Tomatillo Salsa

5 from 1 vote

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:

Calories: 13kcal

Author: Lisa Hatfield

Equipment

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

US Customary - Metric

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