Description
A fresh and zesty tomatillo salsa that adds flavor to any dish.
Ingredients
Scale
- 1 ½ pounds fresh tomatillos (husked and rinsed)
- 1–2 jalapeños or serrano chiles
- ½ medium white onion, cut into chunks
- 2 garlic cloves, peeled
- ½ cup fresh cilantro leaves (stems okay)
- Juice of 1 lime (about 2 tbsp)
- ½ tsp salt (plus more to taste)
- Optional: splash of water if too thick
Instructions
- First things first: peel those papery husks off your tomatillos. Just rinse them well under warm water to get rid of that film. Prep the onion, peel the garlic, and halve your chiles if you want to remove seeds for less heat.
- Preheat your broiler. Place the tomatillos, chiles, onion chunks, and garlic cloves on a foil-lined baking sheet. Broil for 5–7 minutes, turning once if you like, until they’re blistered and lightly charred.
- Let the roasted veggies cool for a minute so you don’t steam-burn yourself. Then transfer them to a blender or food processor.
- Add the fresh cilantro, lime juice, and salt. Blend until smooth or leave it a little chunky if that’s your style.
- If the salsa seems too thick, add a splash of water to thin it out. Adjust salt and lime to taste — I usually end up adding a bit more lime because I love that sharp bite.
Notes
- For a milder salsa, remove the seeds from the chiles.
- This salsa is great with tortilla chips or as a topping for tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg