Equipment
* optional
Ingredients
Produce & Seasonings
- 500 g tomatillos, whole in husk
- 2 jalapeño pepper, whole
- 1 white onion, unpeeled
- 3 garlic, unpeeled cloves
- 20 g fresh cilantro, fresh leaves and tender stems
- 5 g fine sea salt, dry
- 15 ml fresh lime juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 30 kcal
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 1 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 245 mg
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Potassium
- 213 mg
- Calcium
- 13 mg
- Iron
- 0.4 mg
- Magnesium
- 13 mg
- Phosphorus
- 26 mg
- Zinc
- 0.1 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 17 mg
- Water
- 60 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel and discard the papery outer husks from the 500g of tomatillos, then wash the fruit thoroughly under warm running water to remove the sticky natural saponin coating.
Slice the trimmed white onion into 2 cm (0.8 inch) thick rounds using a chef's knife on your cutting board, keeping jalapeños and unpeeled garlic cloves whole.
Preheat the oven broiler to high (260°C / 500°F) and position the top oven rack 10 to 15 cm (4 to 6 inches) beneath the broiler heating element.
Line a rimmed baking sheet with aluminum foil, arrange the tomatillos, jalapeños, onion rounds, and unpeeled garlic cloves in an even single layer, and broil at 260°C (500°F) for 6 to 8 minutes until skins blacken and blister.
Turn the tomatillos, jalapeños, and onion slices over using kitchen tongs, then broil for an additional 4 to 6 minutes at 260°C (500°F) until tender and charred on the reverse side.
Remove the baking sheet from the oven and let rest for 5 minutes; then peel the charred skins off the garlic cloves, and slice the stems off the roasted jalapeños.
Transfer the roasted tomatillos and all accumulated pan juices, blistered jalapeños, roasted onion, peeled garlic, 20g fresh cilantro, and 5g fine sea salt into the blender jar.
Pulse the blender 5 to 7 times in short 1-second bursts until ingredients are incorporated into a coarse, textured salsa with visible flecks of charred skin.
Stir in 15 ml fresh lime juice using a mixing spoon, taste the salsa, and adjust with additional salt if needed to balance the roasted acidity.
Cool the salsa to room temperature (around 20°C / 68°F) for 15 minutes before serving alongside tortilla chips or grilled dishes.
Chef's Notes
- Tatemado (the traditional Mexican dry-roasting method) is key to this salsa; the char on the skins transforms raw vegetable astringency into savory, caramelized depth.
- Tomatillos are naturally rich in pectin. As the blended salsa cools, it will thicken substantially; stir in 15 to 30 ml of cool water if it becomes too gelatinous after refrigeration.
- Broiling garlic inside its papery skin creates an internal steaming effect that yields sweet, creamy roasted cloves without the risk of bitter burnt edges.
- Allowing the finished salsa to rest for at least 30 minutes before service lets the sulfur compounds in the raw cilantro and roasted alliums harmonize with the acidity.
Storage
Refrigerator: 5 days — Store in an airtight glass jar or container. Cool promptly before sealing; flavor deepens after 24 hours.
Freezer: 3 months — Freeze in an airtight freezer-safe container, leaving 1 cm headspace for expansion. Thaw overnight in the refrigerator.
Reheating: Serve chilled or at room temperature. If warming to use as an enchilada or simmer sauce, heat thoroughly in a saucepan to at least 74°C (165°F).
Troubleshooting
Salsa tastes excessively tart, sharp, or sour
Cause: Tomatillos were slightly underripe or insufficiently charred, leaving high levels of malic acid uncaramelized
Fix: Stir in 1 to 2 grams of granulated sugar or a pinch of baking soda (0.5g) to neutralize excess acid, and increase salt slightly
Prevention: Select firm tomatillos that completely fill their husks and broil until deeply blistered and olive-green throughout
Salsa has a watery, thin consistency
Cause: The blender was run continuously at high speed, breaking down cell walls and separating liquids, or high-water tomatillos were used
Fix: Simmer the blended salsa in a small saucepan over medium heat for 5 to 8 minutes to evaporate excess moisture and thicken pectin
Prevention: Use brief pulse motions only, stopping while the texture remains rustic and slightly chunky
Salsa has a sharp, acrid, or bitter aftertaste
Cause: Garlic or vegetable skins were scorched to ash rather than blistered, or garlic was peeled prior to broiling
Fix: Cannot be fixed if heavily scorched; mild bitterness can be softened by whisking in 5 ml of neutral cooking oil and extra lime juice
Prevention: Broil garlic with skins intact and monitor the broiler closely to avoid complete carbonization
Cultural Context
Salsa verde tatemada traces its heritage to pre-Hispanic Mesoamerica, where indigenous cooks roasted native tomatillos (Physalis philadelphica) and chilies on clay comales. This ancient combination remains the bedrock of Mexican home cooking and street food culture, providing a sharp, refreshing counterpoint to rich braised and grilled meats across Mexico.
