Three Tomatillo Salsas: Chopped, Blended OR Grilled

Photo accompanied a recipe by Kate Ramos at Chowhound (no photographer listed).  You can find more of her "nueva Latina" recipes at her blog, ¡HOLA! JALAPEÑO.

JP tells me that this week's bag from Glade Road Growing will include tomatillos and other makings for salsa.  I've included my favorite recipe for an easy peasy fresh salsa, plus more traditional recipes for a blended salsa verde and a roasted tomatillo salsa.

All of these recipes can be served immediately or covered and refrigerated for several days.  In that case, let the salsa come to room temperature before serving.

1.  Chopped:  Fresh Tomatillo Salsa

Makes about 5 cups


1 pound tomatillos, husked, rinsed and diced small
1 medium onion (white or yellow) peeled, root  and stalk end trimmed and diced small
1 or 2 medium jalapeños, seranos or chipotles, seeded with membranes removed and chopped coarsely
1/3 cup fresh cilantro, coarsely chopped
2-3 fresh limes, halved and squeezed (or enough to make 1/4 cup juice)
2 teaspoons sea salt


Place all ingredients in a glass mixing bowl, stir to combine, adjust seasoning as necessary, and serve.


2.  Blended:  Tomatillo Salsa Verde

Photo by Danny Kim for Bon Appetit

Makes about 2 cups


1 pound tomatillos, husked, rinsed and quartered
½ medium onion, coarsely chopped
1 garlic clove, crushed
1 jalapeños, serano or chipotle chile, seeds and membrane removed and chopped coarsely
¼ cup fresh cilantro
1 teaspoon sea salt


Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.


3.  Grilled:  Grilled Tomatillo Salsa

Photo by Colin Clark for Fine Cooking.Makes about 1 1/2 cups


10 medium tomatillos, husked and washed
1/2 cup onion, chopped
2-3 fresh limes, halved and squeezed (or enough to make 1/4 cup juice)
1 medium clove garlic, smashed peeled and chopped
1 jalapeño, serano or chipotle chile, seeded, membrane removed and chopped coarsely
2 teaspoons sea salt
1/4 cup fresh cilantro chopped
1/4 cup  scallions chopped


1.  Grill the tomatillos on gas or charcoal grill, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.  If you don't have a grill, you can roast them on a rimmed baking sheet 4 inches below a very hot broiler.

2.  Purée the tomatillos, onion, lime juice, garlic, chiles and a pinch of salt in a blender until it makes a smooth sauce.

3.  Transfer the salsa to a serving bowl.  Add the cilantro and scallions, and season to taste with salt just before serving.