Fire Roasted Tomatillo Salsa

Fire-Roasted Tomatillo Salsa

This Fire-Roasted Tomatillo Salsa might just be a revelation to you. It’s a fantastic salsa, a blend of bright, tart tomatillos, jalapeno for a bit of bite & onion for depth, plus I’m giving you my Tomatillo Salsa secrets!

Fire Roasted Tomatillo Salsa
Fire Roasted Tomatillo Salsa

There’s a little change up in this salsa that’s pretty unique. See most tomatillo salsa is simmered with broth, but I wanted Fire Roasted. So I thought I would roast everything, then simmer in the traditional way. The salsa just wasn’t as thick and chunky as I wanted. There was just too much liquid.

I also wanted my tomatillos, which I’d roasted with such care, to keep their freshness. I strained the whole works, poured all the juices back in the pan and reduced them to an almost a caramelly syrup.

The smell, alone, when that sauce simmers will make you crazy, let alone the taste of this salsa! This may have started as a mistake, but is now my go to method to make my Fire Roasted Tomatillo Salsa.

Fire Roasted Tomatillo Salsa
Fire Roasted Tomatillo Salsa

Salsas are a personal thing. I like to make a lot of mine with a pinch of sugar, a sprinkle of salt, a few dashes of vinegar and maybe a little lime to finish it off.

As far as heat level? I learned long ago to roast up jalapenos and toss them in the freezer in Ziplocs, several to a bag. Jalapenos vary in heat, so that gives you a lot of flexibility to go by taste.

I think a good rule of thumb would be one jalapeno to a pound of tomatillos for very mild salsa, two for mild, three for medium, four for medium hot and so on. I usually use four because I like a good bite. Your mileage may vary.

Fire Roasted Tomatillo Salsa
Fire Roasted Tomatillo Salsa

Fire Roasted Tomatillo Salsa

  • Servings: 3 cups
  • Difficulty: easy
  • Print

  • 2 pounds tomatillos, husks removed
  • 2 to 8 jalapenos, to taste
  • 2 large onions, skin on, halved
  • 2 to 3 cloves garlic, skins on, optional
  • 1 cup chicken broth
  • 1/2 teaspoon sugar or to taste
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons vinegar or to taste
  • lime juice, optional, to taste

Place tomatoes, jalapenos, onion and garlic on a lipped tray lined with aluminum foil. Arrange with the larger items on the edges and the smaller items lined down the center. Onion should be cut side down.

Place under broiler on high, and place tray five inches or so below, generally the second shelf down. Broil 10 to 15 minutes until vegetables are slightly charred, turn and broil on the second side. Check these often, turning and removing as needed. Cool until easy to handle.

Remove stems from tomatillos and peppers and the seeds from the peppers if desired, working over a bowl to catch the juices. Remove skin and stem from onion and paper from garlic, if using.

Add all vegetables to food processor, reserving any juices. Process to desired chunkiness, generally three or four short pulses. Remove to a strainer over the bowl to catch the juices, and set aside the tomatillo mixture.

Place the juices and chicken stock in a pan, heat over medium-high heat and reduce until there is about 1/2 inch of syrupy reduction in the bottom of the pan. Watch carefully toward the end, this goes quickly, several minutes at most.

Add the tomatillo mixture to the pan along with any additional juice, stir to mix. Add vinegar, salt, and sugar. Add lime if desired. Taste and adjust seasonings.

Notes:

  • If you broil extra jalapenos, you can taste for the level of heat – just add more if you want more and freeze the rest for later.
  • This is not a recipe that has been checked for the proper acidity to safely can in a boiling water bath.
  • If you like cilantro, add it in when the vegetables are pulsed.

Roasted Jalapenos
Roasted Jalapenos – I like to roast extra and freeze in small portions
Let’s talk about how to save money/time on this recipe:
  • Follow my 12 Strategies.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
Strategies Applied:

I have to apologize as I have no pricing on the Tomatillos and Jalapenos. I’ve been picking them up at Aldi, where they’re dirt cheap, but can’t find the receipt. Other than that, limes are at their lowest, usually, from January until late March, Onions can often be found for a song. I look for them at about 33 cents a pound and stock up. I go through so many! Vinegar is always on sale around Easter, often with coupons, even for the better Vinegar, so stock up for the year.

Fire Roasted Tomatillo Salsa - with a few extra special touches that make this stand out!

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27 thoughts on “Fire-Roasted Tomatillo Salsa”

  1. not seeing any mice in this one either? sadly we cannot get tomatillos here, I have substituted green tomatoes although never having had a tomatillo I have no idea if that is a fair substitute but the results are always ok!

    1. Lol! no mice here! 🙂 I would think green tomatoes would be a great substitute, plus there is so much flavor going on in a sauce like this, it probably hardly matters! 🙂

    1. 🙂 And thank you for all the compliments! I have several salsa recipes on here; check under favorite recipes at the top of the page, scroll down to condiments! I’d love to hear how you like them if you try one!

  2. I’ve always found tomatillos and the products made with them a big disappointment. Your salsa sounds delicious but I’d have to give making it a pass.

    1. I’m with you 100%! I have found many of the dishes with tomatillos that have popped up around the last 15 years or so to be a big hiss boo! While despise might be a harsh word, I have tried many and heartily dislike a lot of them! This salsa is quite a bit different, though – if you were at my house, I’d coax you to try “just one bite!” ha ha!

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