Roasted Tomatillo Salsa

My mom was a Queen when it came to making salsa, then I moved to Mexico and started eating whole jalapeños, and suddenly my favorite childhood salsa was no longer spicy enough, so I had to start making my own. I learned early on that most people to want as much heat as I do, so I try my best to find balance when it comes to spice. You can control your spice level by doing two things: use only Serrano chiles, as the always have a consistent level of spice, or use jalapeños and remove the veins and seeds; cut them in thirds and add one piece at a time, tasting in between until desired spice level has been reached.

This salsa is excellent as an addition to your morning eggs, can upgrade a basic sandwich, and will add some flavor to your protein at dinner.  You can put this on everything! Make it on a Sunday and enjoy it all week.

Roasted Tomatillo Salsa

Want to know that way to someone's heart? It's homemade salsa. And this recipe recipe for a Roasted Tomatillo Salsa is a great way to get something homemade on the table quickly.

Prep:
5
min
cook:
15
min
total:
25
min
Ingredients

10 firm tomatillos
1 jalapeño
1 serrano
2 garlic cloves
1/2 small red onion, small diced
1/2 cup chopped cilantro, loosely packed
2 tablespoons lime juice (1 lime)
1 teaspoon salt (may need more to taste)

Instructions

Remove husks from tomatillos and discard husks. Run tomatillos under cold water and give a good rinse to remove some of the sticky exteriors. Dry completely.  

Set a skillet, preferably cast iron, on high heat. Allow pan to heat for 3 minutes. Add the tomatillos, chiles, and garlic. Get a good char on each side, rotating and turning tomatillos and chiles as needed. Remove garlic once it has charred and set aside. This process will take about 10 to 15 minutes, depending on how hot you can get your skillet.

Once charred, slice your jalapeno half lengthwise and remove the vein and seeds; cut the vein with seeds attached into thirds and set it aside. Add your tomatillos, serrano, jalapeno without the vein, and garlic into your food processor pulse until combined. Add the vein and seeds one piece at a time, tasting as you go along for perfect spice. Place salsa in a medium-sized bowl. Add the red onion, cilantro, lime juice, and salt. You may need to add more salt or lime juice to taste.

If you want a thinner salsa, add filtered water one teaspoon at a time until you get desired consistency.

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Erika
July 17, 2022
I really like it but no words on vitamin what kind and how much Thank you very much for share your experience I will try and hope my crazy rescue baby will love it 💕💕💕
Yas Longoria
July 17, 2022
I love this