Tomatillo Salsa
Tomatillo Salsa, which can also be referred to as Salsa Verde, however, it is usually referred to by ingredient rather than color. In my recipes such as the Chicken Enchilada Skillet Bake or the Salsa Verde Chicken Enchiladas, this my go-to recipe. It’s the perfect blend of spice and tartness and you can also serve it with chips on its own. If I make a big batch of carnitas and have tomatillo salsa leftover, I sometimes add some chicken stock and a few other ingredients and make the whole thing into a Pozole Verde. So many options!
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Course
Appetizer
Cuisine
Mexican
Servings
8-10 servings
Ingredients
1 yellow onion, peeled and quartered
10-12 tomatillos, husked and rinsed well
1 jalepeno, split lengthwise
2-3 Tbs. Extra Virgin Olive Oil
½ tsp. kosher salt
¼ tsp. black pepper
4 garlic cloves
½ lime juiced
½ cup fresh cilantro
Instructions
1. Turn on the broiler while you prepare the ingredients.
2. When it is to temp, add quartered onion, split tomatillos and jalapeño. Drizzle with EVOO and place on the top rack until slightly charred, about 5-7 mins. Flip everything over and broil an additional 2-3 mins, keep an eye on it.
3. When it has cooled, transfer all of the roasted ingredients to a blender, along with the accumulated juices. Add salt, pepper, garlic cloves, squeeze of lime and cilantro.
4. Taste to adjust seasoning and chill in the refrigerator until ready to use.
Notes
If I am making this to serve with a dish like carnitas which take a while to cook, I reduce the heat in the oven to 325F and place garlic cloves drizzled with EVOO into a wrapped foil packet and bake for 30-45 mins. on the middle rack. The garlic will be sweet and delicious, and it makes a great addition to the salsa. I always make a little extra, using some for the salsa and storing the rest in the fridge for another sauce, marinade or salad dressing.