We’re totally addicted to this Tomatillo Green Salsa, you need this in your life. It’s also much better for you than store bought salsa that is loaded with salt and preservatives. Last week we got together to cook and it was impossible to walk by this salsa and not have another taste. This is a recipe that doesn’t require a ton of ingredients, we often forget that simplicity usually makes for a great recipe and this Tomatillo Green Salsa is no exception!
If you’ve never roasted tomatillos before, they’re the highlight of this recipe. Tomatillos can seem intimidating if you’ve never cooked with them before, but don’t worry they’re pretty forgiving. Here are some tips to roast the perfect tomatillos.
Your store boughten tomatillos will have a thin wrapper on them, remove them and don’t worry that they’re sticky, this is perfectly normal.
Cut them in half and place them skin side up on a baking sheet, we usually like to place parchment paper under them for easy clean up. You can purchase your parchment paper liners on Amazon, and highly recommend you use parchment paper liners. Although we forgot to in this picture, we hate scrubbing pans!!
Make sure your baking sheet is about 4 inches below the broiler. Also, you’re looking for them to give you a splotchy-black and blistered look. If your tomatillos don’t blacken up in the time required, let them sit a few more minutes. That blistery black goodness is what will give your salsa great flavor.
We served these with blue corn chips, which lately are one of our favorites, although any chip would be delicious! We also like to use this as a condiment on eggs, tacos and really anything you normally put salsa on. The uses are endless, hope you enjoy this flavorful Tomatillo Green Salsa!
Tomatillo Green Salsa
- 9 large tomatillos cut in half
- 1 jalapeño seeded and cut in half
- 1 small yellow onion cut in half
- 1/4 cup cilantro
- 1 clove of garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 2 tablespoons chopped dates
Husk the tomatillos and cut in half.
Place the tomatillos on a baking sheet cut side down.
Broil on high the tomatillos, jalapeño, and onion for 12-14 minutes until brown.
Let the broiled ingredients cool.
With a spatula scrape all of the ingredients and the juices into a blender.
Put all of the remaining ingredients into a blender and mix to a desired consistency.
Serve immediately, then store in an airtight container in the fridge.