Bright, acidic + just the right amount of smoky heat; my roasted tomatillo salsa recipe packs a lot of punch with just a few simple ingredients.

tomatillo salsa recipe

We eat a lot of mexican food in our house. Many recipes have been passed down through my husband’s family for generations + I have been fortunate to learn them too. However, I am never against finding inspiration from outside sources. Finding a new-to-me recipe to then tackle in my kitchen is totally my jam. One of my favorite mexican recipes as of late, is tomatillo salsa. Originally, I found this recipe in gwyneth paltrow’s cookbook, it’s all good but I have adapted it over time to better fit my personal tastes.

I am obsessed with the bright flavors from the cilantro + tomatillos. Mixed with the strong heat + smokiness from the roasted onions, garlic + peppers, oh it’s so good. Once everything hits the blender with a huge squeeze of fresh lime juice, the flavors are bold + complex.

Typically I used this salsa on top of chicken or fish tacos, accompanied with some sliced avocado + crunchy cabbage slaw. The combination of heat, crunch, creaminess + chew just works so well together. However, it is also great served up next to a big ‘ol bowl of chips. I won’t lie, I might have eaten a crazy-huge portion of this salsa for lunch shortly after I shot all of these images. #sorrynotsorry. Either way, it’s delicious + you should make it.

tomatillo salsa recipe

tomatillo salsa recipe

tomatillo salsa recipe

tomatillo salsa recipe

tomatillo salsa recipe

Recipe: Roasted Tomatillo Salas

INGREDIENTS:

  • 1 poblano pepper
  • 10 tomatillos, papery layers + stems removed, quartered
  • 2 jalapeños, stems + seeds discarded
  • 2 cloves garlic, skins removed
  • 1 small yellow onion, peeled + quartered
  • small handful of cilantro
  • juice of 1 lime
  • sea salt

PROCESS:

  • turn on broiler + place rack towards top of stove
  • broil poblano pepper, turning every few minutes until charred on all sides
  • remove poblano from oven + place in paper bag, closed tightly for 10 minutes
  • remove from bag, peel charred skin off pepper + remove stem
  • line baking sheet with tinfoil and place tomatillos, jalapeños, onion + garlic on sheet
  • broil in over for approx 10 minutes, stirring occasionally until collapsed + slightly charred
  • transfer broiled veggies + poblano to a blender along with cilantro, lime juice + salt
  • puree + season to taste with additional salt or lime

tomatillo salsa recipe

Written by Jaime
South on Broadway is a Denver based food + lifestyle blog for lovers of food, fashion and design. a destination for daily inspiration

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