Do you know what I really love in life? When you sit down at a Mexican restaurant and the waiter brings two kinds of salsa! It makes my life complete. I mean why stop at just red when you can have red and green? Personally I think every Mexican restaurant should do that, just saying. I think it would improve business. But, since they don’t all offer a green salsa with the red salsa no big deal because you can make it at home and enjoy to your hearts content. And when it’s this easy and this good you’ll be making it all the time!
This is a roasted version, nothing overly roasted or too far blackened for my liking just a fair char on two sides and a quick blitz in the food processor. I definitely prefer this roasting method over the raw versions or boiled versions. You’ll notice in the recipe that it’s listed to mince the onion, garlic and cilantro first – that’s for a few reasons. One – so you can rinse the onion to remove that harsh bite first so it isn’t overpowering everything else, and two – so you’ll end with some texture in your salsa by the time the tomatillos have processed rather than just a puree (I used some of this salsa to make enchiladas so if you want to use it for that you won’t really need the texture, and you can also add in chicken broth in place of the water and a bit more of it). If you don’t like a lot of texture and you don’t mind a little bite to the onion just add it all to the food processor without any chopping beforehand. Now head to the store and grab a big bag of your favorite tortilla chips and the few ingredients to make this and get ready to dive in! This salsa is addictive!
- 1 1/4 lbs tomatillos, husked (look for some about the same size so they roast evenly)
- 1 jalapeno, stem removed
- 2/3 cup chopped yellow onion, rinsed under water to remove harsh bite
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- 1/2 tsp salt, or to taste
- 1/2 - 1 tsp sugar, to taste
- 1 Tbsp fresh lime juice
- 3 Tbsp water, then more as desired
- Move oven rack about 4-inch below broiler element. Preheat broiler to high heat and place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper), then rotate to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
- Recipe source: inspired by Food Network