 Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
3. 3 Stir sour cream into the blended mixture until smooth.

By Jamison7117

Ingredients

• ✓ tomatillo
• avocado
• red onion
• tomato
• lime juice
• red pepper flake
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

By TCOOPER

Ingredients

• ✓ tomatillo
• water
• black pepper
• onion
• garlic
• jalapeno pepper
• cilantro
• avocado

Instructions

1. 1 Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.

By DOGMAGRILL

Ingredients

• ✓ tomatillo
• cilantro
• tomato
• red onion
• jalapeno pepper
• lime juice
• hot chili sauce
• cumin seed
• salt
• corn tortilla chip

Instructions

1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Ingredients

• ✓ tomatillo
• cilantro
• onion
• jalapeno pepper
• serrano pepper
• lime
• white sugar

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
2. 2 Broil in preheated oven until slightly charred, about 5 minutes.
3. 3 Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

By eileen

Ingredients

• ✓ tomatillo
• chile de arbol pepper
• garlic
• salt
• tortilla chip

Instructions

1. 1 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
2. 2 Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches. Serve with tortilla chips for dipping.

By Sony

Ingredients

• ✓ tomatillo
• serrano chile pepper
• cilantro
• avocado
• salt

Instructions

1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Ingredients

• ✓ tomatillo
• water
• onion
• garlic
• jalapeno pepper
• cumin
• oregano
• salt
• cilantro
• onion

Instructions

1. 1 Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
2. 2 Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
3. 3 Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

By Sherbear1

Ingredients

• ✓ tomatillo
• garlic
• water
• serrano chile
• poblano chile
• vegetable oil
• onion
• salt
• cilantro
• red onion
• lime juice

Instructions

1. 1 Bring the tomatillos, garlic cloves, and water to a 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. 2 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler 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 plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
4. 4 Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, 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 skillet, 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. 5 Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

By bignanners

Ingredients

• ✓ tomatillo
• jalapeno pepper
• avocado
• garlic
• cilantro leaf
• salt

Instructions

1. 1 Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

By France Cevallos

Ingredients

• ✓ tomatillo
• garlic
• cilantro
• avocado
• serrano pepper
• salt

Instructions

1. 1 Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

By lisa

Ingredients

• ✓ tomatillo
• jalapeno pepper
• cilantro
• avocado
• garlic powder
• salt

Instructions

1. 1 Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
2. 2 Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
3. 3 Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

By Lindsey Eustace

Ingredients

• ✓ tomatillo
• green chile pepper
• celery
• onion
• lime juice
• parsley
• salt
• oregano
• black pepper
• garlic
• sage
• rosemary
• cumin

Instructions

1. 1 Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
2. 2 Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.

By Georganna Gould Gore

Ingredients

• ✓ tomatillo
• garlic
• jalapeno pepper
• cilantro
• water
• salt
• pepper

Instructions

1. 1 Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. 2 Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

By SairajB

Ingredients

• ✓ tomatillo
• pasilla chile pepper
• onion
• garlic
• water
• tomato
• chicken bouillon granules

Instructions

1. 1 Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
2. 2 Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

By Isabel

Ingredients

• ✓ tomatillo
• jalapeno pepper
• garlic
• clove
• cumin
• black pepper
• chicken bouillon granules
• salt

Instructions

1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Ingredients

• ✓ tomatillo
• poblano chile
• serrano chile pepper
• onion
• garlic
• salt
• cilantro

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
3. 3 Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
4. 4 Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

By SpeedySanchez

Ingredients

• ✓ tomatillo
• anaheim chile pepper
• onion
• jalapeno pepper
• garlic
• cilantro
• lemon juice
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
3. 3 Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
4. 4 Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

By Coltonbear

Ingredients

• ✓ tomatillo
• onion
• jalapeno pepper
• water
• garlic
• cilantro
• lime juice
• salt

Instructions

1. 1 Combine tomatillos, onion, jalapeños, water, and garlic in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cool for 10 minutes.
3. 3 Stir in cilantro, lime juice, and salt; blend until smooth using an immersion blender.
4. 4 Pack salsa in 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

By Soup Loving Nicole

Ingredients

• ✓ tomatillo
• onion
• serrano pepper
• garlic
• cilantro
• oregano
• salt
• cumin
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomatillos, onion, serrano, and garlic in a large saucepan; season with cilantro, oregano, salt, and cumin. Add water; bring to a boil over high heat. Reduce the heat to medium-low; simmer until tomatillos are soft, 10 to 15 minutes.
3. 3 Transfer tomatillo mixture to a blender in batches; blend until smooth.
4. 4 Serve with chips.

By Kimberly Binning

Ingredients

• ✓ tomatillo
• avocado
• mango
• red onion
• serrano pepper
• cilantro
• mint
• lemon juice
• kosher salt

Instructions

1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Ingredients

• ✓ tomatillo
• rice vinegar
• white sugar
• jalapeno pepper
• cilantro
• jicama
• shrimp
• tomato

Instructions

1. 1 Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. 2 Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. 3 Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. 4 Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. 5 Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. 6 Pour remaining 1/3 of the dressing over salad.

By maddiesmom

Ingredients

• ✓ tomatillo
• serrano pepper
• jalapeno pepper
• onion
• cooking spray
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Remove husks from tomatillos and rinse; cut tomatillos in half. Place tomatillos and peppers skin side-down into the air fryer basket. Add onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Allow vegetables to cool for 10 minutes. Transfer to the bowl of a food processor. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped to your desired consistency. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ tomatillo
• jalapeno pepper
• cilantro
• onion
• avocado
• water
• lime
• black pepper
• salt

Instructions

1. 1 Bring a saucepan of water to a boil. Cook tomatillos at a boil until just beginning to soften, 3 to 4 minutes; transfer tomatillos to a blender.
2. 2 Combine jalapeno peppers, cilantro, onion, avocado, water, lime juice, and black pepper in the blender with the tomatillos; blend until smooth and creamy. Season with salt to serve.

By Danielle Walquist Lynch

Ingredients

• ✓ tomatillo
• onion
• garlic
• jalapeno pepper
• water
• salt
• cilantro
• lime juice
• avocado

Instructions

1. 1 Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
2. 2 With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
3. 3 Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

By Keiko

Ingredients

• ✓ tomatillo
• avocado
• green tomato
• garlic
• jalapeno pepper
• cilantro
• sour cream
• salt

Instructions

1. 1 Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
2. 2 Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

By Ali_B

Ingredients

• ✓ tomatillo
• tomato
• onion
• cilantro
• garlic
• lime juice
• salt
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, onion, tomatillo, cilantro, garlic, lime juice, and salt in a medium-sized mixing bowl. Mix well.
3. 3 Add 1/2 of the jalapeño pepper and taste. If you desire your salsa with more kick, add remaining 1/2 jalapeño.
4. 4 Cover the salsa and chill until ready to serve.

By Allrecipes Member

Ingredients

• ✓ tomatillo
• tomato
• onion
• jalapeno pepper
• cactus leaf
• garlic
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Combine the tomatillos, tomatoes, onion, jalapeno peppers, cactus, garlic, cilantro, lime juice, salt, and pepper in a bowl; stir gently to combine.

By Katie Stewart

Ingredients

• ✓ tomatillo
• jalapeno pepper
• lettuce
• garlic
• cilantro
• cumin
• salt
• pepper
• butter
• onion
• chicken broth

Instructions

1. 1 Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
2. 2 Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

By Becca798