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Salsa in general was something I never ate as a child, let alone tomatillo salsa. It's green, so it was off the list. I can be very picky about chunky raw tomatoes and I was very afraid of spicy food when I was little.
Enter adulthood and I'm introduced to Chipotle's green chili salsa, and the rest is history. I love that salsa so much, that I decided to make my own version at home. I like the slight char and sweet but spicy flavors. What I didn't expect is how easy it would be to make.
Tomatillos vs Tomatoes
I feel like we can often get scared of food we aren't comfortable with. Tomatillos aren't something I grew up seeing in my grocery store, so I never was drawn to them as an adult. Covered in a crunch and sticky leaf layer, tomatillos are firmer in feel, and when cut into much denser than your average tomato.
Fresh Ingredients & Heat
Lime juice and cilantro give this recipe a bright punch, and the jalapeños add some spice. The tomatillos are naturally very sweet and sticky, so once roasted they really add a ton of dynamic. Acidic, sweet, spicy, and bright flavors all come together to create a salsa I can't stop eating.
Making You Tomatillo Salsa Your Own
Texture. I am a huge texture person. Once the roasted tomatillos, garlic, jalapenos, and onions come out of the oven you will need to blend them. How much, is 100% up to you. One or two pulses in a food processor and you could be done.
I like mine to be on the thin side with a much smoother consistency.
Storing your Tomatillo Salsa
Keep in mind this recipe is not shelf/pantry stable without the proper canning techniques. I would recommend storing your tomatillo salsa in a sealed glass container in the fridge for 2-3 weeks.
Enjoy!!
📖 Recipe
Tomatillo Salsa
Equipment
- Food Processor or blender
Ingredients
- 5 Tomatillos
- 2 Jalapenos
- 1 Red Onion
- 2 cloves Garlic - whole clove
- ½ cup Cilantro
- 2 teaspoon Lime Juice
- 1 tablespoon Olive Oil
- ½ teaspoon Kosher Salt - adjust as needed
- ¼ teaspoon Pepper - adjust as needed
Instructions
- Quarter the tomatillos and tomatoes. Cut the jalapenos in half, and cut the red onions into ⅛ths.
- Move everything over to a sheet tray and add the whole garlic cloves.
- Drizzle with olive oil and season with kosher salt & fresh ground pepper.
- Roast in the oven at 375 for 15-20 minutes.
- For extra color, broil for 1-2 minutes.
- Remove from oven and move to food processer or blender. Add cilantro, lime, salt, and pepper, and blend to the desired consistancy.
- Enjoy immediately or move to the refrigerator in sealed glass container.
- Enjoy!
Video
Notes
- Roast, don't skip it: Charring the tomatillos and peppers is where the deep, smoky-tart flavor comes from. Raw tomatillos taste sharp and one-note by comparison.
- Watch the broiler: You only need 1-2 minutes to get real char - turn once for even blistering and pull them before they collapse.
- Control the heat: Seed the jalapeños for a milder salsa, or leave the ribs and seeds in if you like it fiery.
- Blend to your texture: Pulse for chunky, run longer for smooth. Add a splash of water if it needs loosening.
- Storage: Keeps in an airtight jar in the fridge for up to a week - and honestly it's even better on day two once the flavors settle.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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