Tomatillo Salsa

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