Rate this recipe
- 1 pound tomatillos husked and rinsed
- 1 chile de arbol or more to taste
- 1 clove garlic
- 1/4 cup cilantro leaves and upper part of stems
- 1 thin slice of white onion or about 2 tablespoons roughly chopped white onion
- In a medium saucepan, place the tomatillos, chile de arbol and garlic clove. If you are unsure of how much heat you want, add 2 chiles de arbol. Cover generously with water and bring to a simmer over medium heat. Cook for 12 to 15 minutes, or until thoroughly cooked and tomatillos are mushy, but not coming apart.
- Transfer the tomatillos, garlic and 1 chile de arbol to a blender. Add the cilantro, onion and salt. Puree until smooth. Taste for salt and adjust if need be. If you want more heat, add the second chile de arbol.
34comments inTomatillo Salsita
Thank you for this and all of the other wonderful recipes that you have made available to us. I adore your show, and your passion and effervescence are absolutely irresistible!
I have a question: What distinguishes a “salsita” from a salsa? Is a salsita perhaps a simpler salsa with fewer ingredients, more quickly prepared?
Thank you for sharing your joy and talents with us. May you and your family and loved ones be blessed with good health, peace, and happiness!
Abrazos from New York City,
This is a great question! I would say salsita is to top tacos mainly 🙂
I had never even heard of tomatillos before I started watching Pati’s show, but her recipes looked delicious. I planted some in my garden this year and am so glad I did. This is the first recipe I’ve made so far and I love it. I used it instead of my usual store-bought salsa and I’ll never go back.
A couple questions, though. How long will it keep in the fridge and can it be frozen?
So glad you found tomatillos Lois, now you can prepare like 70% of the recipes here in the site 🙂 This salsa will last around 10 days in the fridge and it also freezes very well. Enjoy!
This is the best salsa verde base I have found. I like to add boiled or fire roasted jalapenos/poblano/serrano, and a couple boiled green tomatoes for variety.
It’s amazing how much better it tastes than anything at the stores. ❤️
So happy you like it Lee 😉
I’m addicted to your show and have enjoyed your recipes so much! I finally made the tomatillo salsita and my husband and I love it! We feel like we never need to buy a salsa from the store again! How should we properly store the salsa and how long will it last?
So glad to hear you loved the Salsita Marissa. You can store it in a container with a lid for up to a week in the fridge, or you can save it for later by freezing it.
Cooking in Cali
Can I substitute a serrano chile for the chile de arbol? On your show when you were making a green salsa, you said you make it 4-5 times a week. Is this the recipe or was it one of your cooked salsa verde recipes? Thanks for your great show!
Yes! Make this one with serrano chile, it will be so tasty too.
I made the salsa and I enjoyed it. I paired it with the Bricklayer taco and it was delicious. After cooking the beef on the stove top, I placed it in the crock pot on low for about an hour.
So glad you enjoyed it Cyrilla!
Patti, great salsa! Easy and delicious. Thanks for sharing your recipe. Also, enjoy watching you prepare salsas and useing the word “mushie” and other words like that on TV. I was just reading the recipe and the word was listed as mushy, not the same nor as endearing. 🙂 Sylvieann
Haha! Thank you so much for trying the recipe! =)
I love all your recipes and have been enjoying working with tomatillos! My hubby (a Colorado native) loves your recipes, too! I made this salsita yesterday and it was so delicious! I took it out of the fridge today, and it had solidified. Any idea what happened? Can I prevent this?
Muchos gracias in advance!
Hola Kai! That’s normal, all you need to do is warm it up a little and/or stir it up!
Pati I love your show. Today I watch your for Tacos for dinner. I went right to the computer print your receipts, but the tacos al Pastor print out the receipt except for achiote adobo marinade . It says rec eipt follows. I have your patismexican table, would it be in there or what book would it be in, i’ll just buy it., if i have too. You have a fan here. Thank You Billie Luber
Thank you so much for trying my recipes, Billie! There is actually a separate button to print the marinade: http://patijinich.com/pati_2020/2015/04/tacos-al-pastor-with-garnishes/ =)
Hi Patti, I made your tomatillo salsa and it was great. Since, I saw on another cooking show where instead of boiling the garlic and tomatillo’s, they grilled them and charred them a little on the outside. Have you ever done this and what would be the flavor difference.
Hola! Both methods are very similar, but charring them adds another layer of flavor. I’m so happy you like the recipe!
You’re a ROCK STAR! Everything you do is Awesome! Thank you for teaching me to make my favorite foods. I just made your tomatillo salsalita, I will never buy it from the jar ever again!
Thank you, Bonnie!
I love your tv show! You make me want to get in my kitchen and cook!
Who did your intro music for your show? It sounds so much like a local San Antonio v group.
Thank you, Debra! It is a group called Domingo Siete and the song is called Dame (give me)
Great song but super short. It only has four lines:
Give me, give me your chocolate.
Give me, give me your piloncillo (unrefined sugar).
Give me, give me your chocolate.
Give me, give me your heart.
One commenter mentioned roasting the tomatillos first. I have a cookbook with another variant. After all the ingredients come out of the blender they go into a pot with hot oil and are simmered for a few minutes.
I guess every great TV chef needs a signature word. Emeril has BAM!! and you have “Mooshie”. LOL!!
I love your show, especially exploring Mexico. I have been to several of those places, especially Oaxaca, Merida and Guadalajara now regret not knowing about some great places I could have explored. I love the pyramids and have climbed Chicheniza , twice, Uxmal and Coba. The restaraunt at Uxmal has the puerco pibil , the famous Yucatan dish cooked in a pit
Thanks so much for your comments Jeff!
Hello Pati. I watched your show on Saturday and went out today and got all the ingedients to make the tomatillo salsa. Followed you instructions and it came out perfect. Thank you so much!!!! I will never buy salsa at the market again. Love your show. Keep up the good work.
Hola Dan, Thrilled to hear you are making salsa at home now!! Thank you for watching the show!
Querida Pati, To say I enjoy ur show is to minimize how I feel. U r creative & imaginative while staying true to the Mexican spirit. So much of what u do reminds me of my abuelita’s kitchen & her delicious gifts to us. Thank u so much for sharing ur enthusiasm & obvious love of cooking. I will continue to watch ur show & use ur recipes to nourish my soul.
Bobbie Jasmer Escamilla
Hey Bobbie, you are so very kind. Thank you for your delightful message and for watching my show: I give it my very best on each single episode.
My husband started to record your show for me. I didn’t know you had a cooking show. I love it!! My daughters love to watch, as well. I enjoy when you film in Mexico. I spent many summers traveling there with my family from childhood to adulthood. It’s a beautiful beloved country.
I’ll be sure to make this salsa. We can never get enough of any salsa at our home. I plan on trying your Brunch Enchiladas, too. I know they will be a hit. Thank you for sharing your passion for Mexican food.
Hola Liz, Thank you for writing to me and, please, thank your husband for recording my show! I hope the recipes bring back many memories!!
Patti, I love youor cooking because your recipes are so true to your show. I love seeing your family and would love to see them more often. I love the boys as they remind me of my grandkids aged 12, 11 and 4. Good luck to your shows. – Rita
Thanks for watching, Rita!