Tomatillos, often called husk tomatoes, grow inside a thin, papery husk and resemble small green tomatoes. They are not true tomatoes: tomatillos are firmer and have a distinct bright, tart, and slightly fruity flavor that shines in salsas. This spicy tomatillo salsa recipe calls for broiling the tomatillos to concentrate and deepen their flavor, though tomatillos can also be enjoyed raw, grilled, or simmered.
Tomatillos are very productive when grown in a home garden. In a single season you can easily harvest enough to make several batches of salsa to freeze or share. In this instance the recipe was scaled up to yield multiple pints: jalapeños from the garden were used at full ripeness and had turned red, which adds both heat and a deeper flavor. If you use green jalapeños, the salsa will be a brighter green; both versions are delicious.
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Tomatillos start out green and can ripen to yellow or purple. On the vine they sit protected in a thin papery husk. -
Jalapeños begin green and ripen to brighter colors; riper jalapeños often taste hotter and fruitier.
Method Overview
- Broil the tomatillos and peppers to char and develop flavor
- Remove seeds and most of the charred skin from the peppers
- Combine all ingredients in a food processor
- Pulse to the desired consistency
Spicy Tomatillo Salsa
40 servings
4kcal
Equipment
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Rimmed baking sheet
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Food processor
Ingredients
- 1½ pounds tomatillos, husked and rinsed
- 1–2 medium jalapeños
- 1 small poblano pepper
- ½ cup diced yellow onion
- 1 garlic clove, diced
- 3 Tablespoons freshly squeezed lime or lemon juice
- 1/3 cup fresh cilantro leaves, packed
- ¼–½ teaspoon ground cumin
- ½ teaspoon Himalayan sea salt (or to taste)
Instructions
- Preheat your oven’s broiler.
- Arrange the husked tomatillos, jalapeños, and poblano on a rimmed baking sheet. Place the sheet about 6 inches from the broiler element and roast for about 5 minutes. Turn the vegetables and broil another 3–4 minutes. The skins will blister and blacken in places and the tomatillos will release some juices.
- While the vegetables roast, add the diced onion, garlic, lime or lemon juice, cilantro, cumin, and salt to a food processor.
- Remove the baking sheet from the oven and allow the vegetables to cool until they are easy to handle.
- Cut the roasted peppers in half, discard stems and most seeds, and scrape away loose charred skin. Add the tomatillos, along with any juices on the pan, to the food processor.
- Pulse the mixture until you reach your preferred texture. For a chunkier salsa, pulse briefly; for a smoother sauce, blend longer. Taste and adjust salt, lime, or cumin as desired.
Notes
- Heat varies: jalapeños and poblanos change in heat as they ripen. Taste a small piece first to judge how many peppers to use.
- If you are sensitive to capsaicin, wear gloves while handling hot peppers and avoid touching your face. The seeds and membranes hold the most heat.
- This recipe is intended for freezing or refrigeration and is not formulated for water-bath or pressure canning.
Nutrition
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Calories: 4kcal
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Carbohydrates: 1g
| Protein: 1 g | Fat: 1 g | Sodium: 22 mg
FAQs
Yes. Freezing is an excellent way to preserve fresh salsa. You can use clean pint-sized mason jars or freezer-grade plastic bags. If using jars, leave headspace (do not fill beyond the recommended fill line) to allow for expansion and reduce the risk of breakage. Optionally place parchment on top of the salsa before sealing to help prevent freezer burn. For bags, remove as much air as possible before sealing so the salsa retains the best quality. Thaw in the refrigerator and use within several months for best flavor.
If you enjoy this Spicy Tomatillo Salsa, you might also like other fresh salsa recipes such as Salsa Roma for a different flavor profile.