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Tomatillo Green Chili Salsa

Tomatillo Green Chili Salsa is a bright salsa verde made by broiling charred tomatillos and green chiles, then blending until mostly smooth. The tangy, zesty flavor comes from roasted vegetables plus fresh cilantro, lime juice, and a pinch of kosher salt.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 56
Ingredients Equipment Method Notes

Ingredients
  

Tomatillo Green Chili Salsa
  • 1.5 lb tomatillos Husked and rinsed.
  • 2 poblano peppers
  • 1 jalapeño Stemmed.
  • 3 cloves garlic Unpeeled.
  • 0.5 small white onion Quartered.
  • 0.5 cup fresh cilantro
  • 2 tbsp lime juice
  • 0.75 tsp kosher salt

Equipment

  • 1 sheet pan

Method
 

Broil the vegetables
  1. Preheat the broiler and arrange the tomatillos, poblano peppers, jalapeño, garlic, and onion on a sheet pan.
  2. Broil for 8–10 minutes, turning the vegetables halfway, until they are charred and softened.
Char and prep for blending
  1. Let the roasted vegetables cool slightly, then peel the garlic and remove the stems and seeds from the peppers for a milder salsa (leave seeds in for extra heat).
Blend and season
  1. Blend the roasted vegetables with the fresh cilantro, lime juice, and kosher salt until mostly smooth, with a little texture remaining.
  2. Taste and adjust salt or lime juice as needed.
Serve or store
  1. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.

Notes

For the best salsa verde texture, blend only until “mostly smooth” so you keep some charred bits and a little chili body. Fridge: store in an airtight container up to 5 days; freezer: no (the tomatillos and cilantro can lose brightness after thawing). Dietary swap: for a no-salt option, reduce the kosher salt and add more lime juice to keep the flavor punchy.