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Tomatillo Green Chili Salsa

Tomatillo Green Chili Salsa gets smoky, charred flavor by broiling tomatillos, green chilies, garlic, and onion, then blending into a tangy green sauce. Roast-to-salsa technique creates jade-hued chile-tomatillo goodness that’s great for quick weeknight tacos.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

Tomatillos, husked and halved
  • 8 tomatillos Husked and halved for even charring.
Green chilies
  • 2 green chilies Broiled until charred; remove stems after cooling slightly.
Garlic cloves
  • 3 garlic cloves Kept whole and broiled for mellow roasted flavor.
Onion, quartered
  • 1 onion Quartered so it softens and blends smoothly.
Cilantro
  • 0.25 cup cilantro Measure loosely packed for fresh green color.
Lime juice
  • 2 tbsp lime juice Added after blending for bright tang.
Salt
  • 0.25 tsp salt Season to taste; start with a small amount and adjust.

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Broil the vegetables
  1. Preheat the broiler and arrange the tomatillos, green chilies, garlic, and onion on a sheet pan in a single layer.
  2. Broil for 8 to 10 minutes, until the vegetables are charred and softened at the edges.
  3. Let the vegetables cool slightly, then remove the stems from the green chilies.
Blend into salsa
  1. Combine the charred tomatillos, green chilies, garlic, and onion with cilantro and lime juice in a blender.
  2. Blend until smooth or leave slightly chunky, depending on preference.
  3. Season with salt to taste, then chill before serving.

Notes

Pro tip: char the vegetables a little longer than you think for deeper smoky flavor, especially the tomatillos’ edges. Store in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (texture may be slightly softer after thawing). For a dairy-free option, no swaps are needed since this salsa is naturally vegan; for less heat, use fewer green chilies.