Quick Roasted Tomatillo Salsita

Quick Roasted Tomatillo Salsita

Salsa Asada de Tomatillo

Recipe Yield

2 cups

Cooking time

20 minutes

Rate this recipe

4.34 from 6 votes

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove unpeeled
  • 1 thick slice of a large white onion (about 2 ounces)
  • 1 whole jalapeño or serrano chile or more to taste
  • 1/2 cup fresh cilantro leaves and upper stems coarsely chopped
  • 1/2 teaspoon kosher or coarse sea salt or more to taste

To Prepare

  • Pre-heat the broiler.
  • On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
  • In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

Comments

22comments inQuick Roasted Tomatillo Salsita

  1. B.L

    Apr 13

    Thanks pati your salsa is very good and using it again..

    1. Pati Jinich

      Apr 16

      Thanks for trying it!

  2. Luz

    Jan 08

    Pati, this salsa is delicious. I lost my mom before she could teach me how to cook and I thought I would never learn how to make things like this salsa, thanks to you I can make wonderful meals that remind me of the food my mom used to cook at home. Thank for all the wonderful recipes you have made available for us. Eres la

    1. Pati Jinich

      Jan 09

      Oh thank you so much for this lovely message, Luz. Sending you a big hug.

  3. Gail

    Jul 30

    I use it to cook tiny chicken omelets in. And it’s SO delicioso !!!!!!! I learned it in Mexico! I watched the mother in the family I lived with and she showed me how to make so many great dishes. I even got to help make mole poblano from scratch !! And I used the metate and molcajete too Many years sgo.. I still go back to visit since 1977! San Angel area in DF and now in Michoacan near Zinepecuaro. I love your show because you film there and you are like my wonderful people there!

    1. Pati Jinich

      Aug 01

      Aw thank you so much, Gail! 💕

  4. Mary

    Sep 02

    Hi Pati,
    I was wonder if I could can this salsa. If so, is there anything it is best to add to the salsa until the day it is served?

    1. Pati

      Sep 10

      Yes…just follow your normal canning process. And it is good to go…no need to anything to it when you serve it, Mary.

  5. jratliff3@satx.rr.com

    May 26

    trying to find today’s recipes for your daddy crispy chicken and your corn salad.

  6. Mark LeBahn

    May 24

    Pati
    Made this last nice. A real winner.

    Congratulations on your James Beard award. I bet you are eliated.

    Mark

    1. Pati

      May 25

      Oh I’m so glad you enjoyed the salsa, Mark! And I’m beyond elated 🙂

  7. Cathy

    Feb 20

    How long will the salsita keep in the fridge, and can it be frozen?

    Thank you.

    1. Pati

      Feb 22

      It will stay good in the fridge for like 5 days. I don’t recommend freezing it. ​

  8. David McDaniel

    Feb 18

    Absolutely amazing, I love your shows, and have tried a number of recipes. Absolutely the best. I used this as a salsa and also to make chili verde.

    1. Pati

      Feb 19

      Thank YOU David!

  9. Joanne

    Nov 05

    Can you tell me the best use for this salsa? Chips? As a base gravy for hot dishes? Thanks.

    1. Pati

      Nov 08

      Enchiladas, sopes, and so much more…

  10. Francine Paston

    Oct 15

    Hi Pati. I love your shows. Would this to tomatillo Salsita be good to use as an enchilada sauce?

    1. Pati

      Oct 31

      ​YES! It would be great. ​

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