This Fiery Roasted Tomatillo Salsa is just the right level of burns-so-good, where the roasted flavor of three different peppers really shines. It couldn’t be easier to make – a few minutes under a broiler, a couple pulses in a food processor, and you have a big batch of salsa ready to devour.
Tomatillos are one last taste of summer before winter really sets in, and I somehow forget every year how late they’re in season and get pleasantly surprised. Make some soon before the last of the tomatillos disappears for the year!
I consider salsa to be its own food group and this one can be added to almost everything. It’s always good scooped up with salty chips or poured into tacos, but you can add it to a stir-fry or stir it into a bowl of soup for a bright, spicy pop. Roasted vegetables like broccoli are especially good drizzled with tomatillo salsa.
If you need to turn the spiciness down, omit the serranos and only use one jalapeno. Make sure you remove as much of the membrane and seeds as possible because that’s where the heat is. The heat tends to mellow as it chills in the fridge, but if it still turns out too spicy you can cool it further by stirring in a little sour cream to make a dip.
- 1 lb. tomatillos husked & rinsed
- 2 jalapeños
- 2 serranos
- 1 poblano
- 3 cloves garlic unpeeled
- 1/2 cup fresh cilantro
- 1 lime juiced
- 1 1/2 t. salt
- 1 onion diced
Halve the tomatillos and peppers lengthwise.
Place the tomatillos, peppers, and garlic on a lined rimmed baking sheet.
Broil for 5-7 minutes, until the skin is beginning to char.
Remove the stems from the peppers and peel the garlic.
Combine tomatillos, peppers, garlic, and released juices in a food processer and pulse until smooth.
Add the cilantro, lime juice, and salt and pulse until smooth.
Pour salsa into a serving dish. Mix in onion thoroughly.
This salsa is HOT - to bring it down to a more medium level, you can cut the number of peppers in half and remove the seeds.