Blackened Tomatillo Salsa

Just opened up your weekly CSA box and stumbled across something that resembles a green tomato wrapped in a papery husk and wondered what it is and what to do with it? While it could be a gooseberry, chances are it’s actually a tomatillo. And when used unripened, they add a slightly acidic note to sauces, like this roasted tomatillo salsa (also known as salsa verde) that you’ll want to spoon over everything from eggs to chicken tacos, or simply scoop up with your favorite tortilla chips.

Why Are Tomatillos Sticky?

When you peel back the husk, you’ll notice tomatillos are covered in a sticky substance. That’s just nature’s way of protecting these green beauties from unwanted attention in the garden so you can later transform them into something truly special—before another creature eats them. 

Unripe vs. Ripe Tomatillos

Most recipes (this one included) call for unripened tomatillos—like the green and firm ones you’ll find in the market—but you can let them fully ripen until they’ve softened a bit and become yellowish—even slightly purple—and eat them whole, enjoying their sweetness much like you would their gooseberry plant sister.

Chunky Homemade Salsa

How To Make Tomatillo Salsa

This recipe uses unripened tomatillos, though the charring process has a caramelizing effect that teases out a hint of sweetness from both the tomatillos and the serrano chiles. This subtle sweetness is the perfect compliment to the otherwise smoky profile. A quick zip in the blender, finished with a generous handful of fresh cilantro rounds out the salsa with a hint of citrus.

Why Does Tomatillo Salsa Gel?

It’s hard to resist diving into a warm bowl of salsa but if for some reason you do end up refrigerating salsa verde, don’t be surprised if you notice the tomatillo’s natural pectin at work, resulting in a thicker consistency when cooled. Hot, warm, cold—it’s all good.

Tips for Making Tomatillo Salsa

• Where to buy tomatillos—Tomatillos can be found in most supermarkets but Latin markets are a sure place to find them.
• Dry them well—The tomatillos and chiles should be completely dry before placing them on the hot pan to avoid a steaming effect and to ensure that the charring process begins immediately.
• Don’t fear the char—Char the tomatillos and chiles until partially blackened and blistered so that they become slightly softened while still retaining some firmness and bright green coloring.
• Adjust the heat level—Serrano chiles can vary in heat so go ahead and roast all the chiles, then add them one at a time during the blending process to better control the desired level of spiciness. Salt can also be adjusted at this point to meet your preference.