Tomatillo Salsa

Tomatillo Salsa

Course: Condiments
Yield: 5 cups


  • 1 28oz can tomatillos
  • 1 small onion quartered
  • 3 jalapeño peppers stemmed
  • ½ cup fresh cilantro coarsely chopped
  • 1 avocado seeded and scooped, optional
  • 3 cloves garlic
  • salt to taste
  • ¼ cup white vinegar if using fresh tomatillos


  • Puree all of the ingredients, including the tomatillo juice, in a blender or food processor.
  • If using fresh tomatillos add ¼ cup white vinegar and you may require some salt to taste.
  • Store in a tightly sealed container in the refrigerator for up to 4 days.


Variation: If you would licit try a smoky tomatillo salsa, substitute chipotle peppers for the jalapeño peppers. Chipotle peppers are smoked jalapeño peppers in a spicy adobo sauce and can be found canned in the Mexican foods section of your grocer.
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I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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