Tomatillo Salsa

This fresh, delicious tomatillo salsa makes everything taste great! Get everything you need at the Portland or Hillsboro Farmer’s Market if you’re local or the farmer’s market nearest you.

Ingredients

4-5 mild green chiles (Anaheim, Nu Mex, and/or Poblano)
1 lb. tomatillos, husks removed, quartered
2 cloves garlic
2 jalapeno pepper, seeded
1-2 small hot chiles (Serrano, cayenne, etc.) (optional)
1/4 cup chopped cilantro
1 small onion, quartered
1 teaspoon white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar (optional)

Instructions

Roast green chiles, peel and seed. 

Combine all chile peppers, tomatillos, garlic, cilantro and onion in the bowl of a large food processor and puree. 

Add the vinegar, salt and sugar and mix. Taste and correct seasoning if necessary. 

Serve as a dip with tortilla chips or as a sauce for eggs, grilled fish, meat, or chicken.  Store unused portion in the refrigerator for up to two weeks.

Mild green chiles like the ones we grow at Peppered Earth, add smoky, earthy flavor and rich depth to dishes without the intense heat. They typically range from 0 to 1,500 Scoville Heat Units. It’s just enough heat to make the salsa feel a little bit warm but not biting or burning. They’re great for those who are sensitive to spicy foods. They add a lot of flavor without overwhelming the citrusy goodness of the tomatillos. We like our Peppered Earth organic Anaheim, Nu Mex and Poblano chiles in this recipe because they bring a savory undertone and round out the sharpness of the tomatillos so the salsa doesn’t taste too acidic. Tomatillos are naturally tart and a little sweet, and these mild chiles counter that with a savory, slightly bitter edge, making the salsa taste more complex rather than just one-note. If you’re looking for more punch, add the optional serranos or cayenne peppers. They’ll bump up the heat while keeping the same balance the mild peppers add.

Click the image above to download and print the recipe card.