• Fresh Tomatillo Salsa


My Go-To Salsa

By Andrew Zimmern

This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles. It’s one of my favorites, it’ll truly brighten up any meal. Try adding chopped or smashed avocado for a twist.

Fresh Tomatillo Salsa

Servings: makes 4 cups

Total: 35 minutes


  • 1  1/4 cups minced white onion (about 1 medium onion)
  • 1/2 tablespoon kosher salt
  • 2 poblano chiles
  • 1 jalapeño
  • 12 tomatillos, husks removed (about 1  1/4 pounds)
  • 2 cups loosely packed cilantro
  • 3 tablespoons chopped fresh mint
  • 1 garlic clove
  • 1 tablespoon fresh lime juice


In a medium bowl, mix the onions with the kosher salt and let stand.

Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender.

Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve.

MAKE AHEAD  The tomatillo salsa can be refrigerated for up to 4 hours.

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Madeleine Hill.

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