This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves. I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers. It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.
I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people. Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat. Buy a couple of serrano peppers just in case using one is too mild for your taste.
Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.
After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender. Do you have one of these gadgets? It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.
I usually chill the salsa a bit before serving it so plan ahead if you want to do the same. Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos. It’s delicious on scrambled eggs scooped into warm corn tortillas.
- ¾ pound tomatillos, husked, washed and cut in half
- 1 small garlic clove, peeled
- ¼ small onion, cut into wedges
- 1-2 serrano peppers
- 3 strips of poblano pepper
- ½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- fresh lime juice
- On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
- Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.
