Tomatillo salsa whether it’s cooked, grilled or fresh, has to be one of my all time favorites! A simple cooked tomatillo salsa with a touch of chile de arbol, was a staple on our dinner table at home. For every occasion, there was tomatillo salsa, or as Mom called it, salsa de fresadilla, and chips.
Ready for some tomatillo salsa?? Bring on the chips!
My favorite meal as a kid, besides sopa, was a plain cheese quesadilla prepared with corn tortillas and topped with alot of Mom’s tomatillo salsa. It’s still one of my favorite meals! Pictured below are Extra Spicy Tomatillo/Chile de Arbol, Tomatillo Avocado, Tomatillo Serrano and Tomatillo/Jalapeño Cilantro.
There just are not enough hours in the day to enjoy all this salsa!
Like a Mad Scientist!
That’s how I feel when I am creating new salsa recipe combinations! The variations are endless really. My best piece of advise is to write things down as you are trying a new mix. It really helps when you need to share or recreate the recipe.
Tomatillo Serrano Salsa
Follow the recipe for the chile de arbol salsa recipe, minus the chile de arbol. In it’s place, add 3-4 large chile serrano for every pound of tomatillos. Mom never added garlic to her salsa, but you certainly can.
Tomatillo Chile de Arbol Salsa
- 10 tomatillos remove husk and rinse well
- 8-10 chile de arbol
- 1 small white onion quartered
- Juice of 1 keylime or 1 small lime optional
- salt to taste
- ¼ cup chopped cilantro optional
- Remove the husks from the tomatillos and rinse in lukewarm water. Add tomatillos, chile de arbol and onion to a saucepan. Cover with water and heat to medium. When it comes to a boil, reduce heat slightly and cook for 10 minutes.
- Using a slotted spoon, transfer the tomatillo mixture to the blender. Season with salt. Blend on high for just a few seconds.
- Pour salsa into a sauce pan and heat to medium heat. Just bring to a light simmer and cook the salsa for 8-10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated. Once salsa cools you could add in some chopped onion and cilantro. It's an option.
For today’s blog post, I have brought together the many tomatillo salsa recipes I have prepared since I began to blog about food. If you see any of these photos on any other site that is not Hispanic Kitchen, more than likely they have borrowed it without asking. I don’t mind sharing recipes, I mean that’s what we do as food bloggers. It’s also alot of work and hours that go into this blog. With that said, I hope you enjoy these recipes all prepared in my little kitchen. All the photos are mine and were taken by me. All of the recipes can be found right on site. For the pictures that do not have the recipe right below, just click onto the pictures to see full recipe.
Extra Spicy Tomatillo Chile de Arbol!!!!
Blackened Tomatillo Habanero-Poblano
10 tomatillos, husk removed and washed
1 small white onion, sliced thick
4 cloves garlic
Juice of 1 key lime
Salt to taste
1. Preheat a large skillet or comal to medium heat for 5 minutes. Line with heavy foil paper and drizzle a little canola oil onto foil.
2. Lay all the veggies onto hot pan and cook until blackened in most spots. Cook the garlic and onions towards the outside of pan because they cook alot quicker. When ready, transfer the poblanos to a plastic bag to let them steam and cool slightly. Remove other veggies from heat and let cool.
3. Once veggies have cooled slightly, add the tomatillos and habaneros(remove stems) to the blender. Pulse to blend to create a coarse chop. Peel the blistered skins from the poblanos and remove the stems and seeds. Chop the poblanos and garlic finely by hand. Combine all of the ingredients together, add lime juice and salt to taste.
4. I would highly suggest cooking the blended cooked salsa’s for 8-10 minutes after you blend them. See the first recipe on why I suggest this step.
Roasted Tomatillo-Chile California-Habanero Citrus
6 chile California or guajillo peppers(dried)
4 cloves garlic,leave skins on
Juice of 1 orange
Juice of 1 lime
1.Remove the seeds and stems from the dried chile California,and tear the peppers into pieces. Transfer to a glass bowl, cover with water and cook in the microwave for 5 minutes. Remove from microwave, stir and set aside.
2. Line a heavy skillet or saute pan with foil paper and preheat to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos,garlic and habanero peppers in preheated pan, drizzle with a little canola oil. Cook for the next 15 to 20 minutes, turning as needed. Remove the garlic after 15 minutes, so it doesn’t burn. Remove from heat and let cool slightly.
3. Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients,removing the skins from the garlic and stems from habaneros. Add about 1 1/2 teaspoons of salt, blend until smooth, taste for salt. Pour into a sauce pan and simmer for 10 minutes. Serve warm or at room temperature.
Fresh Tomatillo Avocado Salsa or as my friends like to call it, “The Green Sauce”. A favorite for parties!
6 to 8 tomatillos, peeled, washed and roughly chopped
2 to 3 serranos or jalapeños, roughly chopped
1/4 of a white onion, chopped
1 large avocado (or 2 for extra creamy)
Handful of washed cilantro
Juice of 1 lime
Salt to taste
Combine all of the ingredients in the blender and blend on high until smooth. Taste for salt. I sometimes will add a tiny bit of water for easier blending.
Tomatillo Roasted Jalapeño and Onion
Salsa Verde(Tomatillo) Chile de Arbol and Jalapeño
Salsa Verde Molcajeteada
Salsa Taquera-Chile de Arbol /Guajillo Tomatillo
Salsa Cruda de Serrano/ Fresno Tomatillo
Salsa Cruda de Tomatillo Recipe, Click Onto The Link!
Tomatillo Salsa For Chilaquiles, Enchiladas..Entomatadas
Jalapeño/Serrano Cilantro Tomatillo Salsa
Ancho/Arbol Salsa Ranchera
Roasted Tomatillo Serrano with Avocado
Spicy Tomatillo-Guajillo-Chile de Arbol
Smoked Salsa Verde! My second favorite!!!
Spicy Tomatillo Chile Japones