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Marissa Bolden

SMALL BATCH TOMATILLO SALSA

Bright, tangy, fire-roasted salsa perfect for chips, tacos, and everything in between. Made in minutes with minimal ingredients.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 13 oz
Ingredients Method

Ingredients
  

  • 5 tomatillos husked and rinsed
  • 4 cloves garlic
  • 1 poblano pepper
  • 2 jalapeños
  • ½ bunch fresh cilantro
  • 1 yellow onion
  • 1 lime
  • 1 teaspoon salt or to taste

Method
 

  1. Broil Vegetables: In a dry cast iron skillet, place the tomatillos, onion, garlic, poblano pepper, and jalapeños. Broil for 5-10 minutes, or until the vegetables are tender, blistered, and slightly blackened.
  2. Blend Ingredients: Transfer the broiled vegetables (keep the skins on) to a blender. Add the fresh cilantro, the juice of one lime, and 1 teaspoon of salt.
  3. Process Salsa: Blend on low speed until the ingredients are broken down, but the salsa still retains a slightly chunky texture.
  4. Season and Serve: Taste the salsa and adjust seasoning as needed with additional lime juice (for acidity) or salt. Serve immediately.