Apps, Comida Latina, Condiments and Salsas, Dairy Free, Recipes

Tomatillo Salsa Crudo Recipe

October 19, 2010
 Consider this salsa green pico de gallo, a tangy version of its sweeter cousin. It is not typical to eat tomatillos raw, but I love their grassy, rhubarb character and amazing crunch.

I’ve been making a lot of tomatillo-laden meals lately because they’ve miraculously shown up at our Farmer’s market. One of the vendors decided to grow them in her words, “to see what people would buy.” Uncertain what they were even supposed to look like, she was asking me when they were ready to be picked. I am ever so grateful she likes to experiment because I love those little husked beauties.

This salsa is a bit time consuming—lots of chopping, but will last about a week and a half in the fridge and makes a ton. Serve with chips, on top of scrambled eggs, grilled chicken, or steak.

Tomatillo Salsa Crudo Recipe

Yield: 5 Cups


  • 1 pound tomatillos, husks removed and small diced
  • 1 medium onion, small dice
  • 2 jalapeños, small dice (seeds removed if you don't want it spicy)
  • 1/3 cup chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon kosher salt


  1. Place all ingredients in a large bowl and stir to combine. Taste and add more salt or lime juice if necessary.

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