Salsa Verde con Tomatillo Milpero



Salsa Verde con Tomatillo Milpero

A new day a new salsa … I mean what’s life without salsa?  It’s all about the spice at my house.

I picked up 2 lbs of Tomatillos milperos at the small tienda I found fresh chilaca peppers; they never fail to surprise me.

I roasted a pound along with onion and garlic to make this salsa verde for dinner.  You could also boil the milperos, but roasting brings out so much more flavor. Roast on a pan lined with foil for easy clean up.

~Tomatillos milperos or miltomates are small tomatillos that grow in cornfields between rows of corn.

~Milpa in Spanish refers to corn fields.


salsa verde

Salsa Verde con Tomatillo Milpero

Yield: makes almost 2 cups


  • 1 lb tomatillos milpero
  • 2 jalapenos, chopped (removes seeds for less heat)
  • 1 medium onion, chopped
  • 2 cloves of garlic, skin on
  • ½ cup cilantro, washed
  • Juice from one lime
  • 2 teaspoons salt


  1. Pre-heat broiler
  2. Place tomatillos, onion and garlic on foil-lined baking sheet.
  3. Broil for 5-7 minutes to lightly char the skins.
  4. Be sure to watch the garlic, it will char quickly.
  5. Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro, lime juice and salt.
  6. Blend until smooth.







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