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Mexican Tomatillo

Tomato Salsa

You Will Need

6 Tomatillos

1 med/lg Tomato

1 med/lg Purple Onion (Quartered)

1 Small Yellow Onion (diced small)

Olive Oil Spray (or you can brush it on)

1 tsp Garlic Powder

1 4 oz can fire roasted green chili's

1 TBSP Minced Garlic

1 TBSP Cilantro

1 TBSP Lime Juice

2 tsp Salt


This salsa is simply addicting! It is so easy to make.  Made with Tomatillos, Tomatoes, purple and  yellow onions and roasted to perfection. Make the salsa and then refrigerate for the flavors to blend, and wow do they! We had a very nice lady gave us Tomatillos at a yard sale, and salsa is what I came up with. I will be caning it tomorrow. Yes! it's that good! (she gave us a whole crate) YUM! I love salsa from Mexican Restaurants, but this is over the top delicious! Made right in your own home. Don't forget the Over The Border Tortilla chips!  Note: if you do not like Cilantro you do not have to add it. 

Start by peeling your tomatillos, and washing them. Cut your purple onion in quarters, along with your red tomato. Place all of it into the center of a cookie sheet, spray with olive oil, sprinkle with garlic power and sprinkle pepper over the top. Turn your Broiler on, and broil for 6 minutes on each side, after 6 minutes flip them over. Then broil the other side for 6 min  (12 minutes total)


The first photo is at 6 min and the second one is them roasted turned over for 6 minutes. I have to say my house smelled over the top good.


Place into your food  processor, (be-careful it's really hot, no burns please) add Green Chili's, minced garlic, Cilantro, Lime Juice, Jalapeno's and salt. Pulse about 10 times (or until desired consistency) The second photo is with 10 pulses. After pulsing is finished add diced yellow onion and mix well.  Let refrigerate until cold and spices blend. (about an hour) longer if you can LOL!!


This recipe is so fast and easy, I prefer it cold, you "can" eat it hot, but.... I wouldn't LOL! it's absolutely amazing cold.



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