Serves: 6

The perfect salsa to whip up and enjoy with chips, tacos, fajitas, enchiladas, or even on top of your morning scrambled eggs. This tomatillo salsa will keep in the refrigerator for up to 5 days.


  • 8 tomatillos
  • 1 cup cilantro
    (leaves and tender stems are ok)
  • 1-2 jalapeños
    (if you like spicy, use 2 or 3)
  • 1 clove of garlic
  • ½ yellow onion
  • 1 lime
  • 1 tsp coriander
  • 1 tsp sugar
  • 2 tsp salt
  • 1 tbsp avocado/olive oil


  1. Husk the tomatillos by removing the papery outside layer. Rinse in warm water and then cut into quarters. 
  2. In a food processor or blender add: tomatillos, cilantro, jalapeños (start with 1, you can always add more later), garlic, onion, juice of ½ lime, coriander, sugar, salt, and oil.
  3. Pulse or blend until combined. Using a chip, taste the salsa. Add additional jalapeños, salt, and lime juice if desired.