Authentic Tomatillo Salsa Recipe – Jalapeno & Charred Onion

Last Updated on 2 months by Neha Deshmukh

Authentic Tomatillo Salsa Recipe – Jalapeno & Charred Onion

Hey everyone! If you’re anything like me, you live for a good salsa. And this isn’t just any salsa – this is a vibrant, smoky, slightly tangy tomatillo salsa that’s seriously addictive. I first made this when I was craving something a little different from the usual tomato-based salsas, and honestly, it’s been a staple ever since. It’s so fresh and flavorful, and surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

This tomatillo salsa is a game-changer. It’s bursting with flavor thanks to the charring process, which really brings out the sweetness of the tomatillos and onion. Plus, it’s ready in under 20 minutes – perfect for a quick weeknight meal or a last-minute get-together. It’s a fantastic way to add a little zing to tacos, eggs, grilled meats, or even just enjoy it with some tortilla chips. Trust me, you’ll want to make a big batch!

Ingredients

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

• 2 pounds (approximately 900g) tomatillos
• 1 whole jalapeno
• 1/2 whole white onion
• 3 whole garlic cloves
• Handful of cilantro
• 1 whole lemon
• 1 teaspoon fine sea salt (about 6g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tomatillos: These little guys are the stars of the show! Look for firm, bright green tomatillos with papery husks. They have a slightly tart, citrusy flavor that’s totally unique.
• Jalapeno: The heat level can vary quite a bit. For a milder salsa, remove the seeds and membranes. If you like it spicy, leave them in! You can also experiment with other chili peppers like serrano for a different kind of heat.
• Onion: I usually use white onion for this recipe, as it has a nice sharp bite that complements the tomatillos. But feel free to use yellow onion if that’s what you have on hand – it will still be delicious. In some regions of India, shallots are preferred for their delicate flavour.
• Cilantro: Fresh cilantro is a must! It adds a bright, herbaceous note that really ties everything together.
• Lemon: Freshly squeezed lemon juice is key for balancing the flavors. Lime juice also works beautifully if you prefer.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. First, preheat your broiler. This is where the magic happens!
2. Arrange the tomatillos, jalapeno, onion halves, and garlic cloves on a baking sheet. Don’t overcrowd the pan – you want everything to get nicely charred.
3. Broil for about 5 minutes. Then, flip everything with tongs and broil for another 5 minutes, or until the vegetables are nicely charred and slightly softened. Keep a close eye on it – broilers can be unpredictable!
4. Transfer the roasted vegetables (and all those lovely juices!) to a blender. Add the cilantro, lemon juice, and salt.
5. Blend until smooth. Give it a taste and adjust the salt if needed. Sometimes, a little extra squeeze of lemon juice brightens things up too.
6. Serve immediately, or refrigerate for later. It tastes even better after the flavors have had a chance to meld!

Expert Tips

Here are a few things I’ve learned over the years:

• Charring is Key: Don’t be afraid to really char those vegetables! That’s where you get that amazing smoky flavor.
• Taste as You Go: Salsa is all about personal preference. Adjust the salt, lemon juice, and jalapeno to your liking.
• Don’t Overblend: You want a smooth salsa, but not a puree. Pulse the blender a few times to get the right consistency.

Variations

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

• Spice Level Adjustments: For a milder salsa, remove the seeds and membranes from the jalapeno. For a spicier salsa, leave them in or add a pinch of cayenne pepper. My friend, Priya, always adds a tiny bit of ghost pepper for a real kick!
• Roasting Alternatives: If you don’t have a broiler, you can roast the vegetables in a 400°F (200°C) oven for about 20-25 minutes.
• Use with Different Cuisines: While this salsa is fantastic with Mexican food, it also pairs beautifully with Indian dishes like tandoori chicken or fish tikka. The tangy flavor cuts through the richness of the spices perfectly.

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 enchiladas
• As a topping for grilled chicken, fish, or steak
• With scrambled eggs or omelets
• Drizzled over roasted vegetables

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

Let’s answer some common questions:

• What is the best way to char the vegetables for maximum flavor? Getting them nice and blackened is the goal! Keep a close eye on them under the broiler and flip them halfway through.
• Can I make this salsa ahead of time? Absolutely! The flavors actually develop more as it sits. Just store it in an airtight container in the refrigerator.
• What kind of dishes does this salsa pair well with? So many! Tacos, grilled meats, eggs, and even Indian dishes like tandoori chicken.
• How can I adjust the heat level of the salsa? Remove the seeds and membranes from the jalapeno for a milder salsa, or add more jalapeno (or a hotter pepper) for a spicier salsa.
• Are tomatillos similar to tomatoes, and can they be substituted? While they look similar, tomatillos are more tart and citrusy than tomatoes. You can’t really substitute them directly, but you could use a combination of green tomatoes and lime juice in a pinch.

Enjoy! I hope you love this tomatillo salsa as much as I do. Let me know in the comments how it turns out for you!