Tomatillo Salsa features the distinctive tang of roasted tomatillos combined with onions, garlic, and cilantro. This salsa brings a unique mix of flavors with a subtle smokiness from the roasting process. It’s perfect for adding a fresh and zesty touch to tacos, dipping chips, or enhancing your favorite dishes.
Serving Suggestions
Serve Tomatillo Salsa as a lively topping for tacos, burritos, or grilled meats. It also pairs well as a dip with tortilla chips or alongside quesadillas.
For added freshness, use it as a topping for salads or mix it into grain bowls. Garnish with extra cilantro or a squeeze of lime for extra flavor.
Pairing Ideas
This salsa complements a variety of dishes. It enhances Mexican and Tex-Mex meals such as enchiladas, fajitas, or grilled chicken. It provides a tangy contrast to richer dishes like beef or pork, and works well with seafood. For a lighter option, enjoy it with a simple green salad or alongside roasted vegetables.
Tips and Notes
- Tomatillos: Choose firm tomatillos with bright green skin for the best flavor. Roasting them intensifies their natural tanginess.
- Roasting: Roast tomatillos, onions, and garlic until they are charred and softened. This process adds a subtle smokiness to the salsa.
- Seasoning: Adjust the seasoning with salt, pepper, and extra lime juice as needed. Fresh cilantro adds a bright, herbal note.
- Texture: For a smoother salsa, blend the ingredients until well combined. For a chunkier texture, pulse the mixture lightly or chop the ingredients by hand.
- Storage: Store leftover salsa in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently if frozen.
Enjoy Tomatillo Salsa as a versatile and flavorful addition to your meals!
Tomatillo salsa
Ingredients
- 1/2 lb. tomatillos husks removed
- 1 large or 1 1/2 small serrano chiles cored, seeded, and coarsely chopped
- 2 Tbs. coarsely chopped white onion
- 2 Tbs. chopped fresh cilantro
- 3/4 tsp. kosher salt
- 1/4 tsp. finely chopped garlic cut the tomatillos into quarters.
Instructions
- Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic.
- Pulse, scraping the sides of the blender with a rubber spatula after a few seconds, until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds.