Tomatillo Salsa

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Well-Known Member
Feb 6, 2022
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Milwaukie, OR
This is my go-to salsa for all occasions, and can be easily modified to your liking, or changed up, but the method pretty much stays the same.

1 medium white onion, diced
~2 cups cilantro, rough chop
2 serranos, stem removed
1 habanero, stem removed
6 cloves garlic, whole, peeled
1 lb tomatillos, husked and rinsed
Salt (to taste)

1. Line a large sheet tray with aluminum foil
2. Move oven rack to top position and set oven to broil on high
3. Put tomatillos (stem side down so they don't roll on you easily), Serranos, habanero, and garlic on sheet tray. Wrap garlic in a small pouch of foil, and place tray in oven.
4. Broil for about 4-8 minutes, depending on your broiler. You should see the peppers and tomatillos start to charr. When charred, flip and repeat.
5. Put all contents of sheet tray in a blender and blend till smooth.
6. Pour blender contents out into a mixing bowl, and stir in onion and cilantro. Salt to taste.

Things I like to do to modify it is:

-Toast then hydrate some dried Mexican chilies, add them to the blender when ready. Really bumps up the flavor with the dried chilies, which I love working with. I like ancho and guajillo here, but most any will do!
-Do half tomatillos and half Roma tomatoes, or all Roma tomatoes.
-Change up the hot peppers to whatever you like or omit for a very mild salsa.
-Omit the onion and cilantro for a blended, smooth table style salsa/sauce
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You'll find this salsa wildly addicting, and attempting to put in on everything.
Add MSG to it as well, if you really want to eat the whole thing in one sitting... I love MSG.
Also, the tomatillos/tomatoes might burst, that's fine, let it happen... You want the tops to char pretty good but not burn. When dumping out into the blender, make sure you get all the juice in there from the sheet tray, there is great flavor in all that of course!
Just picked my first batch of tomatillos and made some salsa verde. Not as hot as the above recipe, but mighty tasty.
Venison burger with an egg and salsa Verde, breakfast my way


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