Green Chile and Charred Tomatillo Salsa

I am currently salivating as I wait for the weekend, hoping that my trusty local farmers market will finally have a batch of tomatillos for me to literally sink my teeth into.

This tomatillo salsa was born last summer after the local farmers market had a harvest of tomatillos I just could not resist. The addition of green chile and the char on the tomatillo gives this salsa a fresh, smokey flavor that is always a crowd pleaser.

Oh yes, though I didn’t grow eating these husked up gems they have quickly become a favorite for making, you guessed it, salsa. This salsa, though wonderful for dipping, goes way beyond chips. I use this salsa in and on almost everything from veggie burgers to tacos and enchiladas.

The wonderful thing about tomatillos. Tomatillos are rich in niacin, a vitamin that is involved in the process that breaks down food into usable energy for your body. Enjoying tomatillos, and this tasty salsa can support your body in providing you the sustained energy you need to tackle your day!

Peel off their husks, give them a rinse, add some heat and get cooking. I know it is easy to find pre-made tomatillo sauce at the supermarket but, as usual, nothing compares to making a fresh batch yourself.

I am a firm believer in making everything I can myself, and this includes sauces and will soon include underwear and bralettes. Separate post once I figure it out, but you get the idea. When you go on this journey towards a healthier, less-toxic life you come to realize that the more control you have over what goes in, on and around your body the better. This sauce is so delicious, you may want to do just that but I encourage you not to – this salsa is made to be savored to the last drop!

But hey, to each their own.

Besos, Caro

Green Chile and Charred Tomatillo Salsa

I love salsa. It is flavorful, easy to change up and helps you get your veggies in.  I’ve used this savory addition on my enchiladas for a twist, in my veggie burgers for a flavor boost, as a salad dressing and simply stirred into rice. Really, the sky is the limit with this beautiful and addictive sauce!


  • 1 pound tomatillos husked and halved
  • 1 green chile seeded and roughly chopped
  • 3 cloves garlic crushed
  • 2 jalapeño peppers stemmed, halved and seeded
  • 1/2 cup fresh cilantro finely chopped
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt


  • Turn oven to broil.
  • In an oven safe dish, add tomatillos, onion, green chile, garlic, and jalapeño. Place in oven and broil for 6 minutes, or until vegetables begin to char and blister.
  • Remove from oven and allow to rest until cool enough to handle
  • Transfer broiled vegetables to blender and pulse until a chunky salsa forms.
  • Pour salsa into a bowl and stir in cilantro, lime juice, and salt.


 Double the recipe and freeze half in an ice cube tray. It make a wonderful addition to sauces, soups and stews and can be easil stirred into a pot of rice or pasta salad!

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