This is one to try.

Roasted Tomatillo Salsa in bowl

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.

Here are more easy homemade salsas you may like “Cilantro and Garlic Salsa“, “Roasted Garlic Tomato Salsa” and “Pico de Gallo“.

Serve this delicious salsa as an appetizer with tortilla chips, or a side dish topper with scrambled eggs or Mexican food.

Let’s check out the ingredients for this Roasted Tomatillo and Green Chili Salsa.

Roasted Tomatillo Salsa ingredients

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. 

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Tomatillos on Towel

Peeled Tomatillos

For the Tomatillos – Start by peeling the skin or husk off of the tomatillos.

Peeled 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 Tomatillos on board

Cut each tomatillo into quarters.

Cut Green Chiles on board

For the Chile Peppers – Next cut each of the long green chiles into quarters and remove the seeds.

Cut Jalapeno Peppers on board

Then cut the jalapeno pepper in half lengthwise and remove the seeds (if more heat is preferred, the seeds can be left in).

Heat Skillet on Stove

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.

Add Tomatillos Peppers to Skillet

To the skillet add the tomatillos,

Cook Tomatillos and Chiles in pan

…long green chiles, and the jalapeno pepper.

If the pan gets too hot and starts to smoke, turn the heat off.

Cook Tomatillos and Chiles in pan

Using a pair of tongs, continuously turn the tomatillos…

Cook Tomatillos and Peppers in pan

…and chile peppers so that each side gets browned or charred.

Cook Tomatillos in pan

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

Roast Tomatillos and Peppers in pan

Continue turning each piece…

Roast Tomatillos and Peppers in pan

Roast Tomatillos and Peppers in pan

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

Roast Tomatillos and Peppers in pan

Next,

Roasted Tomatillos on plate

…transfer the tomatillos and chile peppers from the pan on to a plate…

Roasted Tomatillos on plate

…and set aside.

Coarsely Chopped Onion on board

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

Chile Peppers in Food Processor

Using tongs, add the tomatillos, chile peppers and onion to the bowl of a food processor.

Peppers Tomatillos in Food Processor

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

Salsa Ingredients in Food Processor

To the food processor, add salt…

Lime Juice in mixer

…and juice from ½ of a lime.

Green Salsa in Food Processor

Pulse the ingredients to a puree…

Green Salsa in Food Processor

…that has a slightly chunky consistency.

Add Water to Salsa

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

Green Salsa in Food Processor

Do a taste test and add more salt if needed.

Green Tomatillo Salsa in bowl

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

Green Tomatillo Salsa with Chip

Then it’s time to dig in and…

Green Tomatillo Salsa in bowl

…enjoy for breakfast,

Green Tomatillo Salsa in bowl

lunch, or dinner.  And in between.

Green Tomatillo Salsa with Chip

Thank you so much for stopping by CCC!

More Mexican Food Recipes You May Like:

Chipotle Shrimp Guacamole

Jalapeno and Cheese Taquitos

Mexican Pizza Flatbread

Mini Shrimp Tostadas with Homemade Guacamole

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Roasted Tomatillo Jalapeno Salsa

Roasted Tomatillo and Green Chili Salsa

This is one to try.
5 from 1 vote

Ingredients

  • 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

Instructions

  • 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.

Notes

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.