Tomatillos are called “tomate verde” in Mexico, which means green tomato, and are a staple in Mexican cooking. Roasting brings out their flavor and when mixed with onion, garlic and green peppers, makes an amazing Tomatillo Salsa Verde.
Tomatillos are those pale green, tomato looking vegetables you see at the grocer with the flower-like feathery petals surrounding the “tomato” and are bright, acidic and on the spicy side.
These are fantastic for green enchilada sauces like in my Green Chile Chicken Enchiladas, used as a dipping sauce for these Chicken Polenta Sticks or even poured on top of this Open Faced Pollo Verde Sandwich.
Get it? This is one versatile sauce!
For my Tomatillo Salsa Verde I roast them along with green chiles, Serrano chiles, onions and garlic to really bring out their flavor more.
That charred outer skin is what adds another layer of flavor and is a must.
After roasting, the vegetables are transferred to a blender or food processor and puréed to a smooth sauce.
I like to chill it for a bit before serving it at parties as a dip for tortilla chips. Super easy and made in no time without all the salt store bought versions contain.
Serve this along side my Mexican Pickled Carrots and lots of chips to get that party started!
So make a batch and dip away and try my Roasted Tomato Salsa, too. Enjoy!
Tomatillo Salsa Verde
- 8 tomatillos
- 6 Anaheim green chiles
- 2 Serrano chili
- 5 garlic cloves
- 1 large onion
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- Peel the outer skins off the tomatillos, onion and garlic.
- Over an open flame on your stove top or the grill on your BBQ, roast the tomatillos and peppers until charred all over.
- Place all the peppers, tomatillos, garlic, onion, salt and oil in a food processor, blender or Vitamix, and pulse until smooth.
- Pour the mixture into a saucepan and simmer on low for 15 minutes. Remove from heat and allow to cool. Season to taste with salt.