Roasted Tomatillo Salsa - Make It With 5 Ingredients
Roast the tomatillos and jalapeno until blistered and blackened, on the stove-top or oven. Cover for a few minutes, then peel the charred skin. Microwave chopped onions with a pinch of salt and sugar for 3-4 min on Hi. Puree the tomatillos, jalapeno, onions and cumin to a somewhat coarse texture. Stir in chopped cilantro and a squirt of lemon juice (optional) and serve immediately with tortilla chips, tacos, quesadillas, enchiladas, etc., for classic Mexican flavor. This Salsa is also great with your favorite appetizers, sandwiches, wraps..... Enjoy!
Equipment
- Food chopper/processor preferred if not available, blender is OK too
- Microwave oven preferred if not available, see Recipe Notes for Stove-top cooking directions
- Toaster Oven /AirFryer preferred for roasting tomatillos and peppers; if not available, you can do this on the stove-top
Ingredients
- 1/2 lb Tomatillos 4-5 small-medium size; avoid large ones- they have less flavor; if not available, green tomato
- 1/2 cup Onions - chopped white/yellow preferred; red onions will change the color of the salsa to an unappealing muddy brown
- 1 piece Jalapeno pepper - medium about 2 1/2-3 inch size- use less/more as per spiciness preferred
- 1/2 tsp Cumin powder
- 1/4 tsp Salt - divided into 2 portions (1/8 tsp + 1/8 tsp) adjust as per preference
- 1/2 tsp Sugar
- 2 tbsp Cilantro - chopped
- 1 tsp Lime/ lemon juice - optional
Instructions
- De-husk the tomatillos
- Rinse the tomatillos and soak in warm water for 5-7 min to remove sticky film, then rinse again with fresh water.
- Place a roasting grid on the stove-top (a cooling rack works well for this too)- picture shows natural gas burner; arrange the tomatillos on the grid. Note: For roasting tomatillos and jalapeno in a toaster oven, see Recipe Directions
- Roast the tomatillos on high heat. Use tongs to turn them frequently as they begin to blister and char.
- The bright green color begins to change to a dull olive green
- Transfer the blackened tomatillos to a plate, cover and set aside for 5-7 min to "sweat" and loosen the skin for easy peeling.
- Meanwhile, roast the jalapeno on the grid on high heat, turning frequently until charred.
- Transfer to a plate and cover.
- Set aside to "sweat" and loosen the skin for easy peeling.
- Meanwhile, chop onion, add 1/8 tsp salt and 1/2 tsp sugar and microwave on Hi for 3-4 min until edges begin to brown.
- Set aside for a few min to cool to room temperature
- Meanwhile, peel the tomatillos - hold with a fork and gently rub off the thin skin by scraping lightly with a fork/knife.
- Peel the jalapeno pepper - hold with a fork and rub peel off gently with a fork/knife. Avoid using bare hands - would be a good idea to wear gloves (see note below)
- Slit lengthwise into quarters.
- De-seed if you wish. Caution: I highly recommend wearing gloves or using a fork and knife to do this as shown in the picture. The white membrane that the seeds are attached to is the hottest part of the pepper. It can get absorbed into your skin and if you subsequently touch your none/eyes, etc., it will cause a severe burning sensation.Chop the jalapeno to prepare for making puree.
- Add tomatillos, jalapeno and onion to food processor bowl, along with cooked onions. Puree to a slightly coarse texture.
- Add remaining 1/8 tsp salt, cumin powder and cilantro to the food processor. Pulse blend to incorporate into the salsa.
- Squirt some llime or lemon juice and stir.Serve with tortilla chips for a delightful variation of the traditional "Chips and Salsa" idea.
- Serve with quesadillas, or drizzle on top of tacos, enchiladas, etc. Also great as a dipping sauce for your favorite munchies, a spread for sandwiches, etc.
- Enjoy!
Notes
Oven-roasting the tomatillos and peppers
If you prefer to roast the tomatillos and jalapeno in a toaster oven, just follow the directions below:- Line a small baking tray with parchment paper. Place the rinsed tomatillos and jalapeno on the parchment.
- Bake at 350C in a small toaster oven for 10-12 min until blistered and charred, turning halfway through
- The tomatillos will burst and the juices will flow onto the parchment.
- Collect this juice and add it to the salsa - it is packed with flavor
- Peel the tomatillos and jalapeno and de-seed the jalapeno (optional) as described under Recipe Directions.
- Then continue as in the main recipe directions.
Stove-top cooking for Onions
Place onions on a wide, heavy bottom frying pan- Sprinkle one portion of salt (1/8 tsp) and sugar
- Splash about 2 tbsp water
- Cover and cook on Hi for 1 min, then lower the heat and cook for 7-8 min on low heat, until onions lose their crunchiness and become soft, tender and sweet;
- do NOT brown the onions - it will ruin the olive green color of the Salsa
- Stir once or twice to prevent sticking and burning on bottom.
- Splash a bit more water if that starts to happen and continue to cook.
Do Ahead Plans
You can make this Salsa up to 24 hours in advance.- I highly recommend adding extra fresh cilantro just before serving.
- You can freeze the roasted veggies for several weeks
- Thaw on the counter for about 20-30 min before you continue with the remaining steps to make Salsa.
Storing Leftovers:
Refrigerate in glass jar with a well-fitting lid - do not use a plastic container.- Consume within 2-3 days
Nutrition
Calories: 20kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 8mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!