Tomatillo Salsa

Serve this salsa with our Chimichurri-Marinated Flank Steak. This recipe is best made one day ahead so flavors have time to meld.

  • Yield: Makes 1 1/4 cups

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005


  • 1 pound tomatillos, husked (about 9)
  • 1 garlic clove, peeled
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup chopped fresh chives
  • Coarse salt
  • Pinch of sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil


  1. Process tomatillos, garlic, and herbs in a food processor until slightly chunky. Pour through a fine sieve to drain off liquid. Transfer to a medium bowl. Season with salt; add sugar, lime juice, and oil. Refrigerate until ready to serve, up to 2 days.


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