Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

SairajB
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

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  • Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

12.7 calories; 0.5 g protein; 2.5 g carbohydrates; 0 mg cholesterol; 2 mg sodium. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2005
This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoother. Very Very Good! Read More
(84)

Most helpful critical review

Rating: 3 stars
08/20/2013
I made this salsa and it's just ok. I didnt add any water since I like a very thick salsa. I really liked how the roasted garlic flavor came through. I did add some lemon/lime juice to try and brighten up the salsa and some cilantro but this just didnt taste bright and vibrant which is what I was looking for. I will continue my search for the best tomatillo salsa. Read More
(5)
138 Ratings
  • 5 star values: 96
  • 4 star values: 34
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/17/2005
This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoother. Very Very Good! Read More
(84)
Rating: 4 stars
10/04/2007
This salsa was excellent after I followed suggestions by another reviewer to cook off the raw taste from the salsa. I cooked the salsa for 5 mins on med to med low heat.I also added lime juice and some ground cumin to add a little more smoke to the flavor. I will make again for sure. Read More
(76)
Rating: 5 stars
06/08/2006
Wonderful! I used two jalapenos, but will do one next time so it will have heat that doesn't get in the way of the flavor. Can't say enough about this one. Only change I made was to do more of a roast (400 degrees for until "roasted" looking, then broil to brown well). Perfect. Two of us killed this in about 2 days. Read More
(63)
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Rating: 4 stars
06/07/2011
For those of you that aren't certain about roasting the tomatillos the skin should be very dark brown to black.Also if you halve the tomatillos and put them cut side down on a foil lined cookie sheet you don't have to turn them. This is the method I use to roast my tomatillos and peppers for Chili Verde and it worked very well for this recipe. Read More
(49)
Rating: 5 stars
07/25/2005
I LOVE this stuff. It was surprisingly easy to make despite the fact that I was nervous about charring vegetables for the first time - also my first go with tomatillos!!! It doesn't exactly taste "smoky" - maybe I should leave a little more of the charred skin on next time (I wish there was a bit more technical advice in the recipe because the tomatillos charred up and became very soft so it was hard to "scrape" them). It also has some nice spice to it - if you like salsa's very spicy I would even dare say you could add another jalapeno or two. This recipe does not make a lot so if you are preparing it for a party I would double the recipe (let's put it this way - I could wolf down the whole thing in one sitting if I allowed myself to!!!). Read More
(29)
Rating: 5 stars
08/26/2007
Loved this!!! I took another reviewers advice and added some finely diced onion at the end. I used 1 1/2 lbs of tomatillos (grew them in the yard--very easy) two jalepenos and added a little ground chipotle (1/4 tsp). It turned out wonderful. I highly recommend it. Read More
(29)
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Rating: 5 stars
05/22/2008
Excellent! Roasting all the ingredients really makes the difference. I used three different types of mild peppers in addition to what was called for in the recipe and added some cumin and cinnamon. Really worth the time and it keeps really well. Read More
(20)
Rating: 5 stars
09/21/2011
I'm not sure if it's fair of me to rate this because I changed it a little but I feel I must because I loved what I ended up with so much! Basically I followed the recipe but instead of the 3 jalepenos I used 1 jalepeno and one poblano pepper and cored and seeded both of them to create a mild salsa. When roasting I put the pan on the middle rack and did not preheat because I thought that would help the tomatillos have time to soften before burning. When one of them split open is when I removed them. I also added about 1/8th cup of chopped red onion to the blender. WOW! I was blown away by the delicious flavor! Read More
(18)
Rating: 5 stars
08/08/2006
This was a great recipe... VERY spicy! To tone down the recipe I added lemon juice to the final product. Very good. I will make again! Read More
(14)
Rating: 3 stars
08/20/2013
I made this salsa and it's just ok. I didnt add any water since I like a very thick salsa. I really liked how the roasted garlic flavor came through. I did add some lemon/lime juice to try and brighten up the salsa and some cilantro but this just didnt taste bright and vibrant which is what I was looking for. I will continue my search for the best tomatillo salsa. Read More
(5)