Roasted Tomatillo and Green Chili Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salsa is one of those things that’s great with breakfast, lunch, or dinner.

There are so many types of salsa available these days especially at specialty stores.  I always keep my favorite store-bought brands of salsa on hand as a pantry staple. 

I also like to make my own salsa, especially when I have friends over for Mexican food.  I like to make a small salsa-bar so there are a lot of flavors to choose from.

My all-time very favorite green salsa is served at a super delicious Mexican restaurant that has the best salsa bar ever.  The lines at this restaurant are always long but it’s worth the wait.

This is the type of place where you order at the counter, find a your own table, then the food is brought out to you.

While I’m waiting for my food I don’t waste any time….I go right over to the salsa bar and LOAD up on the roasted tomatillo salsa.

Seriously, I just can’t help but pile this delicious salsa all over my food because it’s so good.

Here is a recipe that is very similar to the salsa in the restaurant.

The tomatillos and peppers are charred in a pan just like the restaurant makes it.  The more charred, the better the flavor is.

Let’s check out the ingredients.

Here’s how to make it.

Tomatillos are most flavorful when they are bright green and the skin is a bit sticky to the touch.

Start by peeling the skin or husk off of the tomatillo.

If the skin is sticking to the tomatillo, just give it a rinse and the skin should rub off.

Rinse all of the tomatillos.

Cut each tomatillo into quarters.

Next cut each of the long green chilies into quarters and remove the seeds.

Then cut the jalapeno pepper in half lengthwise and remove the seeds (if you prefer more heat, leave the seeds in).

Heat a large skillet on medium heat.  Also, you may want to turn the vent on above your stove so that the smell of the peppers isn’t too strong.

Add the tomatillos, long green chilies….

….and jalapeno pepper to the skillet.

Using a pair of tongs, continuously turn the tomatillos so that each side gets charred.

Also, keep turning the long green chilies and jalapeno pepper.

Continue turning until each of the sides are charred (this gives the salsa such a delicious flavor).

Continue turning each piece…..

….a little bit more turning…

….and just a bit more to get a char on all sides.

When done….

….transfer the tomatillos, chilies, and pepper from the pan on to a plate…..

….and set aside.

Cut the onion into chunks (any size is fine since it will go into the food processor).

Using tongs, add the tomatillos, chilies, pepper, and onion to the bowl of a food processor.

This is a small food processor that works great for salsa.

Then add the salt.

Next, add the juice from ½ of a lime.

Pulse the ingredients to a puree…..

……that has a slightly chunky consistency.

Then add the water and pulse the ingredients a few more times.

Give the salsa a taste and add more salt if you like.

Transfer the salsa to a serving dish, let it cool, and serve.

Enjoy!

For breakfast….

….lunch, or dinner.  Delicious.

Roasted Tomatillo and Green Chili Salsa

Yield: Serves 4

Ingredients:

9 Tomatillos (medium size)
2 Long Green Chilies (also called Anaheim Chilies)
1 Jalapeno Pepper (or 2 Serrano peppers if you prefer more heat)
1/3 cup chopped Onion (about a quarter of a medium size onion)
½ teaspoon Salt (or more; salt to taste)
½ of a Lime
1 cup Water

Directions:

Peel the skin off of the tomatillos. If the skin is sticking to the tomatillo, just give it a rinse and the skin should rub off. Rinse all of the tomatillos and cut each one into quarters. Next cut each of the long green chilies into quarters and remove the seeds.

Then cut the jalapeno pepper in half lengthwise and remove the seeds (if you prefer more heat, leave the seeds in). Heat a large skillet on medium heat. Also, you may want to turn the vent on above your stove so that the smell of the peppers isn’t too strong. Add the tomatillos, long green chilies, and jalapeno pepper to the skillet.

Using a pair of tongs, continuously turn the tomatillos, chilies, and pepper so that each side gets charred. When all sides are charred, transfer the tomatillos, chilies, and pepper from the pan on to a plate and set aside. Cut the onion into chunks (any size is fine since it will go into the food processor).

Using tongs, add the tomatillos, chilies, pepper, and onion to the bowl of a food processor. Then add the salt, and the juice from ½ of a lime. Pulse the ingredients to a puree that has a slightly chunky consistency. Then add the water and pulse the ingredients a few more times.

Give the salsa a taste and add more salt if you like. Transfer the salsa to a serving dish, let it cool, and serve.

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10 Responses to “Roasted Tomatillo and Green Chili Salsa”

  1. Ann — January 15, 2012 @ 6:55 pm (#
    1
    )

    OMG – Nancy – this is AMAZING! I LOVE that you were able to roast the tomatillos and chilies in a pan instead of having to lug out the grill! BRAVO! Thanks!

    Reply

    • CouponClippingCook — January 15th, 2012 @ 8:23 pm

      Thank you Ann. Have a great week!

      Reply

  2. Stella B's Kitchen — January 16, 2012 @ 7:01 am (#
    2
    )

    This looks so good!!!

    Reply

    • CouponClippingCook — January 16th, 2012 @ 10:16 am

      Hi Stella, thank you!

      Reply

  3. V. — January 16, 2012 @ 9:44 am (#
    3
    )

    ohh my god! that looks so delicious! too bad is impossible to find tomatillo in my neck of the woods 🙁

    Reply

    • CouponClippingCook — January 16th, 2012 @ 10:29 am

      You have a beautiful blog. Love your step-by-step instructions and your pictures are beautiful. Thank you for stopping by!

      Reply

  4. Crosswind — April 27, 2012 @ 8:44 am (#
    4
    )

    I was surprised to see that there is no garlic in the recipe. I’m glad because my husband hates garlic. I can’t wait to try this. I love the photos you shared and the steps along the way. Looks MOUTHWATERING.

    Reply

    • CouponClippingCook — April 27th, 2012 @ 9:33 pm

      Thank you very much!

      Reply

  5. Renee — February 5, 2014 @ 10:22 am (#
    5
    )

    This salsa looks like the medium salsa at Chipotle restaurant which I absolutely love. I’m going to try this salsa recipe the next time it’s taco night at my house.

    Reply

    • Nancy — February 6th, 2014 @ 10:48 am

      Hi Renee, I hope it tastes close to the one that you like! Thank you for stopping by!

      Reply

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