Roasted Tomatillo and Green Chili Salsa
This is one to try.
Salsa is one of those things that tastes wonderful with breakfast, lunch, or dinner.
And in between for that matter.
This salsa tastes wonderful with tortilla chips any time of the day.
There are so many types of salsas available these days especially at specialty stores.
But homemade salsa is surprisingly easy to make.
To make salsa verde, the ingredients can be raw or cooked.
If cooked, they can be boiled, roasted in the oven or pan roasted (here’s an example of a boiled version; “Salsa Verde (Green Salsa)“).
In this recipe, the tomatillos and peppers are charred in a pan just like Mexican restaurants make it.
The more charred, the better the flavor is.
Onion, lime juice and salt are added to the mix and after the ingredients are blended together in a food processor, it’s time to dig in.
The trick to making this salsa is adding enough salt.
It’s amazing how when just the right amount of salt is added, the flavor pops and the salsa tastes amazing.
Let’s check out the ingredients for this Roasted Tomatillo and Green Chili Salsa.
Tomatillos, long green chile peppers (Anaheim chili peppers), jalapeno pepper (or Serrano peppers if more heat is preferred), onion, fresh lime juice, water and salt
TIP – When selecting the tomatillos, pick the ones that are bright green with skin that’s a bit sticky to the touch; these should be the most flavorful.
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the Tomatillos – Start by peeling the skin or husk 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 remove the stems.
Cut each tomatillo into quarters.
For the Chile Peppers – Next cut each of the long green chiles into quarters and remove the seeds.
Then cut the jalapeno pepper in half lengthwise and remove the seeds (if more heat is preferred, the seeds can be left in).
Charring the Tomatillos and Chile Peppers – Turn the vent on above the stove so that the smell of the peppers isn’t too strong.
Heat a large skillet on medium heat.
To the skillet add the tomatillos,
…long green chiles, and the jalapeno pepper.
If the pan gets too hot and starts to smoke, turn the heat off.
Using a pair of tongs, continuously turn the tomatillos…
…and chile peppers so that each side gets browned or charred.
Continue turning until each of the sides are charred (this gives the salsa such a delicious flavor).
Continue turning each piece…
….and just a bit more cooking and charring to get a char on all sides.
…transfer the tomatillos and chile peppers 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, chile peppers and onion to the bowl of a food processor.
This is a small size food processor that works great for salsa.
To the food processor, add salt…
…and juice from ½ of a lime.
Pulse the ingredients to a puree…
…that has a slightly chunky consistency.
Then add water and pulse the ingredients a few more times.
Do a taste test and add more salt if needed.
Transfer the salsa to a serving dish, let cool and serve.
Then it’s time to dig in and…
…enjoy for breakfast,
lunch, or dinner. And in between.
Thank you so much for stopping by CCC!
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Roasted Tomatillo and Green Chili Salsa
- 9 medium size tomatillos
- 2 long green chile peppers (Anaheim chile peppers) stem and seeds removed; each chile cut into quarters
- 1 jalapeno pepper (for more heat substitute with 2 Serrano chili peppers
- 1/3 cup coarsely chopped onion (about a quarter of a medium size onion)
- 1/2 teaspoon salt or salt to taste
- 1/2 of a lime, juiced
- 1 cup water
- For the Tomatillos - Peel the skin off of the tomatillos and remove the stems. If the skin sticks to the tomatillos, rinse them and the skin should rub off. Rinse all of the tomatillos and cut each one into quarters.
- For the Jalapeno Chili Peppers - Remove the stem, cut the jalapeno pepper in half lengthwise and remove the seeds (if more heat is preferred, leave the seeds in the pepper).
- Charring the Tomatillos and Chili Peppers - Turn the vent on above the stove so that the smell of the peppers isn’t too strong.
- Heat a large skillet on medium heat. To the skillet add the tomatillos, long green chiles, and the jalapeno pepper. If the pan gets too hot and starts to smoke, turn the heat off.
- Using a pair of tongs, continuously turn the tomatillos and chile peppers so that each side gets browned or charred.
- When all sides are browned or charred, transfer the tomatillos, chiles, and pepper from the pan on to a plate and set aside.
- Using tongs, add the tomatillos, chilies, pepper, and onion to the bowl of a food processor.
- Then add salt, and the juice from ½ of a lime.
- Pulse the ingredients to a puree that has a slightly chunky consistency. To the food processor, add water and pulse the ingredients a few more times.
- Do a taste test and add more salt if needed (salt will bring out the delicious flavor so make sure to add enough).
- Transfer the salsa to a serving dish, let it cool, and serve.