Tomatillo Salsa

Lynn demonstrates how to make a delicious Tomatillo Salsa that can be used as a dip for tostito chips or in a chicken enchilada dish.  From Everyday with Rachael Ray.


  • 1 Tablespoon canola or vegetable oil
  • 1 small white onion, finely chopped
  • 1 clove garlic, chopped
  • 1 jalapeno chili, thinly sliced crosswise
  • 1 teaspoon ground cumin
  • ½ pound tomatillos -- husks removed, fruit rinsed and chopped
  • ½ cup water
  • Salt and pepper
  • ¾ cup sour cream
  • 1 cup (packed) cilantro leaves

In a medium skillet, heat 1 Tablespoon canola or vegetable oil over medium heat.  Add the onion, garlic and jalapeno; cook until vegetables are soft, about 5 minutes.  Add the cumin and cook for 1 minute.  Add the tomatillos; season with salt and pepper.  Cook for 2 minutes, then stir in the water and simmer until the tomatillos are soft, about 5 minutes.

Let the mixture cool, then transfer to a blender and mix until smooth, about 1 minute.  Add the sour cream; blend until combined.  Add the cilantro and blend until smooth; season if necessary.

*Note -- if you have a powerful blender, you may need to adjust the blending time.

Serve with tostito chips or use to make enchiladas.

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Lynn's Recipes: February 2013

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