VegBox Recipes

Tomatillo Salsa

This recipe for Mexican green tomatillo salsa is delicious, either as a relish or as a sauce with potatoes or pasta. It's made using green tomatillo, which is immature and unripe, rather than the yellow, ripe tomatillo.


  • 8 ripe tomatilloes
  • 1 medium, ripe tomato
  • 2 cloves garlic
  • 1 red onion (medium)
  • handful fresh coriander (cilantro) leaves
  • 1 teaspoon fresh green chili, de-seeded & chopped
  • 1 tablespoon olive oil


  1. Remove the outer husks and wash the tomatilloes.

  2. Grill them under a medium grill for 8-10 minutes, turning occasionally, to prevent them from burning. As they cook, the skins may split and the colour fades from bright green to a paler green.

  3. Peel and chop the onion. Peel and crush the garlic cloves.

  4. Heat the oil in a pan and gently saute the onion, chilli and garlic for about 5 minutes.

  5. Wash and chop the tomato. Chop the coriander.

  6. When the tomatillo are cooked, either chop them finely or blitz them in a food processor.

  7. Mix together with the onions, tomatoes and coriander. Season with salt and pepper to taste.


Time From Cupboard-To-Table

15 minutes

Notes & Variations on Tomatillo Salsa

You don't have to use red onion, white will do. Red onion just makes the salsa more colourful.

Pre-cooking the onion, garlic and chilli gives them a sweeter flavour and warms the sauce nicely, which is great for autumn and winter.

If you get your tomatillo in summer, you can just combine all the ingredients raw, after you've grilled the tomatilloes. This will give a spicier and crunchier version, ideal for summer salads.


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