Roasted Green Salsa with Tomatillos

Roasted Green Salsa with Tomatillos
Staff Writer

Valerie Rice

Green salsa can be made any number of ways, but I think my roasted version is the best. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp, or octopus; it also complements roasted chicken deliciously.

Notes

* Wild tomatillos are smaller than cultivated ones, about the size of cherry tomatoes. 

Ingredients

  • 20  wild tomatillos or 10 cultivated ones*
  • jalapeños
  • cloves garlic
  • 1  Teaspoon  salt
  • 1  Tablespoon  chopped cilantro leaves

Directions

Roast your tomatillos and jalapeños in a dry cast-iron skillet over medium-high heat until they're blistered and charred. In a mortar or pestle, molcajete, or food processor, combine the garlic and the salt. Remove the stems from the roasted tomatillos and peppers and add to the the garlic and salt. Next add the cilantro and purée until smooth. 

Nutritional Facts

Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
1mg
0%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
1mg
0%
Water
2g
0%

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.