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Tomatillo Green Chili Salsa

Tomatillo green chili salsa with jade-green tomatillos and smoky poblano peppers—broiled until charred, then blended smooth with cilantro and lime. Bright acidity and adjustable heat make it an easy topping for tacos, eggs, or chips.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Appetizer
Cuisine: Mexican
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

tomatillos, husked and rinsed
  • 1 lb tomatillos, husked and rinsed
poblano peppers
  • 2 poblano peppers
jalapeno
  • 1 jalapeno
onion, quartered
  • 0.5 onion, quartered
garlic cloves, unpeeled
  • 2 garlic cloves, unpeeled
fresh cilantro
  • 0.25 cup fresh cilantro
fresh lime juice
  • 1 tbsp fresh lime juice
salt, to taste
  • Salt, to taste

Equipment

  • 1 sheet pan

Method
 

Broil the vegetables
  1. Preheat the broiler.
  2. Arrange the tomatillos, poblanos, jalapeno, onion, and garlic on a baking sheet.
  3. Broil for 8-10 minutes, until charred and blistered, flipping halfway through.
Blend and finish
  1. Let the roasted vegetables cool slightly, then peel the garlic and remove the pepper skins and seeds if a milder salsa is preferred.
  2. Combine the roasted vegetables, cilantro, and lime juice in a blender or food processor.
  3. Pulse until the desired consistency is reached.
  4. Season with salt to taste.

Notes

Pro tip: Broiling gives fast smoky depth—spread everything in a single layer so the tomatillos blister and the peppers char evenly. Refrigerate in a sealed container up to 3 days; freeze yes (up to 2 months) for easy reheating. For a dairy-free, vegan option, keep this as-is; to reduce heat, remove pepper seeds and skins before blending.