Roasted Tomatillo Salsa Recipe – Jalapeño & Garlic Heat

Last Updated on 2 months by Neha Deshmukh

Roasted Tomatillo Salsa Recipe – Jalapeño & Garlic Heat

Hey everyone! If you’re anything like me, you love a good salsa. But sometimes, you want something a little different than the usual tomato-based options. That’s where this roasted tomatillo salsa comes in. It’s tangy, smoky, and has just the right amount of kick. I first made this for a little Cinco de Mayo get-together, and it was a total hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t your average salsa. Roasting the tomatillos and peppers brings out a depth of flavor you just can’t get otherwise. It’s vibrant, fresh, and seriously addictive. Plus, it’s surprisingly easy to make – perfect for a weeknight snack or a weekend fiesta.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 ½ pounds fresh tomatillos
• 1 white onion
• 3 garlic cloves
• 2 jalapeño peppers
• ⅓ cup cilantro, roughly chopped
• ¾ tsp salt
• 2 Tbsp vegetable oil
• ½ cup chicken stock

Ingredient Notes

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

Tomatillos: Selecting and Preparing

Tomatillos look a bit like green tomatoes with a papery husk. You want to choose ones that are firm and bright green. The husks should be dry and papery. To prepare them, just peel off the husk and give them a quick rinse – they have a naturally sticky coating.

Jalapeño Peppers: Heat Levels & Handling

Jalapeños can vary in heat. If you’re sensitive to spice, remove the seeds and ribs before using. Always wash your hands thoroughly after handling jalapeños, and avoid touching your eyes!

Garlic: Fresh vs. Pre-Minced

Fresh garlic is always best for flavor. But if you’re in a pinch, pre-minced garlic will work. Just keep in mind it won’t have quite the same punch. About 1 tsp of pre-minced garlic equals one clove.

Cilantro: Freshness and Flavor

Fresh cilantro is key here. Look for bright green leaves that aren’t wilted or yellowing. If you’re not a cilantro fan (it’s genetic!), you can try using parsley, though the flavor will be different.

Chicken Stock: Options and Substitutions

Chicken stock adds a lovely richness to the salsa. You can use store-bought or homemade. If you prefer, vegetable stock or even water will work just fine – it will slightly alter the flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cut the onion into three thick slices.
2. Heat a cast iron pan (or any heavy-bottomed pan) over medium heat. Dry roast the onions, jalapeños, and garlic until they’re nicely charred. This takes about 8-10 minutes, flipping occasionally.
3. While the veggies are roasting, boil the tomatillos in salted water for about 4 minutes, until they turn a pale green color.
4. Once everything is roasted and boiled, add it all – roasted vegetables, cilantro, salt, and cooked tomatillos – to a blender. Blend until smooth.
5. Heat the vegetable oil in a saucepan over medium heat. Carefully pour in the pureed salsa (watch out for splatters!). Fry for 3-4 minutes, stirring constantly.
6. Add the chicken stock, bring to a simmer, and let it cook for about 10 minutes on low heat. This helps the flavors meld together beautifully.

Expert Tips

Want to take your salsa to the next level? Here are a few of my go-to tricks:

• Roasting for Optimal Flavor: Don’t skimp on the roasting! It’s what gives this salsa its signature smoky taste.
• Achieving the Right Consistency: If your salsa is too thick, add a little more chicken stock or water. If it’s too thin, simmer it for a few more minutes.
• Adjusting the Spice Level: Remove the seeds and ribs from the jalapeños for a milder salsa. Add more jalapeños (or a pinch of cayenne pepper) for extra heat.
• Preventing Splattering During Frying: Lower the heat slightly and add the salsa slowly to minimize splattering. A splatter screen is also your friend!

Variations

This recipe is super versatile. Here are a few ways to customize it:

• Vegan Tomatillo Salsa: Simply substitute the chicken stock with vegetable stock or water.
• Spice Level Adjustments: My friend Maria loves it really spicy, so she adds a habanero pepper along with the jalapeños. For a milder version, use only one jalapeño and remove the seeds.
• Smoked Tomatillo Salsa: My dad loves to smoke the tomatillos and peppers on the grill before roasting for an even smokier flavor.
• Festival Adaptations: This salsa is perfect for Cinco de Mayo or Mexican Independence Day celebrations! Serve it with tortilla chips, tacos, or grilled meats.

Serving Suggestions

This salsa is amazing with… well, everything! Here are a few ideas:

• Tortilla chips (obviously!)
• Tacos
• Grilled chicken or fish
• Eggs for a spicy breakfast
• Burrito bowls

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 5 days.

FAQs

Got questions? I’ve got answers!

What is a tomatillo and how is it different from a tomato?

Tomatillos are often called “Mexican green tomatoes,” but they’re actually different fruits! They have a tart, citrusy flavor, while tomatoes are sweeter. Tomatillos are also covered in a papery husk.

Can I roast the vegetables on a grill instead of a stovetop?

Absolutely! Grilling adds an even smokier flavor. Just be sure to watch them closely to prevent burning.

How can I make this salsa ahead of time?

You can make the salsa up to 2 days in advance. The flavors will actually develop even more as it sits!

What can I do if my salsa is too spicy?

Add a dollop of sour cream or Greek yogurt to cool it down. You can also add a little more tomatillo or onion to dilute the heat.

Is it necessary to use chicken stock, or can I use vegetable stock or water?

No, it’s not necessary! Vegetable stock or water will work just fine. It will slightly change the flavor, but it will still be delicious.

Can I freeze leftover salsa?

Yes, you can! Freeze it in an airtight container for up to 3 months. Keep in mind the texture might change slightly after thawing.