A vibrant salsa brings a smoky twist to your favorite meals with fire-roasted tomatillos and fresh green chilies. It’s easy to make and perfect for dipping, topping tacos, or adding a zesty kick to any dish.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Kitchen Tips
Roast the peppers and tomatillos until they have a nice char for deeper flavor.
Use gloves when handling hot peppers to avoid skin irritation.
Blend the ingredients while still warm for a smoother texture and enhanced taste.
Ingredients
0/8
Why This Recipe Is So Enjoyable
This salsa is packed with fresh, vibrant flavors and has just the right amount of smoky heat. It’s a healthy option that uses simple ingredients and can brighten up any meal. Plus, it’s easy to make and perfect for adding a homemade touch to your dishes.
Directions
Set your oven rack about 6 inches from the broiler and preheat it. Spread the tomatillos, Anaheim peppers, onions, jalapenos, and garlic out on a large rimmed baking sheet. Pop them under the broiler and let the tomatillos cook until they start to release their juices, which should take around 7 to 10 minutes. Take the tomatillos and garlic off the baking sheet, then flip the Anaheim peppers, jalapenos, and onions so they char evenly. Put them back under the broiler for another 5 minutes or so, until the peppers are nicely blackened. Once everything’s done, let the veggies cool for about 5 minutes so they’re easier to handle. Carefully peel off the blackened skins, trying not to take too much of the flesh with them. Finally, toss the tomatillos, peppers, onions, garlic, cilantro, lemon juice, and a pinch of salt into a food processor and pulse until everything’s chopped and combined. Chill the salsa in the fridge for at least half an hour before serving.
266
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Recommendations
Serve this salsa with tortilla chips, tacos, grilled meats, or as a zesty topping for scrambled eggs. It also works well as a dip for fresh vegetables or as a flavorful addition to burrito bowls.
How To Store For Later
Store the salsa in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in small portions to maintain freshness and flavor. Thaw in the fridge before serving.
Frequently Asked Questions
Can I use fresh tomatillos with their husks still on?
It's best to peel the husks off before using, as they can be tough and bitter.
How spicy will this salsa be?
It has a mild to medium heat, mainly from the jalapenos and Anaheim peppers, but you can adjust by adding or removing seeds.
What can I substitute if I don’t have Anaheim peppers?
You can use poblano or bell peppers for a milder flavor, though the taste will be slightly different.
Do I have to use a broiler for roasting the vegetables?
Roasting under a broiler gives a nice char quickly, but you can also roast them in a hot oven at 425°F until charred.
How long will the salsa keep in the fridge?
It will stay fresh for up to 4 days when stored in an airtight container.
Can I make this salsa ahead of time?
Yes, it actually tastes better after chilling for at least 30 minutes or overnight to let flavors meld.
Should I remove the seeds from the jalapenos?
Removing the seeds reduces heat, so do it if you prefer a milder salsa.
Can I use dried cilantro or substitute with another herb?
Fresh cilantro is best for flavor, but you can try fresh parsley as a substitute if needed.
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