Spicy Tomatillo Salsa is my go to summer condiment. It’s so easy to whip up and you can serve on an assortment of dishes like tacos, enchiladas, salad, grilled chicken and your morning scrambled eggs. It’s that versatile.
I couldn’t believe when I found local tomatillos at my farmers market and I couldn’t pass up buying a big bunch to make this. Tomatillos are just a husked green tomato, they’re harvested early or late based on their uses. Earlier harvest tomatillos are used for salsa verde like this recipe and later harvest can be sweeter and used more like a tomato for desserts or jams.
Make a big batch and freeze to add to your favorite Mexican dishes on the fly.
Spicy Tomatillo Salsa
This is a quick recipe to toss on a sheet pan and blend everything together to create this delicious salsa. You may remove the seeds from the jalapenos after roasting, but I like to leave them in for the heat.
- 1 pound Tomatillos
- 2 whole Jalapenos
- 1 whole Onions, quartered
- 1 head Garlic, cloves separated and left in the skin
- 2 tablespoons Olive Oil
- 1 bunch Cilantro
- 1 whole Lime, juiced
- 1 teaspoon Kosher Salt
- Step 1 Preheat your oven to 450 degrees F.
- Step 2 Remove the husks on the tomatillos and place in a bowl with the jalapenos, quartered onions, garlic cloves. Toss in olive oil to coat and place on a 13×9 sheet pan. Place in the oven to roast for 15 minutes. Remove and allow to cool slightly. Remove skins on the garlic cloves and cut the stems off of the jalapenos and tomatillos. At this point you can remove the seeds from the jalapenos, but it’s totally heat preference. I blend with the seeds.
- Step 3 Transfer roasted tomatillos, jalapenos, onions, and garlic to a blender or food processor. Add cilantro, lime juice and kosher salt. Pulse until combined and blended together. Adjust seasoning with salt if needed. Serve or store in the refrigerator in an airtight container for up to two weeks.
Savor and Enjoy!