Take it from me, a self proclaimed salsa snob, this is the best homemade tomatillo salsa that will ever grace your kitchen!
I take my salsa eating very seriously. There’s no messing around when it comes to the worlds best condiment. There’s no point in wasting calories on tortilla chips unless they are accompanied by a life altering bowl of salsa. This tomatillo salsa is exactly that! Roasted tomatillos, onions, jalapeños, cilantro – you honestly can’t go wrong!! Hand me this, a giant bowl of guacamole, perhaps a bucket or two of fresh tortilla chips and I could die happy!
Recipe for Tomatillo Salsa
Ingredients
- 1 pound tomatillos husked and rinsed and halved
- 1/2 small yellow onion roughly chopped
- 1 green jalapeño stemmed
- 3 garlic cloves
- 1 tablespoon kosher salt
- 1/3 cup fresh cilantro chopped
- 2 limes juice
- Kosher salt
- Freshly fried Tortilla Chips
Instructions
- Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
- Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. Serve with tortilla chips.
Many thanks for this! I have never cooked with tomatillos before but picked some up on a whim. This looks easy to make and delicious.
I will be heading for the farmers market this weekend so I can make this one for our backyard grilling extravaganza! It sounds yummy!
Chips and salsa-such a great snack!
That salsa looks great. I always think of myself as more of a tomato-based salsa person, but maybe I'll give the tomatillos a try!
Wonderful recipe to have for the coming weekend. I hope you are enjoying these last days of summer.
mmmmmmmm this looks so incredibly delicious. I go through a container or salsa every few days too! Its so good on everything- salads & potatoes to name a few! Yumm. Tyler has some great recipes
I love all kinds of salsa. What a great recipe. I definitely need to experiment with making different types.
This sounds like an excellent salsa! I can't believe that I've never made anything with tomatillos, I really need to get some soon!
this was bomb. would have eaten more except for the 7, nay, 6 layer dip that you had sitting next to it.
Hi Gaby, I tried your Tomatillo Salsa last nite. WOW everyone loved it. Thanks for such an awesome website.
Tried this today and it is very good. Maybe my lime was too big, but I only used one and it was a little too limey. I’m going to mash an avacado to make it Guacatillo. Our favorite salsa at our local Cardenas Market. I love this site!!!
I had to grow my own tomatillos to make this and, as I’m not much of a gardener, I only produced 4 ounces! It’s yummy and well worth the effort.
omg you are a ROCKSTAR!!!! look at you! I’m majorly impressed 🙂
It looked just like the pictures too, except I used a green jalapeno.
Hi Gaby ,
Question… I made the tomatillo salsa and added 1/2 an avocado. Have some leftovers which I thought of using in enchiladas and wondered if cooking a bit would alter the color and ruin the salsa.
you’ll be fine!! it will probably get a little brown but still delish
We are a salsa loving family! Cant wait to try this one!
Yummmmmmm! I have some chips just begging for this salsa! Can’t wait to dig in!
This is fantastic! I love dips and I can’t wait to try out your recipe!!
Hello from Down Under! I confess to cheating – I picked up a jar of Gaby’s tomatilla salsa at Williams Sonoma and we used it on our soft tacos – delicious! Wondering how long the leftovers can be refrigerated after opening? Cheers… J
I’d use it within 2-4 weeks!! xxoox
Gaby, how much would the taste change if you roasted the jalapeno, garlic, and onion with the tomatillos?
would be totally delish!
Can I can your recipe?
you sure can!!
Will canned tomatillos work with this recipe?
yes!
Want to make this but what is jalapeno stemmed?????
sorry, new to making salsa
Just a jalapeno, with the stem removed!! Because the stem isn’t soft enough to eat
Can I freeze it?
yes!!