Tomatillos are called “tomate verde” in Mexico, which means green tomato and are considered a staple in Mexican cooking. Roasting brings out their flavor and when mixed with onion, garlic and green peppers makes an amazing salsa, or marinade.
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Tomatillo Green Chili Salsa
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Ingredients
- 8 to matillos
- 6 Anaheim green chiles
- 2 Serrano chili
- 5 garlic cloves
- 1 large onion
- 1 tbsp olive oil
Instructions
- Peel the outer skins off the tomatillos, onion and garlic.
- Over an open flame on your stove top or grill on your BBQ the tomatillos and peppers until charred all over.
- Remove from the flame or grill and place the tomatillos aside and the peppers in a brown bag. Seal and let steam for at least 10 minutes to remove the charred skins more easily.
- With rubber gloves remove the skins from the peppers and discard.
- Place all the peppers, tomatillos, garlic, onion, salt and oil in a food processor, blender or Vitamix in my case, and pulse until smooth.
- Pour the mixture into a saucepan and simmer on low for 15 minutes. Remove from heat and allow to cool.
How much does this recipe make? I’m going to make your stuffed green chili meatballs and want to be sure I make enough of this salsa for that recipe. Thanks!
Hi Deirdre, so glad you’re making this and the meatballs. This recipe will make you about 3 cups of the salsa, depending on the size of the tomatillos (8-10 should be fine). Let me know what you think!
Thanks. I’m making it tomorrow night — as long as I can find tomatillos, usually not a problem but you never know.
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