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Fire Roasted Tomatillos Make This The Perfect Salsa Verde Recipe

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Tomatillos ~ A Salsa Verde Must!, Mexican cuisine, small green fruit, green salsa recipe, roasted tomatillo recipe, ingredients, directions, garden, planting, all about tomatillos, chilled sauce, green sauce, condiment, zesty, paper husks,  Latin American green sauces, sweet-sour, searing, piquante, delicious dip, fire roasted tomatillos

Salsa verde, or green salsa, is a delicious dip made from fire roasted tomatillos.

Are you familiar with the tomatillo? It is a plant of the tomato family bearing small, spherical fruit. Tomatillos (Spanish is toma verde) are a staple in Mexican cuisine.

Today I have a green salsa recipe that you will love so much you will want to make it year after year. Tomatillo salsa verde is so very simple, yet so fresh and good chilled, especially on a hot day!

About Tomatillos In 150 Words Or Less

Tomatillos ~ A Salsa Verde Must!, Mexican cuisine, small green fruit, green salsa recipe, roasted tomatillo recipe, ingredients, directions, garden, planting, all about tomatillos, chilled sauce, green sauce, condiment, zesty, paper husks,  Latin American green sauces, sweet-sour, searing, piquante, Seeds are reddish and very much like tomato seeds. Heirloom.

Seeds are reddish and very much like tomato seeds. Heirloom.

Tomatillos are very easy to grow from seed and quick to produce fruit. Sow several seed right into your garden soil in late May where it will get full sun. I did it for the first time this year, and it is easy (seeding right into the garden in late May).

Keep well watered until the seedling is established. Choose your strongest seedling and thin to ONE plant ~ they get pretty big (3′ x 3′ or more), and one plant will give you more than you can use and some to share.

It will usually begin bearing in 65 days. The younger (greener) the tomatillos are, the more zesty. From 1 – 1 1/2 inches is perfect.

Tomatillos ~ A Salsa Verde Must!, Mexican cuisine, small green fruit, green salsa recipe, roasted tomatillo recipe, ingredients, directions, garden, planting, all about tomatillos, chilled sauce, green sauce, condiment, zesty, paper husks,  Latin American green sauces, sweet-sour, searing, piquante, In husks off the plant

The tomatillo fruit is surrounded by a paper-like husk. As the fruit matures, it fills the husk and can split it open by harvest-time. Tomatillos are a key ingredient in fresh and cooked Latin American green sauces.

Fire Roasted Tomatillo Salsa Verde Recipe

It is roasted tomatillos that make this Salsa Verde recipe memorable! Enjoy the sweet-sour richness of this roasted version where tomatillos bring a tangy brightness. The undercurrents of the fresh hot green chile adds excitement, all of which adds up to a condiment most of us simply don’t want to live without.

Ingredients

Tomatillos ~ A Salsa Verde Must!, Mexican cuisine, small green fruit, green salsa recipe, roasted tomatillo recipe, ingredients, directions, garden, planting, all about tomatillos, chilled sauce, green sauce, condiment, zesty, paper husks,  Latin American green sauces, sweet-sour, searing, piquante, Cut in halves after removing husks.

Cut in halves after removing husks.

3/4 lb. (20-30) tomatillos, peeled, washed and halved (remove the stem area if it is large)

1/2 small onion, diced

1/3 cup of cilantro, stems removed, minced

1/2 lime, juiced

2 jalapenos, halved, stem and seeds removed

1/4 tsp sweetener (I used a dash of stevia)

1/2 tsp sea salt

1 clove of garlic, minced or pressed

Directions

Tomatillos ~ A Salsa Verde Must!, Mexican cuisine, small green fruit, green salsa recipe, roasted tomatillo recipe, ingredients, directions, garden, planting, all about tomatillos, chilled sauce, green sauce, condiment, zesty, paper husks,  Latin American green sauces, sweet-sour, searing, piquante, roasted tomatilloes and peppers

Roast until skins blister and blacken a bitHeat the broiler to high (or roast them without water on the stove in a hot skillet like I did). Place the tomatillos and jalapeno halves skin side up on a baking sheet.

Broil for about 4 minutes or until the skins have browned and blistered. Place everything in a blender and pulse until few chunks remain or to the texture you prefer.

Chill the resulting salsa and serve.

Just dip your burritos or corn chips into this piquante green salsa or top off chicken or roasted zucchini. The flavor is indescribably delicious!

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Tomatillos ~ A Salsa Verde Must!, Mexican cuisine, small green fruit, green salsa recipe, roasted tomatillo recipe, ingredients, directions, garden, planting, all about tomatillos, chilled sauce, green sauce, condiment, zesty, paper husks,  Latin American green sauces, sweet-sour, searing, piquante, 

¡Buen apetito!

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Thanks for reading!

Jacqueline
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Comments

  1. Thank you for sharing this recipe-we LOVE salsas at our home 🙂
    Last year we u-picked tomatillos at a local farm and I made double batches of tamale sauce for the holidays—it freezes well, if you’d like to try that, too!

  2. I just made homemade salsa for the first time last week. So delicious! How nice that your variety can be frozen. I will look forward to trying it and thank you for posting it for us!

  3. I have heard this is the hardest salsa there is to make, do you conquer? I am going to give this a GO! A+++
    Jess ~ the balanced libra I’m a new subscriber 🙂

  4. I’ve had things with tomatilleos but never actually made anything with them by myself. I am so glad I learned something new about tomatilloes today! Thanks for sharing! I love salsas, so I would love to try making some with tomatilloes next time! Also, thanks for sharing with Healthy 2day Wednesdays! I hope you’ll participate this week!

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