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A wooden bowl with a curved tortilla scoop of homemade tomatillo salsa on it ready to take a bite.
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5 from 1 vote

Tomatillo Salsa

Tomatillo Salsa made in 20 minutes, this grilled homemade salsa has 6 simple ingredients; chiles, onion, tomatillos, tomato, salt, & garlic!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers, Dips, & Snacks
Cuisine: Mexican
Keyword: homemade salsa, salsa recipe, tomatillo salsa
Servings: 12
Calories: 13kcal

Ingredients

Hatch Chile Salsa

  • ½ onion peeled root end intact
  • 3 Hatch Chiles or sub Anaheim or Poblano peppers
  • 2 Roma tomatoes
  • 2 cloves garlic unpeeled
  • 5 medium tomatillos husked, washed and dried
  • 2 teaspoons sea salt

Instructions

clean the veggies

  • Clean and rinse all the vegetables in cool water.
  • For the tomatillos, just peel off the thin papery husk and stem. Wash in cool water, and dry.

grill the veggies

  • Set the Hatch or other chiles, tomatoes, tomatillos, onion, and garlic either directly on the grill grate or a stainless grill tray over a hot grill. Keep turning all the vegetables to get grill marks on all sides. Allow the vegetables to blacken in spots before turning, and remove off heat to a platter once they begin to soften.
  • Once cool, peel the garlic and chop the onion into large chunks.
  • Remove skins, stems, and seeds from hatch chiles or the chiles you use, don’t rinse.
  • Cut the chiles, tomatoes, and tomatillos into big pieces.

blend the salsa

  • Add all the ingredients with salt in a Cuisinart or chop finely on a cutting board, or grind in a molcajete. Pulse until chunky. 
  • Serve with tortilla chips, on tacos, carnitas, or with grilled chicken.

Notes

peppers:

This homemade tomatillo salsa uses Hatch chiles, but you can use Anaheim or Poblanos peppers with a Jalapeno pepper in this recipe.

tomatillos:

Tomatillos are really what make this recipe! You could of course use some green tomato, but tomatillos are easier to find in local stores these days. 
How Do I Clean And Prepare Tomatillos?
Peel the husk off.
2. Remove the stem
3. Wash under cool water
4. Dry, that is it!

grilling: 

Grilling the vegetables in this recipe adds a depth of flavor, but you can roast the vegetables on a sheet pan in the oven. Roast about 40 minutes at 450 degrees, check every 10 minutes to see how the veggies are roasting as all ovens differ. 

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 389mg | Potassium: 105mg | Fiber: 0g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 19.7mg | Calcium: 6mg | Iron: 0.2mg