Recipe – Tomatillo Salsa w/Homemade Tortilla Chips


It’s close to game time. Given this salsa is green, it’d be perfect for feeding a crowd during a Seahawks game. Go HAWKS! This recipe comes from The Best Mexican Recipes Cookbook by America’s Test Kitchen. Every recipe looks muy delicioso!


1 pound tomatillos, husks and stems removed, rinsed and dried

1 t vegetable oil

1 small white onion, chopped

1/2 c fresh cilantro leaves

1 jalapeño, stemmed, halved, seeded

2 T lime juice

1 garlic clove, crushed

Salt to taste

2 t extra virgin olive oil

pinch of sugar


Adjust oven rack so it sits 6 inches below the broiler element. Turn oven to broil.

Line rimmed baking sheet with foil. Toss half of tomatillos with vegetable oil and transfer to pan. Broil until tomatillos are spotty brown and skins begin to burst, 7-10 minutes. Cool completely and transfer to food processor.

Halve remaining raw tomatillos and add to the broiled ones in the processor. Add onion, cilantro, jalapeño, lime juice, garlic and 1/4 t salt. Pulse food processor until salsa is chunky. If you don’t have a processor, use a blender, or just chop the ingredients manually.

Transfer salsa to serving bowl and let sit for at least 30 min. Stir in olive oil, season with salt and sugar to taste.


8 corn tortillas

vegetable oil spray



Adjust oven rack to middle position and heat to 350 degrees. Spray both sides of tortillas liberally with vegetable spray then cut each tortilla into 6 triangular wedges. Season with salt then arrange in a single layer on baking sheet.

Bake wedges, stirring occasionally until crisp, 15-20 min. Remove and let cool before serving. Can be stored at room temperature for up to 4 days.



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