Quick Roasted Tomatillo Salsita
Salsa Asada de Tomatillo
Recipe Yield
2 cups
Cooking time
20 minutes
Rate this recipe
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
Christine W
Apr 23
I just made this. It’s so yummy! I was also given your cookbook for my birthday and have a few recipes I’ll be trying soon.
Thanks!
Pati Jinich
Apr 25
Yay, Happy Birthday Christine! Enjoy cooking out of the book 😉
B.L
Apr 13
Thanks pati your salsa is very good and using it again..
Pati Jinich
Apr 16
Thanks for trying it!
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
Pati Jinich
Jan 09
Oh thank you so much for this lovely message, Luz. Sending you a big hug.
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!
Pati Jinich
Aug 01
Aw thank you so much, Gail! 💕
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?
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.
jratliff3@satx.rr.com
May 26
trying to find today’s recipes for your daddy crispy chicken and your corn salad.
Pati
May 28
Here you go: https://patijinich.com/pati_2020/recipe/oaxacan-chicken-with-oregano-and-garlic/ https://patijinich.com/pati_2020/recipe/grilled-corn-salad/
Mark LeBahn
May 24
Pati
Made this last nice. A real winner.
Congratulations on your James Beard award. I bet you are eliated.
Mark
Pati
May 25
Oh I’m so glad you enjoyed the salsa, Mark! And I’m beyond elated 🙂
Cathy
Feb 20
How long will the salsita keep in the fridge, and can it be frozen?
Thank you.
Pati
Feb 22
It will stay good in the fridge for like 5 days. I don’t recommend freezing it.
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.
Pati
Feb 19
Thank YOU David!
Joanne
Nov 05
Can you tell me the best use for this salsa? Chips? As a base gravy for hot dishes? Thanks.
Pati
Nov 08
Enchiladas, sopes, and so much more…
Francine Paston
Oct 15
Hi Pati. I love your shows. Would this to tomatillo Salsita be good to use as an enchilada sauce?
Pati
Oct 31
YES! It would be great.