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Jun 10 / sara

Homemade Tomatillo Salsa and Tortilla Chips

Tomatillo Salsa

The next time you’re the one responsible for bringing the chips and salsa to a neighborhood gathering, surprise them with the real thing. The tomatillos, that look like green tomatoes inside their papery skins, give this salsa its tart flavor, and the jalapeño lends a kick of heat (leave the seeds in if you like your salsa hot)…And nothing beats a warm chip from the oven!

Homemade Tomatillo Salsa and Tortilla Chips
Hands-on time:
15 minutes
Total time:
35 minutes
Serves 8

12 corn tortillas
4 tablespoons canola oil
salt for sprinkling
1 pound (about 8 medium) tomatillos
1 small red onion, peeled and cut into 8 pieces
1 jalapeño, halved lengthwise and seeded
1 cup loosely packed cilantro sprigs
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

Heat the oven to 375°F. Stack 6 tortillas on a cutting board. Cut them in half then cut each half into thirds to make chips. On a rimmed baking sheet, toss the chips together with 2 tablespoons of the oil to coat evenly. Spread them out in an even layer and bake until golden and crisp, 12 to 15 minutes. Sprinkle with salt and transfer to a bowl. Repeat with the remaining tortillas, oil and salt.

Meanwhile, remove the husks from the tomatillos and discard. Rinse the sticky film from the tomatillos using warm water. Cut them into quarters and place in the bowl of a food processor. Pulse until chopped. Add the onion, jalapeño and cilantro and pulse until finely chopped but not completely smooth. Add the lime juice and the 1/2 teaspoon salt and quickly pulse to combine. Serve with the chips.

Best when served the day they are made.

One Comment

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  1. Dana / Jun 12 2011

    Can’t wait to try this recipe! Too easy….

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