Tomatillo Salsa
A balanced green salsa featuring both roasted and fresh fruit
Why This Recipe Works
Roasting half of the tomatillos tames their sharp acidity while adding a subtle smokiness that rounds out the sauce. This dual approach gives you both the bright, citrusy punch of fresh fruit and the depth of charred skins.
Instructions
Adjust an oven rack to the upper-middle position and heat the broiler. Halve the tomatillos and toss half of them with vegetable oil on a rimmed baking sheet.
Broil the oiled tomatillos until the skins are spotty brown and charred, about 7 to 10 minutes. Let them cool completely before proceeding—the cool-down ensures the fresh cilantro and raw tomatillos stay vibrant.
Pulse the roasted tomatillos, raw tomatillos, onion, jalapeño, cilantro, lime juice, and garlic in a food processor. Continue pulsing until the mixture is slightly chunky and well combined, about 10 pulses.
Stir in the olive oil and season with salt and sugar to taste. The sugar helps balance the tomatillos' natural tartness, so adjust based on their ripeness. Serve at room temperature or chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
Can be made up to 3 days in advance; the flavors deepen as it sits.
What substitutions can I make?
- jalapeño chile: leave seeds in for a spicier salsa
