Roasted Green Salsa, Jalisco Style

5m
Prep Time
10m
Cook Time
15m
Ready In


"There are two basic types of salsa, green and red. Green is made with tomatillos, red is made with tomatoes. Every region of Mexico has its own way of making their salsas. This green salsa comes from the western part of Mexico, in the state of Jalisco, where men are tall and fair and women are beautiful. My mother-in-law taught me this recipe when I first got married, and now I make it 4 or 5 times a week. -NOTE- The best tomatillos for this salsa are small, roughly the size of a cherry and are tinged with purple. If those are unavailable, just adjust the roasting time, as larger tomatillos will take longer to cook and caramelize. You can adjust the heat by adding more chilies. Also, the salt amount is important, check seasoning before serving."

Original is 5 servings

Nutritional

  • Serving Size: 1 (74.1 g)
  • Calories 111.7
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 873.8 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 0.9 g
  • Calcium - 12.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and roast, turning frequently with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. Not all will not cook through at the same time, so remove the ones that are ready first and set aside in a bowl.

Step 2

Add the chiles to the griddle, turning over constantly, until they darken, again being careful not to burn them. It will only take a few seconds on each side to release the chilies' oils. If they turn pitch black, they are burnt, you don't want that.

Step 3

Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting tomatillos, look for small ones that are tinged with purple for the best flavor.
  • Adjust the amount of chilies according to your desired level of heat.

  • Substitute cherry tomatoes for tomatillos to reduce the cooking time and to make the salsa less acidic. The benefit of this substitution is that cherry tomatoes are smaller, easier to peel and cook faster than tomatillos. They also have a sweeter flavor and less acidity, which will help balance the heat of the chiles.
  • Substitute jalapeño peppers for chiles de arbol to reduce the heat. The benefit of this substitution is that jalapeños are milder than chiles de arbol, so they will provide a more subtle heat to the salsa. This will help to balance out the sweetness of the cherry tomatoes.

Chipotle Salsa Replace the dried chilies with 1-2 canned chipotle peppers in adobo sauce, depending on how spicy you like it. Roast the tomatillos as instructed, but omit the garlic. Add the chipotle peppers to the blender along with the tomatillos, 1/4 cup of water, and 1 1/2 teaspoons of salt. Puree until no large pieces remain. Taste before serving and adjust the salt to your taste.


Mango Salsa Replace the dried chilies with 1-2 fresh mangoes, depending on how sweet you like it. Roast the tomatillos as instructed, but omit the garlic. Add the mangoes to the blender along with the tomatillos, 1/4 cup of water, and 1 1/2 teaspoons of salt. Puree until no large pieces remain. Taste before serving and adjust the salt to your taste.


RECOMMENDED DISH: Mexican Rice - This classic Mexican side dish is the perfect accompaniment to Roasted Green Salsa, Jalisco Style. The savory flavors of the rice will balance out the spicy notes of the salsa and make for a delicious meal.


RECOMMENDED DISH: Refried Beans - This traditional Mexican side dish is the perfect complement to the Mexican Rice and Roasted Green Salsa. The creamy beans will add a rich flavor to the meal, and the protein in the beans will help make it a filling meal.




FAQ

Q: What is the best size for tomatillos?

A: The best tomatillos for this salsa are small, roughly the size of a cherry and are tinged with purple. If those are unavailable, just adjust the roasting time, as larger tomatillos will take longer to cook and caramelize.



Q: What is the best way to store tomatillos?

A: Tomatillos should be stored in the refrigerator, unwashed, in a paper bag or a plastic bag with holes for ventilation. They should keep for around a week.

1 Reviews

LuLuJ

This was great over our chicken enchiladas. I will use this on a lot of my Mexican meals. Thanks for posting it as I didn't have a recipe for it!

5.0

review by:
(30 Nov 2012)

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Fun facts:

Fun Fact 1: The state of Jalisco is famous for its tequila production, with the iconic blue agave plant being native to the region. The popular spirit is believed to have been first produced in the early 16th century by the Aztecs.

Fun Fact 2: This recipe is said to have been popularized by the legendary Mexican singer and songwriter, Juan Gabriel. He was known to love the dish and often served it when entertaining guests.