Do you like salsa? Can you find a hundred ideas for things to put it on? I’m right there with you and this charred tomatillo salsa makes a great addition to your salsa repertoire. It might even become your new go-to!
Making Charred Tomatillo Salsa Is So easy
It’s literally three steps:
- Cut your produce into chunks and broil until lightly charred
- Scrape it into a blender container and add remaining ingredients
- Process to your preferred salsa texture
Seriously that’s it!
What to serve it with?
I love this salsa warm or cold on pretty much ANY taco. These Pork Belly Tacos and these chicken tacos are a great option. I’ve used this as a condiment for roasted chicken and grilled steak, and I LOVE it on a fried egg for breakfast. Let me know what you put it on!
Of course, you can always just eat it with chips, too!
Charring Brings Out The Flavor
You’ll love the depth of flavor and sweetness charring brings out in the tomatoes and tomatillos and the way it mellows the bite of the red onion and jalapeno. Every oven’s broiler is a little different, so check in a couple times to make sure it’s all going well. You WANT some black spots (they’ll add great flavor!), but you don’t want EVERYTHING black. If you’re not comfortable using your broiler you can roast them at 450, checking after 10 minutes, instead.
Use an Immersion or Regular Blender
Some people like their salsa smooth, others like chunks. I like mine somewhere in-between. It’s a personal call, so just process to the way YOU like it. There’s no right or wrong way. I really love using my immersion blender for this because I feel like I have more control over the final texture than with a standard blender.
Taste it before you decide it’s done
I think the hardest thing about writing recipes to share is calculating amounts. The produce was easy, but how much juice is in a lime and the heat in a jalapeno varies. Your preference for flavors like cilantro, smoky chipotles or sweet & salt is probably different from mine. The quantities in the recipe are pretty safe as a starting point and might even result in a salsa that’s exactly the way you like it! BUT, taste it before you decide it’s done. Add a little more lime if it needs a lift, some honey if it’s too bright for your liking, or maybe more chipotle or an additional jalapeno (raw or charred) if you like it spicier.
Add, taste, adjust. And then ENJOY!
- 12 oz tomatillos, peeled, washed and quartered
- 1 cup cherry tomatoes
- 1/2 red onion, cut into chunks
- 1 jalapeno or fresno chili, halved and seeded
- The juice of 1/2 a lime
- 1 tsp honey
- 1/2 tsp chipotle paste or 1/2 canned chipotle
- salt to taste
- Arrange tomatillos, tomatoes, onion and chili pepper on an unoiled baking sheet
- Broil on high 6 inches from heat for 12-15 minutes, checking every 5 minutes and turning as needed
- When veggies have a little char in spots and tomatillos are soft remove from oven and cool slightly
- Place cooked veggies and remaining ingredients in blender or bowl of food processor, or use immersion blender, and pulse off and on until to the texture you prefer. Taste and adjust seasonings as needed.