Enjoy a taste of Chipotle at home with this tomatillo green chili salsa. You'll love the fresh flavors of tomatillos, garlic, and onion with spicy hints of jalapeno. This easy salsa will take your tacos and burrito bowls to the next level!
- 2 pounds tomatillos, with husks intact and smooth (907g)
- 1 roma tomato
- 3 fresh jalapeños, with seeds and membranes
- 3/4 of a red onion (165g)
- 4 large cloves garlic
- 1/2 cup fresh cilantro (12g)
- 2 tablespoons lemon juice, freshly squeezed (30 ml)
- 2 tablespoons lime juice, freshly squeezed (30 ml)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Husk the Tomatillos: Carefully peel off the husks and rinse the tomatillos to remove the sticky residue from their skins. Cut them in half and place them cut side down on a large, foil-lined cookie sheet.
- Prep the Other Veggies: Split the tomato and two of the fresh jalapeños in half and place them cut side down on the cookie sheet.
- Roast: Char the veggies at 450 F for 15-25 minutes. You can also turn the broiler on high for the last 2-3 minutes of the cooking time to really char them a little more. Remove them from the oven and let them cool for a few minutes.
- Puree: Dump the roasted veggies and any juices from the tray into a food processor. Add the onion, garlic, cilantro, citrus juices, and spices and pulse to combine.
- Add the Heat: Gradually add some of the remaining fresh jalapeño with the seeds and membranes to make the salsa medium spicy. I used about 3/4 of the fresh pepper, but the amount of spice is up to you.
- Adjust Flavors: Taste the salsa and adjust the amount of lemon and lime juice and spices to taste. Keep in mind that the salsa will taste less spicy when it is cold and when it is served with other foods.
- Enjoy: Serve the tomatillo green salsa right away with tortilla chips or other Mexican dishes. Cover and refrigerate leftovers for up to 1 week. The salsa will thicken dramatically in the fridge from the naturally occurring pectin in the tomatillos, but simply stir it well before serving.
- Make it easy to roast the veggies by putting the tomatillos on a separate tray from the tomato and jalapeños. They will finish first, so then you can leave the other veggies in to roast a little longer.
- Make sure to use a rimmed cookie sheet for the tomatillos; they release a lot of juices as they roast, and that will get all over your oven if you don't use a rimmed pan.
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: chipotle salsa, recipe