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1 pound tomatillos, husks removed
5 serrano peppers (use 1/2 bell pepper for mild salsa)
1/4 medium onion, cut in big chunks
2 cloves garlic, unpeeled
1/4 teaspoon salt
1/2 cup chopped cilantro


  1. Wash hands with soap and water.
  2. Scrub tomatillos under running water with a clean vegetable brush.
  3. Place the vegetables and garlic on a dry skillet. Grill on medium heat until soft, about 10 minutes. Move around a few times to brown all edges.
  4. Remove peel from garlic. Add garlic, vegetables, salt and pepper to a blender. Pulse 4 to 5 times to a thickness you like.
  5. Move salsa to a bowl. Stir in cilantro and serve.
  6. Refrigerate leftovers within 2 hours.


  • To cook tomatillos, you must first remove the dry skin that surrounds them. You have to rinse them well because they tend to be sticky.
  • No serrano peppers? Try jalapeño peppers or other hot peppers.
  • The spiciness of peppers can vary depending on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
  • No blender? Use a knife or grind with a stone, mortar or molcajete.
  • Store in the refrigerator for up to 1 week.

Thanks to the OSU Extension Latinx Work Group for this recipe.

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2 1/2 cups
Prep time:
10 minutes
Cooking time:
15 minutes
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