Salsa de tomatillo asado
Salsa de tomatillo asado is green salsa made from tomatillos, chiles and garlic charred on a comal or under a broiler before being ground, giving it a smoky, mellow flavor.
Description
Larousse treats the roasted style as one of the three basic kinds of salsa verde: the ingredients are roasted on a comal and then ground in a molcajete without being fully cooked through, and the smoky taste the roasting gives the tomatillo makes it especially popular in central Mexico.
Preparation
A recipe by Rick Bayless published by NPR browns halved tomatillos and garlic in a skillet until soft, cools them, blends them with serranos or a jalapeño and cilantro to a coarse purée, then stirs in rinsed white onion and salt. The same salsa can be folded into avocado to make a roasted tomatillo guacamole.
Use
It serves as a table salsa for tacos of grilled and griddled meats and as a base for green guacamoles.
Recipe
Ingredients
- 250 g tomatillos (about 4 medium), husked, rinsed and halved
- 2 garlic cloves, peeled
- 2 serrano chiles or 1 jalapeño, stemmed
- 1/3 cup chopped cilantro
- 1/2 small white onion, finely chopped and rinsed
- Salt
Steps
- Heat a heavy skillet or comal over medium-high heat. Brown the tomatillos cut side down with the garlic, 3 to 4 minutes, then flip and cook until completely soft.
- Char the chiles on the same comal until blistered.
- Cool, then blend or grind in a molcajete with the cilantro to a coarse purée.
- Stir in the onion and season with about 1/2 tsp salt.
Reviews
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See also
References
- "Salsa verde". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Roasted Tomatillo Salsa (Salsa Tomate Verde Asado)". NPR. Retrieved 2026-10-10.