Make this restaurant favorite at home in 30 minutes! Pureed tomatillos and chilies bring the heat to enchiladas, tacos, and grilled meats.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Heat broiler. Arrange tomatillos and chile peppers on a foil-lined baking sheet. Broil for 7 to 8 minutes or until charred, turning tomatillos and chile peppers once or twice during broiling. Bring foil up around tomatillos and chile peppers and fold edges together to enclose. Let stand for 10 minutes. Using a sharp knife, loosen edges of the skins on chile peppers; gently pull off skins in strips and discard.**

  • In a food processor combine tomatillos, chile peppers, garlic, salt, and sugar. Cover and pulse with several on/off turns until chopped. Stir in chopped onion and cilantro. If you want a thinner salsa, stir in water, 1 tablespoon at a time, until desired consistency.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

7 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 49 mg sodium. 53 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 41 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;