Purple Tomatillos for Salsa Verde

Roasted Tomatillo Salsa Verde


  • 5 pounds tomatillos, husked and halved
  • 2 small onions, chopped
  • 1 1/2 tablespoons chopped garlic
  • 1 1/2 tablespoons kosher salt
  • 3 habanero chile peppers, seeded and chopped
  • 2 ‘Anaheim’ chile peppers, seeded and chopped
  • 2 pasilla chile peppers, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • Grated zest and juice of 1 lime

Directions: 1. Place the tomatillos cut side down on a baking sheet and set 4 inches below a very hot broiler. Once charred, flip and roast on the other side. Allow to cool.

2. Transfer the charred tomatillos plus their collected juices to a food processor. Add the onions, garlic, salt, peppers, cilantro, and lime. Pulse.

3. Pour into a large saucepan and bring to a boil, stirring frequently to prevent burning. Reduce the heat to low and simmer for 10 minutes.

4. Ladle into jars, leaving 1/2 inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.

Makes 3 pints

Leaving on the charred tomatillo skins after broiling gives the salsa added flavor. If you want, you can dial down the heat by using fewer habaneros or by substituting milder peppers, like anchos.

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