Legit Tomatillo Salsa

There are some things in this world that will make you stop and say, “wow!”. This is one of them. I’m very proud to say it was mastered completely by mistake, but that is really how most everything works in my life haha. I have used it on enchiladas as well, but I would add sour cream to the recipe to make it a little more tame. This is a zesty and robust salsa sauce.

This is the time of year that tomatillos are the size of a plum, its ahhhmazing!! I will react in the store when I find these guys seeing they are so big and beautiful! Yeah, I do get excited easily. My friends find it hilarious how easy I am to wildly clap my hands or scream with joy. Don’t judge. Just love me.

Do you see these? Ugh, look at ’em!

I have found these beauties for really cheap at the Mexican grocery stores. A great buy with great value. The amount of tomatillos can vary depending on size. I usually grab about 2 lbs.

Then I chop them in quarters or more, making sure all are about the same size on the baking sheet.

Cover them in olive oil and salt and pepper (I love the Lawry’s parsley salt. It goes well on everything.) Coarsley chop up the jalapeños and add them to the pan as well. Roast them for at least 20 minutes on 425 degrees. Cook until browned and juicy.

You can cut up the whole batch of cilatron as well and put to the side.

This is your gold. Put this (cooled) with garlic, cilantro, jalapeño, a little more salt and pepper. Blend until smooth but not watery. It should come out thick and hearty.

See! That is simple. Add a dollop of sour cream in the middle not just for effect but creaminess and voila! Welcome to your new addiction.

Legit Tomatillo Sauce

Lisa Bryan
Creamy and zesty addition to the appetizer table.
Prep Time 5 mins
Cook Time 30 mins
5 mins
Total Time 40 mins
Course Appetizer
Cuisine Mexican
Servings 5 people


  • baking sheet
  • knife
  • blender
  • serving bowls


  • 2 lbs fresh tomatillos
  • 2 tbsp olive oil
  • 1-2 jalapenos (seeds taken out)
  • salt n pepper
  • 3 tsp garlic
  • 1 bunch cilantro


  • Preheat oven to 425 degrees.
    Take outer shell off the tomatillo, rinse, and return to cutting board. Coarsly chop (quarter) and put them on a foil lined baking sheet. Cut jalapenos and take out seeds and add them to the lined baking sheet. Cover lightly with olive oil and salt and pepper. Bake for at least 20 minutes or until soft.
  • Take roasted tomatillos and jalapenos out and let cool, 5-10 minutes. Once cool, put in a blender with chopped cilatro, garlic, and more salt and pepper.
  • Add a dollop of sour cream for an extra zest. Garnish with cilantro or diced tomatoes.

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