Ingredients
Ingredients
- 2 lbs tomatillos (shucked and halved)
- ½ white onion (chopped)
- 1 7-oz can diced green chilis
- 4 cloves garlic
- ½ cup fresh cilantro (tightly packed)
- 1 to 2 Tbsp fresh lime juice
- ½ tsp sea salt (to taste)
- ¼ tsp sugar (optional)
Instructions
- Prepare Tomatillos: Peel the outer papery husks off the tomatillos and rinse them thoroughly to remove the sticky, waxy residue typical of their skin.
- Slice Tomatillos: Cut the tomatillos in half and place them cut-side down on a baking sheet for roasting.
- Broil Tomatillos: Set your oven to the high broil setting and position the baking sheet on the third shelf from the top, close to the heating element but not too close.
- Broil until charred: Broil the tomatillos for 6 to 8 minutes until they develop blackened spots and you see liquid seeping out, indicating they are nicely roasted.
- Blend Ingredients: Using tongs, transfer the broiled tomatillos to a high-powered blender or food processor. Add chopped onion, diced green chilis, garlic cloves, fresh cilantro, lime juice, sea salt, and optional sugar.
- Combine thoroughly: Blend all ingredients until the salsa reaches a smooth and well-combined consistency.
- Store or Serve: Use the salsa immediately for best flavor, or store it in an airtight container in the refrigerator for up to 2 weeks. For extended shelf life, consider canning with sterilized jars.
Notes
- Tomatillos have a natural sticky coating—rinsing them well before cooking is essential.
- Adjust lime juice and salt to taste for optimal flavor balance.
- Optional sugar helps mellow acidity but can be omitted for a more tart salsa.
- This salsa can be stored refrigerated for up to 2 weeks or longer if properly canned.
- Use a high-powered blender or food processor for best texture.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Mexican
