Ingredients
- 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
To Prepare
- 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.
Comments
34comments inTomatillo Salsita
Kimberly
Nov 18
Hi Pati,
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,
Kimberly
Pati Jinich
Dec 28
This is a great question! I would say salsita is to top tacos mainly 🙂
Lois
Jul 18
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?
Pati Jinich
Jul 21
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!
lee fernandes
Apr 18
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. ❤️
Pati Jinich
Apr 25
So happy you like it Lee 😉
Marissa
Jan 22
Hi Pati!
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?
Pati Jinich
Jan 31
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
Jul 08
Hi Pati,
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!
Pati
Jul 13
Yes! Make this one with serrano chile, it will be so tasty too.
Cyrilla
Apr 14
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.
Pati
Apr 21
So glad you enjoyed it Cyrilla!
Concerned Citizen
Jun 20
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
Pati
Jun 30
Haha! Thank you so much for trying the recipe! =)
Kai
Feb 16
Hola Pati!
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!
Kai
Pati
Feb 16
Hola Kai! That’s normal, all you need to do is warm it up a little and/or stir it up!
Billie Luber
Feb 06
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
Pati
Feb 09
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/ =)
Gary McGuire
Oct 06
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.
Thanks, Gary
Pati
Oct 15
Hola! Both methods are very similar, but charring them adds another layer of flavor. I’m so happy you like the recipe!
Bonnie Garland
Aug 04
Pati,
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!
-Bonnie
Pati
Aug 18
Thank you, Bonnie!
Debra Caldwell
Aug 01
Hola Pati,
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.
Happy Cooking!
Debra
Pati
Aug 01
Thank you, Debra! It is a group called Domingo Siete and the song is called Dame (give me)
Jeff
Oct 15
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
Pati Jinich
Oct 19
Thanks so much for your comments Jeff!
Dan Reeves
Jul 20
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.
Pati
Jul 23
Hola Dan, Thrilled to hear you are making salsa at home now!! Thank you for watching the show!
Bobbie Jasmer
Jun 21
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
Pati
Jun 21
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.
Liz Ray
Jun 07
Hola Pati!
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.
Pati
Jun 08
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!!
rita albaneze
Apr 18
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
Pati
Apr 21
Thanks for watching, Rita!