Key Takeaways:
- Flavor Profile: Charred tomatillo salsa verde has a smoky, spicy, and tangy flavor, thanks to the tartness of limes and the charred tomatillos. Perfect for Southwest cuisine or as a dip with chips.
- Tomatillos 101: Tomatillos are not green tomatoes but are part of the nightshade family. They are smaller, firmer, and more tart than green tomatoes, with a papery husk.
- Choosing Tomatillos: Select smaller, firm tomatillos with light brown husks. They can be stored on the counter or in the fridge for up to a month.
- Homemade vs. Store-Bought: Homemade salsa verde boasts superior flavor, avoiding the salty, unripe taste of store-bought versions by incorporating smoky, roasted tomatillos.
- Charring is Key: Charring or grilling tomatillos and jalapenos is essential for a rich, smoky flavor. Use a hot, quality cast iron grill pan for the best results.
- Versatile Serving Ideas: Make it chunky or smooth, add avocado for creaminess, or mix with sour cream for a creamy dip. It’s a versatile addition to many dishes.
This charred tomatillo salsa verde has the perfect combination of smokey, spicy, with the tartness of limes. It goes great with my stuffed squash blossom poppers or any Southwest cuisine.
What makes it green? Tomatillo’s and no tomatillo’s aren’t green tomatoes. I will tell you that they do look like green tomatoes and have a kind of taste like green tomatoes. However, they are more tart than green tomatoes.
They are the same family as tomatoes- the nightshade family of plants. Tomatillos have an outside papery husk and are slightly sticky to the touch after removing the thin covering.
How to pick a good tomatillo
When choosing a fresh tomatillo, look for the smaller golf-ball-size ones, which tend to be sweeter. The husk should be a light brown color and fresh appearing. The ripe tomatillo retains its firmness, unlike a ripe tomato. If you don’t use your tomatillo immediately, store it in an open container on the counter or in the fridge. They will keep for up to a month this way.
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Why is homemade Salsa Verde so much better than purchased?
I never liked the salsa verde I purchased from a store. It reminded me of unripe, over-salted tomatoes with hot peppers thrown in to cover the saltiness and lack of flavor. I was never a fan of salsa verde until I discovered the wonderful smoky flavor of roasted tomatillo.
Now, I love to sing the praises of this tasty, tangy, spicy, and smoky charred tomatillo salsa verde, which is delicious with all my favorite Mexican dishes. Yes, I am a salsa verde convert, but I only made salsa verde from scratch.
What is the secret of an excellent Charred Tomatillo Salsa Verde?
Did I mention that the secret of an excellent salsa verde is charring or grilling the tomatoes and jalapenos? Make sure the pan is really hot, or the tomatillos will become mushy before they are correctly seared. Because of how hot you heat the pan, it is important to use a good-quality cast iron grill pan.
Do you want your Charred Tomatillo Salsa Verde chunky or smooth?
To give your salsa a chunky texture, coarsely chop one of the charred tomatillos and set it aside. Put the rest of the ingredients in a blender and pulse until smooth; if you love cilantro as much as I do, be generous. I go easy with the lime, though, as the tomatillos are already tart. Salt, for me, is optional, but a little bit does enhance all the flavors.
Bonus options:
Add a couple of ripe avocados to the blender for a Charred tomatillo avocado Salsa Verde. Finely chop a ripe tomato or red pepper and add it to the salsa. Serve with Chips and or your favorite Mexican dishes. Mix the Charred Tomatillo Salsa with some sour cream for Charred Tomatillo Crema Verde! YUM
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FAQ:
Q: What makes tomatillos different from green tomatoes?
A: While they look similar, tomatillos are more tart, firmer, and have a papery husk. They’re from the same nightshade family but offer a unique flavor profile perfect for salsa verde.
Q: How do I know if a tomatillo is ripe?
A: Look for smaller, firm tomatillos with fresh, light brown husks. They should not feel soft like ripe tomatoes.
Q: How long can I store tomatillos?
A: Tomatillos can be stored in an open container on the counter or in the fridge for up to a month.
Q: Why is charring important for salsa verde?
A: Charring tomatillos and jalapenos adds a deep smoky flavor, transforming the salsa into a richer, tastier version compared to raw or boiled ingredients.
Q: Can I customize the texture of salsa verde?
A: Yes! Keep it chunky by coarsely chopping one tomatillo, or blend everything smoothly. Adjust cilantro, lime, and salt to taste.
Q: What are some ways to enhance my salsa verde?
A: Add ripe avocado for creaminess, finely chop red peppers or tomatoes for texture, or mix with sour cream for a Charred Tomatillo Crema Verde. Perfect for dipping or topping dishes!
Charred Tomatillo Salsa (salsa verde)
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 1 lb tomatillos about 3-4 tomatillos
- 4 scallions
- 2 jalapeno peppers
- ½ cup cilantro packed
- ½ lime juiced
- ½ tsp sea salt optional
Instructions
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
- Heat a grill pan for several minutes on high until it is very hot.
- Cut the tomatillos in half and place on the hot grill pan, cut side down.
- Grill until you have char marks on the cut side. (about 3 minutes)
- Turn tomatillos over and cook on the other side for about 3 minutes more.
- Remove the tomatillos and grill the jalapenos and scallions until charred.
- Coarsely chop one of the tomatillos and set aside. (for chunky salsa)
- Put the rest of the tomatillos, scallions, jalapenos, cilantro, lime, and salt in a food processor and pulse process until blended and mostly smooth.
- Add the coarsely chopped tomatillo and adjust lime and salt to your liking.
