Authentic Tomatillo Salsa Recipe – Jalapeño & Cumin Flavor

Last Updated on 4 months by Neha Deshmukh

Authentic Tomatillo Salsa Recipe – Jalapeño & Cumin Flavor

Hey everyone! If you’re anything like me, you love a good salsa. And honestly, once I discovered tomatillo salsa, I was hooked. It’s so much brighter and tangier than traditional red salsa, and it’s seriously addictive with tortilla chips (or, let’s be real, straight from the spoon!). I’m so excited to share my go-to recipe with you – it’s super easy, packed with flavor, and guaranteed to be a hit.

Why You’ll Love This Recipe

This tomatillo salsa is a game-changer. It’s fresh, vibrant, and has a lovely smoky kick from the broiling. Plus, it comes together in under 20 minutes! It’s perfect for taco night, dipping, or even as a base for enchiladas. Trust me, once you try homemade tomatillo salsa, you’ll never go back to the store-bought stuff.

Ingredients

Here’s what you’ll need to make this amazing salsa:

• 1 lb (about 450g) tomatillos
• 4 jalapeño peppers
• 1 medium onion
• 6 garlic cloves
• 1 handful cilantro (roughly 1/4 cup chopped)
• 1/2 tsp roasted cumin powder (about 2g)
• Salt to taste
• 1/2 tsp sugar (about 2.5g)
• Lime juice (from about 1-2 limes)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Tomatillos: Selecting and Preparing

Tomatillos look a little like green tomatoes with a papery husk. You want to choose firm, bright green tomatillos. They shouldn’t be sticky or bruised. Don’t worry if they’re a little tart – that’s normal! You’ll remove the husks just before using them, and give them a quick rinse.

Jalapeños: Heat Levels and Handling

Jalapeños can vary in heat. If you’re sensitive to spice, remove the seeds and membranes. Always wash your hands thoroughly after handling jalapeños, and avoid touching your eyes! I usually wear gloves when prepping them, just to be safe.

Cumin Powder: The Importance of Roasting

Using roasted cumin powder really elevates the flavor. You can buy pre-roasted cumin, or quickly toast regular cumin seeds in a dry pan for a few minutes until fragrant. It makes a huge difference!

Regional Variations in Tomatillo Salsa

Tomatillo salsa, or salsa verde, is popular throughout Mexico and beyond. You’ll find variations in different regions – some add avocado for creaminess, others include different types of chili peppers. This recipe is a pretty classic version, but feel free to experiment and make it your own!

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, preheat your oven to broil (high). Line a rimmed baking tray with foil and lightly grease it with oil. This makes cleanup a breeze!
2. Halve the tomatillos and arrange them, along with the whole jalapeños (cut-side down), quartered onion, and unpeeled garlic cloves, in a single layer on the prepared tray.
3. Broil for about 10 minutes, or until the vegetables develop nice charred spots. Keep a close eye on them – you want char, not burnt! For a smokier flavor, broil a little longer.
4. Let the cooled vegetables transfer to a food processor. Add the cilantro, cumin powder, salt, sugar, and a generous squeeze of lime juice.
5. Pulse until you reach your desired texture. I like mine a little chunky, but you can blend it until it’s completely smooth if you prefer.
6. Give it a taste and adjust the seasoning as needed. More salt? A little extra lime juice? Go for it!
7. Serve chilled with your favorite tortilla chips, tacos, or as an enchilada sauce.

Expert Tips

Here are a few things I’ve learned over the years to make this salsa even better:

Achieving the Perfect Char

Don’t be afraid to get some good color on those veggies! The char is where a lot of the flavor comes from.

Balancing Heat and Acidity

The lime juice is key to balancing the heat of the jalapeños. Start with the juice of one lime and add more to taste.

Adjusting the Salsa Texture

Pulse in short bursts to control the texture. You can always add more liquid (water or lime juice) if it’s too thick.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Extra Hot): Remove the seeds and membranes from the jalapeños for a milder salsa. Add more jalapeños, or use a hotter chili pepper like serrano, for extra heat. My friend Maria likes to add a pinch of cayenne pepper for an extra kick!
• Avocado Creaminess: Add half an avocado to the food processor for a super creamy salsa.

Serving Suggestions

This salsa is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With tortilla chips (obviously!)
• On tacos, burritos, or quesadillas
• As a topping for grilled chicken or fish
• As an enchilada sauce
• With scrambled eggs for a spicy breakfast

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 5 days. The flavor might mellow slightly over time, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

What is the best way to store homemade tomatillo salsa?

Store it in an airtight container in the refrigerator. It’s best enjoyed within 5 days.

Can I use other types of chili peppers instead of jalapeños?

Absolutely! Serrano peppers will give you more heat, while poblano peppers will be milder.

How can I tell when the tomatillos are ripe?

They should be firm, bright green, and slightly sticky. They don’t need to be soft like tomatoes.

What is the difference between green salsa and tomatillo salsa?

While the terms are sometimes used interchangeably, tomatillo salsa specifically uses tomatillos as the base. Green salsa can be made with other green chilies, like serranos or poblanos.

Can this salsa be made ahead of time?

Yes! The flavors actually develop more as it sits. Just make sure to store it properly in the refrigerator.