Tomatillo Salsa is such a tasty alternative to traditional salsa. It’s a little sweet and a little spicy and absolutely perfect. It’s great by itself with just some chips, but it would be great as a green enchilada sauce as well.
Wondering what the heck a tomatillo is? It’s sort of like a green tomato, but has a thin papery husk. They can’t really be swapped for each other in recipes, but tomatillos make the most delicious salsa and green sauces for Mexican food. My mouth is watering just thinking about what I’m gonna do with the bowl on my counter.
I have been making this tomatillo salsa recipe for over 10 years and it just always makes me happy when I make my first batch at the beginning of every summer. Once it’s grillin’ season, it means it’s tomatillo salsa season in my house.
Don’t let those weird little green vegetables freak you out. They are easy to work with and can be made into a green enchilada sauce, tomatillo ranch dressing, and they are great paired with chicken too.
Is a Tomatillo in the Tomato Family?
Tomatillos are not part of the tomato family. However, both tomatillos and tomatoes are part of the nightshade family. Tomatillos are also known as the Mexican Husk Tomato because they have a thin papery shell.
Tomatillos are not toxic, so raw tomatillos are safe to eat but they are acidic and sharp. Cooking tomatillos really helps to mellow out the flavors.
The Best Tomatillo Salsa Recipe
This is by far the best tomatillo salsa recipe I’ve ever had. I got the original recipe from a local cooking class but I’ve changed and tweaked it over the years to make it even better. I love this so much and I often joke to forget the chips and just give me a straw.
Seriously, y’all…don’t let the roasting part scare you away from making this salsa. It only takes about 20 minutes and you can do it on an indoor or outdoor grill or even directly over a gas cooktop flame.
This Tomatillo Salsa is such a tasty alternative to traditional salsa. It's a little sweet and a little spicy and absolutely perfect. It's great by itself with just some chips, but it would be great as a green enchilada sauce as well.
2 pounds green tomatillos (about 15 large), paper shells removed
6-8 garlic cloves
1 sweet onion
1/2 bunch fresh cilantro, leaves only
1/4 cup sugar
1/2 cup vegetable stock
sea salt, to taste
Grill tomatillos and jalapenos until darkened and blistered. Put the jalapenos into a plastic bag for 5 minutes and then peel off darkened skin. Let everything cool to room temperature.
Place onion and garlic in food processor. Process until finely chopped. Add remaining ingredients and process until desired consistency. Season with extra salt and/or sugar if desired.
Store in the refrigerator for several hours or overnight to let the flavors develop.
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