Tomatillo Green Chili Salsa

Tomatillo green chili salsa with charred poblano/anaheim peppers and tangy tomatillos blended into a bright, jade-toned salsa. Broiling gives a smoky kick and softened texture in a quick blender method—ready in minutes for tacos, eggs, or chips.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 8 servings

Course: Appetizer

Cuisine: Mexican

Calories: 52

Ingredients Equipment Method Notes

Ingredients

Tomatillos

1 lb tomatillos Husked and rinsed.

Poblano or Anaheim peppers

2 poblano or Anaheim peppers Seed optional; peel after broiling.

Onion

0.5 onion Chopped to fit on the sheet pan.

Garlic cloves

2 garlic cloves Roughly chopped.

Fresh cilantro

0.25 cup fresh cilantro Use leaves.

Salt

Salt To taste.

Equipment

1 sheet pan

Method

Broil the vegetables

Preheat the broiler and position a rack close to the heat source, about 2–4 inches away, so the tomatillos and chilies char quickly.
Arrange the tomatillos, peppers, onion, and garlic on a sheet pan in a single layer with cut sides exposed for faster softening and char.
Broil for 8-10 minutes, until charred and softened, flipping everything halfway through so both sides develop color.

Blend and finish

Let the roasted tomatillos and peppers cool slightly, about 5 minutes, then peel and seed the peppers to control heat.
Transfer everything to a blender with the fresh cilantro so the salsa blends smoothly.
Pulse until you reach your desired consistency, stopping to scrape down the sides if needed for an even texture.
Season with salt to taste, then blend again briefly to distribute the seasoning.

Notes

For the brightest green color, let the salsa cool completely before storing. Refrigerate in a sealed container for up to 1 week; for best flavor, stir before serving. Freezing is possible but may dull color—thaw in the fridge and blend briefly. Dietary swap: replace cilantro with parsley if you have cilantro allergy.