Tangy, smoky, and loaded with fresh tomatillos, this homemade charred tomatillo salsa recipe is a little spicy, very zesty, and incredibly simple to whip up. Enjoy it simply as a dip with tortilla chips or for a million other uses from soups to tortas.
I make this salsa all the time (a few times per month, at least!). It is probably the ¡Hola! Jalapeño recipe I make the most often, it is one of our favorite salsas to be sure. Considering how many of you love Mexican food, too, I figured you’d enjoy an update.
I first posted this vibrant green sauce in 2013 and I make it so frequently that I don’t actually use the recipe anymore when I make it. That’s why when I actually took a look at the recipe post the other day I was a little horrified at how unhelpful it was.
I decided it was time for a make over with helpful tips and a new video to ensure success.
Whether you serve it with chips as a dip or on top of homemade gorditas, this recipe will quickly become a staple at your house jut like it is at mine.
One reader, Kristen, said: “This is so easy and delicious! I love that I didn’t even have to heat the oven. It paired super well with some grilled shrimp and vegetables. ⭐️⭐️⭐️⭐️⭐️”
Why You Should Make Charred Tomatillo Salsa Recipe
Tangy, smoky, herbaceous, and a little bit spicy from fresh jalapeño
Wonderful texture: smooth and silky, not to thick
Simple to make, quick to blend up
Freezer-friendly recipe— make a double batch!
Perfect for dipping chips or using as a sauce for chicken tacos.
Brightens so many different meals from breakfast through dinner
Best Type of Tomatillos To Use
If you live near a Latin grocery store you may have noticed there’s more than one type of tomatillo to choose from. You can use the larger, bright green tomatillos (make sure they are firm with no bruises or moldy spots).
You can also use the smaller tomatillos that range in color from green to purple. These can be labeled as tomatillos de milpa. There are many other varieties of tomatillos but these two are the most commonly found in the market and either one will work.
What to avoid: Really, any fresh tomatillos will work, what won’t however, are canned or jarred tomatillos. They won’t char, just become mushy when you cook them.
Once you have your tomatillos, gather your remaining ingredients:
Just 6 Ingredients to Make the Salsa
Onions: Use white onion or red onion (like in the images) for a bit of sweetness.
Jalapeños: I personally love jalapeños in this salsa but you can also use serrano peppers for a little extra heat (the ones in the photos are serranos from my garden that had ripened to red).
Garlic: Leave the 2 garlic cloves unpeeled and toast them with the skin on to prevent burning. Peel before blending.
Cilantro: Fresh cilantro is key here for flavor and to enhance the green color.
Salt: I always use Morton’s kosher salt unless otherwise specified
Water: The tomatillos bring all the tart and acidity so no need for lime juice here. You will need to add extra liquid though so the salsa isn’t too gloppy.
What it does not have: There’s no need for olive oil or oil of any kind. It is a fresh, punchy salsa that is meant to cut through the fattier dishes it accompanies. Also, black pepper doesn’t belong in salsa verde. The heat should solely come from the chiles.
How To Make It
Making your own salsa is so easy! Start by removing the husks from the tomatillos. Then heat a large comal or dry cast iron skillet over medium heat.
Now place tomatillos, onions, jalapeños, and garlic on the hot pan and cook until nice and charred on all sides.
Do I have to do this on the stove top? No, you can also char the vegetables under the broiler. Line a sheet pan with aluminum foil and place veggies in a single layer on the rimmed baking sheet. Broil on the top oven rack close to the flame.
Once the vegetables are charred, transfer to a blender or food processor and add the cilantro, water, and salt.
Blend until really smooth. Dip a chip in the salsa. The salsa should run off the chip. If it is too thick and gloppy add 1/4 cup more water. Taste to see if it needs more salt.
Transfer to a medium bowl and serve!
FAQ’s
Why did my salsa become solid when I refrigerated it? At room temperature the salsa will be smooth but once it is cold will get viscous and solidify. Add enough water so it seems a little thin at room temperature and it will stay sauce-like even when it is cold.
My salsa is too sour, what should I do? You need to add more salt. Keep adding a pinch of salt at a time and tasting until it goes from sour to pleasantly tangy.
Ways To Use Your Salsa
This charred tomatillo salsa verde should not be reserved for Cinco de Mayo. It is a staple of Mexican cuisine. Use it to make:
Tangy, smoky, and loaded with fresh tomatillos, this homemade charred tomatillo salsa recipe is a little spicy, very zesty, and incredibly simple to whip up. Enjoy it simply as a dip with tortilla chips or for a million other uses from soups to tortas.
Ingredients
1 pound tomatillos (about 10 large), husks removed and rinsed
1 small white or red onion, sliced in thick slices
Heat a large cast iron skillet or comal over medium heat.
Add the tomatillos, onion, jalapeños, and garlic and dry fry until all the vegetables are nicely charred, about 15 minutes, turning frequently. The garlic will char first, remove it when it is golden brown to prevent from burning.
Peel the skin off the garlic. Transfer charred vegetables to a blender and add remaining ingredients. Blend on high until puréed and smooth.
Dip a chip into the salsa. It should run off the chip. If it is too thick and gloppy add more water, 14 cup at a time until it is the right consistency. Taste and add more salt as needed.
Serve immediately with chips or transfer to a container, cover, and refrigerate for up to a week.
Notes
Spice Level: To make it less spicy, remove the seeds and veins from the jalapeño before blending. To add more spice use serrano chiles or more jalapeños.
Freezing Instructions: Transfer to a airtight container and freeze for up to 6 months. Thaw completely in the fridge before using. Give a stir, salsa will separate once it is thawed.
Consistency: Salsa will become thick and gloppy once it is cold. Add enough water so it is thin at room temperature and it will stay drizzle-ready even cold.
Sourness: If your salsa is too sour, add more salt until it is delightfully tangy, not acidic.
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jamberry=tomatillo. Hi Kate!!! Miss you guys! this recipe looks amazing!
Tomatillo!
This is so easy and delicious! I love that I didn’t even have to heat the oven. It paired super well with some grilled shrimp and vegetables.
Thanks so much Kristen! I’m thrilled you loved it. 🙂