Tomatillo Salsa

Tomatillo Salsa

Flavors in Mexican Cuisine are bold and beautiful, but can be daunting to try to replicate in the kitchen. Years of taco taste testing and tweaking of this salsa recipe have results in this quite simple recipe. Once you have the balance of flavors down, making this is a really simple process. It’s also very forgiving since everything is being blended together. Once everything is together, you can easily balance it to your own tastes. Because all of the ingredients do play a crucial role, this recipe is great to really dig into training yourself on how ingredients change the flavors of dishes.

Ingredients

Roasting Ingredients

  • 12 Tomatillos – Looking for medium to large
  • 1/2 Large Onion
  • 2 Cloves Garlic – Do yourself a favor and roast a whole head of garlic, the flavor of roasted garlic can elevate so many other dishes. The rest of this clove went into some fantastic refried beans
  • 2 Jalapenos – This is the tricky ingredient. The heat level of grocery store jalapenos can very drastically, even from one jalapeno to the other right next to it. That’s why you see a bunch on the tray. I’ve been tricked with purchasing a batch of duds before, as well as lit on fire by jalapenos that were way hotter than a jalapeno should be.

The Rest

  • 1/2 Large Lime
  • 1 Bunch Cilantro – I’ll cut about right below the middle of the bunch above and use the whole top 2/3 of the bunch in the salsa. The more you can use of herbs, the less wasteful you are. Only the very bottom most stems of herbs are going to be bitter, and especially in a recipe like this where you are blending everything, the more the merrier. Certainly do not waste your time plucking individual leaves off of stems for this, unless you want to save a few to be fancy during plating.
  • 1/2 tsp Salt
  • 1/3 Cup Hemp Seeds
  • 1 Cup Water

Instructions

1 Preheat Oven to 420 Degrees

While you are doing this, take the husks off of your tomatillos, and wash all your vegetables. Especially tomatillos, it is very easy for dirt and critters to find their way in-between the husks and the fruit itself.

2 – Add Tomatillos, Onion, Garlic, and Jalapenos to oiled oven pan

A well oiled pan is more crucial in roasting recipes than anywhere else, especially if you are lining the pan with foil. The oil will retain heat and help to get a roast / caramelization color on both sides at the same time, making it less likely for you to burn one side well having the other raw. Hemp Oil is the recommended oil for use always when lining a pan for a high heat recipe like this because it has a high smoke point (450). Don’t use Canola, Coconut, or Grapeseed in any recipe using temperatures above 400.

3 – Roast for 20 minutes, check and flip ingredients as necessary with tongs

4 – Roast for additional 20 minutes or until well charred, then take out and let rest for 10 minutes

You’re looking for a nice super dark brown almost black color on as much of the skins as you can get. The tomatillos may start to “pop” on you, and once you lose one or two to this, it’s a good time to take everything out of the oven, so you don’t end up with pan soup. Resting is a critical step. Don’t immediately go to the next step or you’re going to be working with burning hot materials and a blender, which is not a safe combination.

5 – Cut tops off of jalapenos, bottom stems off of cilantro, and add all to blender

If you are heat adverse, there is a couple of things you can do here. I would add the jalapenos 1/2 a jalapeno or even 1/3 of the jalapeno at a time, and then move to the next step and taste and then keep adding until you hit the right heat level. If you are super adverse to heat, cut the jalapenos in half and deseed them before adding 1/3 at a time. The roasted pepper flavor is something you do want to get into this salsa as much as possible so I would try to avoid omitting the jalapenos if you can. If it ends up too hot for your taste, do not worry it’s not ruined! Keep scrolling below for how to adjust with cream to bring the heat down.

6 – Taste, and adjust to taste

Heat with the jalapenos, salt level, and citrus with your lime are going to be the main balance ingredients. You can add more water as well if you feel it may still be too thick, the water content in tomatillos can vary greatly. See below for some additional recipe option changes like adding avocado!

Condensed Recipe

Tomatillo Salsa

Bold and refreshing, making your own salsa is a simple task that will keep you coming back for more!
Prep Time10 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Dressing, Salsa
Servings: 16 Servings
Calories: 36kcal
Cost: $5

Equipment

  • Blender, Immersion or Tabletop
  • Oven

Ingredients

Roasting Ingredients

  • 12 Tomatillos
  • 1/2 Large Onion
  • 2 Cloves Garlic
  • 2 Jalapenos

The Rest

  • 1/2 Large Lime
  • 1 Bunch Cilantro
  • 1/2 tsp Salt
  • 1/3 Cup Hemp Seeds
  • 1 Cup Water

Instructions

  • Preheat Oven to 420 Degrees
  • Add Tomatillos, Onion, Garlic, and Jalapenos to oiled oven pan
  • Roast for 20 minutes, check and flip ingredients as necessary with tongs
  • Roast for additional 20 minutes or until well charred, then take out and let rest for 10 minutes
  • Cut tops off of jalapenos, bottom stems off of cilantro, and add all to blender
  • Taste, and adjust to taste

Nutrition

Serving: 0.25C | Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg

Variations

There’s some pretty fun additions you can do with this base salsa as well to make tasty variations. Avocado Salsa is a go to for myself when making this, however I know not everyone is as fortunate to have cheap avocados available to them like we do in California, so I left it out of the main recipe. You can do half an avocado for each cup of salsa, so for this recipe 2 avocados, plus another half a cup of water to balance out the consistency, will turn this into a delicious thick avocado salsa. Don’t try to put too much more avocado in it, or the ratio will outweigh the salt and lime content, and you run the risk of the salsa browning over time.

If you want to turn this salsa into a creamy salad dressing, add 2-4 Tablespoons of the cream of your choice while blending. I prefer to use Mexican Crema to keep the flavors authentic, but you can used regular Sour Cream, or even Greek Yogurt in it’s place. This is also your safe out in case the salsa came out too hot from the jalapenos. Add a tablespoon of cream at a time to cool it down to a desired heat level.

 

 

Looking to try this recipe at home? The first step is of course making sure you have all of the necessary ingredients! We wouldn’t be doing our jobs if we didn’t suggest you consider purchasing the Hemp Seeds from us. And while you’re at it, feel free to browse our entire line of Hemp Foods available.

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