Tomatillo Salsa Recipe (2024)

It's also common in Mexico to add a little acid-lime juice or apple cider vinegar as well as a little union to pique the flavor. I make this salsa with half or all the the ingredients poached or broiled, as a previous reviewed noted. It's an excellent alternative to all raw.

I made this exactly by the recipe, but I wanted less, so I just used half of everything and 1 whole serrano. It came out great, but very picante! Ahooah! My husband loved it. Served it with Sizzling Pork Tacos, which were also very good.

Tomatillos, chilis, onion and garlic are always broiled until starting to blacken and release liquid. Chilis must be broiled on all sides and peeled- skins disrupt the sauce..Put the chilis (and one squishy tomatillo to help blend) in blender first so they get super smooth and mascerated. Then add onion, then tomatillo- with the liquid from your broiler pan.If your salsa is too spicy add avocado in blender to temper and smooth..

Really? The proper way everyone knows? I too always followed recipes that blackened the pepper and tomatillos, which is great. I recently tried it this way and was delighted by the fresher take—great with broiled salmon, on eggs, roasted veg, or even as a no oil salad dressing. Take a chance. Sometimes roasted, sometimes raw.

Not a good recipe at all. Everyone knows that these ingredients are always broiled first to deepen and soften their flavors - gives a richer smokey taste. Lime juice is also added.

Fine as it is. No impending need for roasting. Fresh taste.

Hold back on the water and only add as much as needed to reach your desired consistency.

This is the way I made it before I learned that the proper way to make salsa is to grill or broil the tomatillos, and chili plus a small yellow onion, peeled and halved, and a few cloves of garlic before processing in a food processor. I also add some fresh lime juice to the mix at the end. I usually use jalapeños (with the seeds and ribs for extra heat) because that's what I grow. The NYT recipe is for very lazy people only. For those who hate cilantro, try using chervil instead.

I boil the tomatillos and peppers till skin breaks on tomatillos then put in processor.

I’m Mexican and both raw and cooked salsas are authentic. There is no right one. It comes down to what you’re looking for in your dish, raw will always be more fresh and feel lighter, and this is an amazing recipe!

Made this last night and it was outstanding. I did add a handful of cherry tomatoes, two jalapenos (halved and scraped of the rib and seeds) and half an onion. Put it all on a sheet pan and broiled it for about 15 mins or so, until the mix was a little browned and bubbly. Tossed in a TBL of taco seasoning and a TBL of cumin on top when I pureed it in the food processor. Oh, my.

Really? The proper way everyone knows? I too always followed recipes that blackened the pepper and tomatillos, which is great. I recently tried it this way and was delighted by the fresher take—great with broiled salmon, on eggs, roasted veg, or even as a no oil salad dressing. Take a chance. Sometimes roasted, sometimes raw.

I would add another pepper, less water, a splash of white vinegar, and garlic salt to taste! I also drained mine through a fine mesh which helped get unnecessary liquid out.

This is a “fake” salsa. Grilled tomatillos and chili peppers is the correct way to make an authentic salsa. Also 12 tomatillos and 1 or 2 Serrano will yield an extremely sour/tangy salsa rendering it borderline inedible I wonder if Sam has actually prepared and consumed this salsa

Fine as it is. No impending need for roasting. Fresh taste.

Surprisingly good. Hardest part is washing the blender parts. Fresh taste. You could even consume this as a spicy smoothie instead of using it as a dip or sauce.

Tomatillos, chilis, onion and garlic are always broiled until starting to blacken and release liquid. Chilis must be broiled on all sides and peeled- skins disrupt the sauce..

I just made a batch of tomatillo salsa yesterday. I've made a cool discovery. If you bring shopped tomatillos to a boil for a second it thickens the salsa. Gives it a great body. I wonder if it has anything to do with pectin?

I roast the tomatillos and chiles in a dry cast iron pan to slightly blacken. Then I fry the sauce in olive oil.

If you can find them, heirloom tomatillos (the purple ones) make the salsa verde outrageously good. Salsa verde freezes very well. It allows you to always have some on hand and ready to go. Just seal the bag well or vacuum seal. I agree with those who roast the tomatillos before processing. You can also roast the lime, garlic, chile and onion.

I boil the tomatillos and peppers till skin breaks on tomatillos then put in processor.

Tomatillos, chilis, onion and garlic are always broiled until starting to blacken and release liquid. Chilis must be broiled on all sides and peeled- skins disrupt the sauce..Put the chilis (and one squishy tomatillo to help blend) in blender first so they get super smooth and mascerated. Then add onion, then tomatillo- with the liquid from your broiler pan.If your salsa is too spicy add avocado in blender to temper and smooth..

Not a good recipe at all. Everyone knows that these ingredients are always broiled first to deepen and soften their flavors - gives a richer smokey taste. Lime juice is also added.

This is the way I made it before I learned that the proper way to make salsa is to grill or broil the tomatillos, and chili plus a small yellow onion, peeled and halved, and a few cloves of garlic before processing in a food processor. I also add some fresh lime juice to the mix at the end. I usually use jalapeños (with the seeds and ribs for extra heat) because that's what I grow. The NYT recipe is for very lazy people only. For those who hate cilantro, try using chervil instead.