THE RECIPE JOURNAL · Appetizer
Salsa de Tomatillos a la Asada and Big Star
This smoky tomatillo salsa brings a fresh, tangy kick to any meal with its perfectly charred flavors. It's quick to make and adds a vibrant touch to tacos, grilled meats, or simply as a tasty dip.
FROM THE KITCHEN • Salsa de Tomatillos a la Asada and Big Star
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the tomatillos, garlic, and water to a boil in a small pot over high heat. Turn the heat down to medium-low and let it simmer until the tomatillos start to break down, about 15 to 20 minutes.
02
Step 2
While that’s cooking, preheat your oven’s broiler and move the rack so it’s about 6 inches from the heat. Line a baking sheet with foil. Cut the serrano and poblano peppers in half lengthwise, remove the stems, seeds, and ribs, then place them cut-side down on the baking sheet.
03
Step 3
Pop the peppers under the broiler and watch closely—they’ll need about 3 to 5 minutes until most of the skin is blackened and blistered. Once done, transfer them to a bowl and cover tightly with plastic wrap to let them steam for 5 to 7 minutes. After steaming, peel off the charred skins and stir the peppers into the simmering tomatillos. Let everything cook together for another 5 minutes.
04
Step 4
In a skillet, heat the vegetable oil over medium heat. Add the yellow onion and cook it, stirring occasionally, until it softens and starts to brown, which should take about 7 to 10 minutes. Transfer the cooked onions to a blender along with the tomatillo and pepper mixture. Secure the lid (you can hold it down with a kitchen towel), then pulse a few times to get things moving before blending until smooth with no big chunks.
05
Step 5
Pour the salsa back into the skillet and let it simmer over medium-high heat for 5 to 7 minutes until it thickens a bit. Move it to a bowl and let it cool to room temperature. Once cooled, stir in salt, chopped cilantro, diced red onion, and a squeeze of lime juice to finish. Give it a taste and adjust the seasonings if needed—then it’s ready to enjoy!
Why you’ll love it
This salsa is bright and tangy with a smoky depth from the charred tomatillos. It adds a fresh, vibrant flavor to any dish and balances heat with acidity perfectly. It’s a simple way to elevate your meals with a homemade touch.
How to serve
This salsa is fantastic as a topping for tacos, grilled meats, or roasted vegetables. It also works as a zesty dip for tortilla chips or a flavorful addition to scrambled eggs and quesadillas.
Storage & leftovers
Store the salsa in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, but it’s best enjoyed fresh. Stir well before serving if separated.
