blend · salsa
NATIONAL AWARD WINNERPrep 10 minPearlyard Tomatillo Salsa
Independent adaptation of a publicly published Ken Oringer recipe. Not affiliated with, sponsored by, or endorsed by Ken Oringer.
Tomatillo Salsa from a national-award-winning chef.
Ratio
Ingredients
- Neutral Oil — 2 Tbsp oil (30 ml)
- Onion — 2 white onions, quartered
- Jalapeno — 2 jalapenos
- Tomatillo — 24 tomatillos
- Garlic — 12 garlic cloves, peeled
- Cilantro — 1 bunch cilantro (40 g)
- Cider Vinegar — 5 Tbsp cider vinegar (75 ml)
- Mint — 15 sprigs of mint
- Salt — 1 tsp salt (5 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pearlyard Tomatillo Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 5 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Smoked ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ken Oringer works in Global / Spanish tapas / Japanese at Clio; credentials include James Beard Best Chef: Northeast 2001 (Clio).
Originally published as Tomatillo Salsa.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Ken Oringer / CBS News The Dish (cucumber salad) (published as “Tomatillo Salsa”). Full citation lives in Provenance.