This tangy Tomatillo Salsa will quickly become a favorite for your Mexican recipes!
The first time I went to a Chipotle restaurant, I was completely ignorant of Mexican salsas. So, needless to say, I was surprised to see a green salsa. But once I dipped my chip in, I was hooked. What’s funny is that I’d been to several authentic Mexican restaurants where their tomatillo salsa would probably have been way better than Chipotle’s—I just didn’t know to look for it. Well, now I do. Of course, these days, I like to make my own whenever I’m planning a Mexican-themed meal.
Tomatillo salsa not only looks different from “regular” salsa, it tastes different, too. The tomatillos give this salsa a tangy, tart flavor, but it’s not overpowering because you broil the tomatillos first. There’s also a smokiness to this salsa due to the roasting process, and the jalapeños add a nice heat as well.
Is Tomatillo Salsa Healthy?
Tomatillo salsa is packed with fresh, whole ingredients that contribute a burst of flavor without adding unnecessary fats or sugars. Tomatillos have a naturally high water content, making the salsa hydrating and refreshing. The white onion and fresh cilantro not only add texture and taste but also offer small amounts of vitamin C and potassium. Lime juice brings a bright acidity and some vitamin C. Overall, this tomatillo salsa is a fresh, vibrant option that’s low in calories and sodium, making it a wholesome choice for topping or dipping.
Are Tomatillos the Same as Tomatoes?
In English, the word tomatillos translates to “little tomatoes.” Aside from being part of the nightshade family, tomatillos aren’t that similar to tomatoes. They’re typically covered in a papery, leafy husk and are much firmer. Removing the husks from tomatillos might seem a bit unusual if you’ve never done it, but it’s pretty straightforward. To husk them, simply peel away the papery layer (it comes off quite easily). Sometimes tomatillos will feel a bit tacky underneath, but just give them a quick rinse, and they’re ready to use. It’s a simple process that doesn’t take much time, especially if you’re working with just a handful of tomatillos.
It’s easy to forget that tomatoes are fruits, but with tomatillos, you pretty much realize that right away. They have a more tangy, citrusy taste, which is why I love using them in salsas. It’s a nice change from the more traditional varieties!
How To Make Ahead And Store
You can definitely make this salsa ahead of time! It should last in your fridge for up to 5 days.
Serving Suggestions
For an easy appetizer, serve the tomatillo salsa with these Air-Fryer Tortilla Chips. Of course, this salsa also makes a delicious topping for tacos, especially these Ground Chicken Tacos or Seared Tuna Tacos. It’s equally tasty on these Low-Carb Fish Taco Bowls and Instant-Pot Chicken Enchiladas. And while you’re at it, you might as well make some Homemade Guacamole and Authentic Pico De Gallo!
Ingredients
- 1 pound fresh tomatillos husked and rinsed
- 2 jalapeño peppers stemmed and seeded (adjust to taste for heat)
- 1/2 cup chopped white onion
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Instructions
- Preheat your broiler. Arrange tomatillos and jalapeños on a baking sheet and broil until charred, about 14 minutes, tossing halfway through the cooking time.
- Remove from oven and let cool. Remove the seeds from the jalapeños (optional for less heat).
- In a food processor, combine the roasted tomatillos, jalapeños, onion, cilantro, lime juice, and salt. Pulse until the mixture is well combined but still has a chunky texture.
- Taste and adjust seasoning, adding more salt or lime juice if needed. Serve immediately or refrigerate in an airtight container for up to 5 days.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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