Tomatillo Salsa Recipe from Nopalito's Gonzalo Guzman and Jose Ramos

Categories: Behind the Menu

Alanna Hale
Nopalito's tomatillo salsa accompanies its famous carnitas.
Part three of an interview with Nopalito co-chefs Gonzalo Guzman and Jose Ramos. Read the first part here and the second here.

Staying true to homestyle, seasonal, authentic Mexican food is at the heart of Nopalito's operation. As such, Nopalito doesn't serve chips and salsa while you're waiting for your food, because it's not something restaurants do in Mexico either.

That said, Nopalito's co-chef, Gonzalo Guzman, acknowledges that this tomatillo salsa goes "really well" with chips. But he still pushes for it to accompany green enchiladas or even better, a pork stew.

Tomatillo Salsa

1 1/2 cups of water
15 tomatillos, peeled and washed
2 garlic cloves, peeled and left whole
8 serrano chiles, stems removed and left whole
1 cup diced yellow onion
1 bunch fresh cilantro, chopped

Bring the water, tomatillos, garlic, and chiles to a boil over high heat. When the tomatillos turn brown, remove pot from heat and let cool slightly. Throw everything into a blender or food processor and pulse, stopping before it becomes too smooth. The texture should be somewhat chunky. Refrigerate.

When salsa is cold, add the fresh onion and chopped cilantro. Season with salt to taste.

Alanna Hale is a writer and photographer whose work can be found at Follow us on Twitter: @sfoodie.

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Anne Sauer
Anne Sauer

Well, I know what I'm grateful for this Thanksgiving! This is some of the best tomatillo salsa I've ever had. Thanks for sharing the recipe!

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