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from "New York Cookbook" by Molly O'Neill

Inspired by Mexican salsas, Jane Littell's version is wonderful with grilled meat or as a dip with vegetables or corn chips.

Makes about 1 1/2 cups

 New York Cookbook

1 pound tomatillos, husked
2/3 cup fresh cilantro leaves
Juice of 2 1/2 limes
1 1/2 teaspoons salt
2 tablespoons minced chipotle chile (you can use canned), or 1 teaspoon minced fresh jalapeno chile (optional)

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1. Rinse the tomatillos under cool water. Place them in a nonreactive pot, cover with water, and bring to boil. Reduce the heat and cook until the tomatillos are softened and dull green in color, about 5 minutes. Remove the tomatillos with a slotted spoon and set aside until cool enough to handle.
2. In a blender or food processor, combine the cilantro, lime juice, salt, and chipotle and process until smooth. Halve each tomatillo, add them to the food processor, and process to the desired consistency. Serve cool or at room temperature.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Altobelli Family Farm Local Tomatillo
This product is currently unavailable.
  Cilantro - $1.49/ea
 approx. 4oz
  Limes - $0.59/ea Save! 4 for $2
  Roland Chipotle Peppers in Adobo Sauce - $2.59/ea
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  La Baleine Fine Sea Salt - $4.69/ea
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