Just in case you are looking for a little different salsa, here is a recipe for Tomatillo Salsa with New Mexico roasted green chile. The chile adds a different flavor than other peppers but you still get the heat that you need in a salsa. Of course, if you don’t have any green chile, you can always substitute with another type of pepper. See the Kitchen Notes for some substitutions.
Like any salsa, you can use this Green Chile Tomatillo Salsa in a variety of ways – tostados, tacos, eggs, sandwiches, or with chips – just to name a few. Experiment and enjoy!
Green Chile Tomatillo Salsa Recipe
Yields a little over 2 cups
Prep time: 20 minutes
8 to 10 tomatillos, husked removed, washed to remove sticky surface, coarsely chopped (1.5 to 2 cups)
¼ cup onion, minced
1 garlic clove, minced (use a roasted garlic clove is you have it)
¼ to ½ cup chopped roasted and peeled green chile
1/8 tsp. ground coriander, toasted
1/8 tsp. ground cumin, toasted
1 tsp. vinegar
¼ tsp. salt
¼ tsp. sugar
- Coarsely chop the tomatillo and transfer to a processor. Pulse until finely chopped. (Don’t over do it or you’ll end up with tomatillo soup.)
- Transfer tomatillo to a colander and let drain while you prepare the rest of the ingredients.
- Transfer all ingredients into a bowl and stir.
- Use immediately or refrigerate until ready to use. Keeps in the refrigerator for 5 to 7 days.
Tomatillos are more common in Mexican cuisine, but through the years they have found their way into New Mexican cuisine – which is not surprising given our location. Tomatillos and green chile make a mean green chile sauce which is perfect for people who want the flavor of the green chile but with less heat.
The tomatillos – The greener smaller tomatillos are the best if you can find them. They are more tart which we like. For this recipe, avoid the lighter, yellowish fruit if you can. They are riper which yields a “softer” salsa as opposed to a crispy salsa. The riper ones work great in a sauce, but not in this salsa.
Tomatillos have a sticky, waxy film on the surface, so when you wash them, you might have to scrub a little harder than most fruit to remove the film.
I don’t roast the tomatillos because I love the tartness and texture of leaving them raw. In the fall I’ve been known to substitute the tomatillos with “small” green tomatoes. The result is not quite the same, but close enough.
The green chile – I use anywhere from 1/4 cup to 1/2 cup chile, depending on how hot I want it and how hot the chile is. You can always substitute 1 to 2 tablespoons of fresh, minced jalapeno or pickled jalapeno as well as poblanos or your personal favorite green pepper.
The seasoning – Since I usually have coriander and cumin seeds, I toast about 1/2 tsp. of each type of seed in a skillet, grind them together, then add 1/4 tsp. of the mix. The remaining seasoning gets added to another dish during the week.
Some of you may be asking “what is the red?” Roasted New Mexico green chile usually has a few roasted red chiles mixed in because not all of the red chile gets pulled before roasting. So we get a mix with a lot of green and a little red. I love a little red because it makes things pretty – and it is my favorite color.
If you like this salsa, then you’ll also like these red and green chile sauces.
This Tomatillo Salsa recipe has been linked up to the following blog hops. Be sure to click on the links for more fabulous recipes.
Freaky Friday, Weekend Potluck, Foodie Friday, Mix It Up Monday, Mouthwatering Monday, Hearth and Soul, Full Plate Thursday, It’s a Piece of Cake, Made With Love Mondays, Whole Food Wednesday, Fat Tuesday, Bizzy’s Recipe Box, What’s Cooking Wednesday?, My Meatless Monday
This recipe was featured on Full Plate Thursday over at Miz Helen’s Country Cottage.