Go Back
–+ servings
A mason jar of tomatillo salsa sitting on a wood table with a spoon behind it.
Kate Ramos

Charred Tomatillo Salsa Recipe

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 Cups
Course: salsa
Cuisine: Mexican
Calories: 16
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Heat a large cast iron skillet or comal over medium heat.
  2. 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.
  3. Peel the skin off the garlic. Transfer charred vegetables to a blender and add remaining ingredients. Blend on high until puréed and smooth.
  4. 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.
  5. Serve immediately with chips or transfer to a container, cover, and refrigerate for up to a week.

Nutrition

Serving: 1gCalories: 16kcalCarbohydrates: 3gSodium: 106mgFiber: 1gSugar: 2g

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Sourness: If your salsa is too sour, add more salt until it is delightfully tangy, not acidic.

Tried this recipe?

Let us know how it was!