Tomatillo Salsa



Serving size

2 tablespoons
30 Minutes
4 hours

This recipe can easily be multiplied and keeps well for up to two weeks in the refrigerator.

Tomatillo Salsa


8 ounces Tomatillos, raw (chopped fine)
1 medium whole (2-3/5 inch dia) Tomatoes (chopped fine)
1 Small Shallots, raw (minced)
1/4 Large Red bell peppers (diced)
1/4 large Green bell peppers (diced)
1/2 Tbsp. Chili powder
1/2 tsp. Cayenne pepper
1 pepper Jalapeno pepper (stemmed, seeded, and minced)
1 tsp.. Honey
1/8 tsp. Salt
1 lime yields Lime juice, raw


Combine all ingredients and refrigerate for at least 4 hours to let the flavors blend. Overnight is best.
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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Salsa has almost nothing in it except for healthy antioxidants. Eat all you want.

"If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health."

Hippocrates, Greek physician