Today, I want to share an authentic and simple recipe for homemade roasted tomatillo salsa. This salsa is bursting with flavor and perfect for dipping, tacos, or adding to your favorite Quesadillas. It is a vibrant and zesty salsa that complements fish and eggs. Add it to a creamy white sauce or Mexican crema to make enchilada sauce.
What are tomatillos?
Even though the Spanish call them “little tomatoes” they are very different from the red tomatoes. Tomatillos are grown mainly in Mexico but are available in U.S. grocery stores. They are green, small and have a leafy paper husk.
How do tomatillos taste?
Tomatillos have a very bright, acidy. Their acidity level depends on their ripeness. Unripe tomatillos are very sour, and raw tomatillos have a sharp flavor. As they ripen, they become sweeter and less tangy. When cooked, the acidity reduces and they become a little sweeter. They are typically roasted or boiled and then combined with garlic, onion and cilantro to make a salsa.
Ingredients
- Tomatillos
- Cilantro
- Onion
- Cilantro
- Garlic
- Lime
- Salt
Tips For Making Great Salsa
- If salsa tastes sour, add a pinch of baking soda to balance acidity.
- For a smoky flavor, roast the tomatillos and chili until charred -be carefull not to leave too much char or the salsa will taste bitter.
- To remove char, place the chilli in a closed plastic bag for a few minutes. The steam will help the char peel off.
- Quickly char tomatillos to get that tart lemony flavor. overcooking will make then taste soapy.
FAQs
Can I boil the tomatillos instead of roasting them?
Yes, you can, but they lose some flavor and color when boiled.
2. What happens if I overcook tomatillos?
Overcooking tomatillos will make the flavor taste soapy. When tomatillos are quickly charred, they produce a rich lemony flavor.
3. Why is my salsa sour?
The acidity level of your salsa can vary depending on your tomatillos. If it is too sour, add a pinch of baking soda to balance the flavor.
Instructions
1. Remove the paper jackets and wash the tomatillos- they will feel sticky. Place Serrano chili, tomatillos and unpeeled garlic on a rimmed baking sheet. Roast until blistered. Remove from oven and put in blender.
2. Add cilantro, rinsed chopped onion and salt to blender. Pulse 4-5 times until almost smooth – leave some texture. Add 1/2 juice of lime.
3. Taste. Add salt or more lime to your taste.
Roasted Tomatillo Salsa Verde
Ingredients
- 6-8 medium tomatillos, husked and rinsed
- 3 medium unpeeled garlic cloves (unpeeled)
- 2-3 fresh serrano peppers
- ½ medium white onion, quartered
- ½ lime juice from 1/2 lime
- bunch of finely chopped cilantro with stems (about 10- 12 stems)
- salt to taste
Instructions
- Set the oven broiler to low and place the rack 4-6 inches from the broiler. If you have a toaster oven or outdoor grill, feel free to use them instead.
- Peel the papery skin off tomatillos (they will feel sticky) and wash them.
- Place unpeeled garlic cloves, serrano peppers, and onion on a baking sheet. Place the sheet about 4 inches from the broiler. Turn vegetables over as needed. Roast just until the skins are blistered and charred. Remove from broiler and let them cool to the touch.
- If you like a lot of char leave them as is. If you prefer less char, remove the char to your liking.
- Peel the skins off the garlic; they should feel soft.
- Put the salt, serrano peppers, rinsed chopped onion, tomatillos, garlic and cilantro in a blender. Use the pulse setting until the salsa is almost smooth, but still has some texture.
- To start, add juice of half a lime to the salsa.
- Taste the salsa and add more salt and lime juice to your liking. If it is too acidic, add a pinch of baking soda.
- Enjoy!
