Imagine a salsa so vibrant and fresh that it transports you straight to the heart of Mexico with just one bite. This homemade roasted tomatillo salsa is not just a condiment – it's a culinary adventure waiting to explode with tangy, smoky flavors that will revolutionize your home cooking. Whether you're a spice lover or a flavor enthusiast, this easy-to-make salsa promises to elevate every dish from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 1 lb tomatillos, husked
- 1/2 onion, quartered
- 2 cloves garlic
- 1 jalapeño, halved
- 1/4 cup cilantro
- Salt to taste
Instructions
- Preheat the broiler in your oven to high heat and position the rack about 4-5 inches from the heating element.
- Remove the papery husks from the tomatillos and rinse them thoroughly under cool water to remove any dirt. Pat them dry with paper towels.
- Place the tomatillos, quartered onion, whole garlic cloves, and halved jalapeño on a large baking sheet lined with aluminum foil. Ensure the vegetables are spread out in a single layer.
- Broil the vegetables for 10-12 minutes, turning them occasionally, until they develop charred spots and become soft. The tomatillos should look slightly blistered and the onions and jalapeño should have dark brown edges.
- Remove the baking sheet from the oven and let the roasted vegetables cool for 5-10 minutes at room temperature.
- Transfer the roasted vegetables to a food processor or blender. If you prefer less heat, remove the seeds from the jalapeño before adding.
- Add fresh cilantro and a pinch of salt to the roasted vegetables in the food processor.
- Pulse the mixture until it reaches your desired consistency - smooth for a traditional salsa or slightly chunky for a more rustic texture.
- Taste the salsa and adjust the salt as needed. For additional heat, you can add more jalapeño or a dash of hot sauce.
- Transfer the salsa to a serving bowl and let it cool completely. The flavors will meld and develop as it cools.
- Serve immediately or refrigerate in an airtight container for up to 5 days. The salsa pairs perfectly with chips, tacos, grilled meats, or as a condiment.
Tips
- Choose firm, bright green tomatillos with tight, intact husks for the best flavor and texture.
- Don't skip the charring step - those beautiful dark spots create depth and smokiness in your salsa.
- For a milder salsa, remove jalapeño seeds completely; for extra heat, keep some seeds in.
- Let the salsa cool completely to allow flavors to meld and develop a more complex taste profile.
- Use a food processor for consistent texture, but pulse carefully to avoid over-blending.
- Fresh cilantro is key - add it at the end to preserve its bright, fresh flavor.
- This salsa keeps well in the refrigerator for up to 5 days, making it perfect for meal prep.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 8g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
