Featured Recipe

Zesty Charred Tomatillo Salsa

Name: Zesty Charred Tomatillo Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup chopped tomatillos, husked and rinsed; 1/4 cup diced white onion; 3 cloves roasted garlic, skin removed; 1 medium poblano pepper, charred and chopped; 1 handful cilantro leaves; 1/2 teaspoon ground coriander; 1/2 teaspoon fine sea salt; 1/4 cup water; 3 tablespoons fresh lime juice

By Kate

Created on 25 January 2026

Tomatillos simmered gently until soft, mingling with charred poblano peppers and roasted garlic for a smoky twist. Ground coriander replaces cumin for a warmer aroma. Lime juice punched up, salt scaled back to let natural tang shine. Cilantro fresh and bright, just enough water to keep things moving. Blended to a chunky texture, not pureed - want complexity, not baby food. Chill to thicken and marry flavors. Sizzle, bubble, smell the acid lift as tomatillos soften; listen for subtle hiss when peppers blister. A salsa verde with layers, some bite, some smoke, and a vibrant green color still vivid, alive.

Prep: 15 min

Cook: 25 min

Total: 40 min

Serves: 4 servings

salsa Mexican cuisine vegetarian condiments fresh ingredients

Introduction

Green tomatillos look almost citrusy, but raw they have a sharp, herbaceous tang that needs taming with the right heat and acid balance. Instead of the usual jalapeno, smoky poblano peppers take the stage here. Adds subtle warming notes and milder heat that blends well with the fresh garlic roasted first to mellow pungency. A lighter dusting of spices avoids bottling the bright tomatillo flavor under heavy cumin. Roasting peppers adds a layer of complexity, turning something simple into a salsa with character. Patience to cool and chill will thicken the salsa and deepen the flavors — skipping chilling means flat brightness and rough texture. Think of this as a chance to handle fresh ingredients smartly, coaxing layers rather than rushing for homogeneity.

Ingredients

1 cup chopped tomatillos, husked and rinsed

1/4 cup diced white onion

3 cloves roasted garlic, skin removed

1 medium poblano pepper, charred and chopped

1 handful cilantro leaves

1/2 teaspoon ground coriander

1/2 teaspoon fine sea salt

1/4 cup water

3 tablespoons fresh lime juice

About the ingredients

Tomatillos can be tricky — fresh is best, avoid if brittle or deeply spotted. Husk off, wash thoroughly to remove stickiness. Roasting garlic beforehand softens sharp edges and adds sweetness that raw garlic lacks; if pressed for time, garlic powder can substitute but expect less depth. Poblano peppers are milder than jalapenos with smoky flavor; if not available, substitute a well-charred green bell pepper plus a pinch of chipotle powder for heat. Ground coriander replaces cumin here, offering citrusy but warmer notes—could swap back in if desired. Salt levels dialed back; remember tomatillos bring tang that salts amplify, better to under-salt and adjust after blending. Lime juice must be fresh, bottled won’t cut it. Water keeps texture manageable, but don’t overdo or salsa becomes watery and dull.

Method

Char poblano pepper directly over flame or under broiler until blackened and blistered all around. Seal in bowl covered with plastic wrap to steam for 10 minutes, then peel skin, remove seeds, chop coarsely.

Combine chopped tomatillos, diced onion, roasted garlic cloves, chopped poblano, cilantro, ground coriander, salt, water and lime juice in heavy-bottom saucepan.

Bring mixture to a vigorous simmer—loud bubble and hiss, watch for edges softening and tomatillos losing firmness. Reduce heat to low; let gentle simmer continue for 20 minutes or until tomatillos feel very tender and starting to collapse under backside of the spoon.

Remove from heat, cool 10 minutes - mixture will thicken slightly and flavor settles.

Use immersion blender, pulse blend to roughly chunky texture - bits left visible; no puree.

Taste and adjust salt and lime juice needed; acidity should brighten but not overpower.

Transfer salsa to airtight container; chill minimum 2 hours to allow flavors to marry and thicken. Stir before serving.

Technique Tips

Start with peppers; roasting and peeling is crucial for smoky aroma and silky texture. Don’t skip steaming after blistering—makes skin removal easy, protects flesh. Bring ingredients together before simmering—letting raw elements hit heat simultaneously ensures homogeneity. Listen for lively bubbling indicating good simmer; too vigorous, risk breaking down cilantro leaves and losing freshness. Tomatillos ready when soft enough to mash easily against spoon, skin slipping, texture feels almost creamy yet holds shape. Blending mid-warm captures oils and flavors better; blending cold can dull aroma. Pulse, don’t blitz—want texture, occasional chunks that provide bite and interest. Chill solidifies flavors—waiting pays off. Keep airtight to preserve brightness and avoid oxidation that dulls green vibrancy. Adjust salt and lime last; acidity brightens but can mask nuances if overdone. Simple, but each step matters here.

Chef's Notes

💡 Fresh tomatillos really matter; look for firm, smooth skins. Avoid bruises; they'll ruin salsa flavor. If tough, soak briefly in warm water to soften skins.
💡 Roast poblano until charred. Steaming afterward is key; helps peel skins easily without losing flesh. Cook till skin blackens completely, don’t rush.
💡 Blend right temperature matters. If too cold, flavors dull. Too hot, salsa may lose texture. Pulse until you see chunks visible; don’t puree.
💡 Acidity balance precise. Adjust lime juice slowly. Taste as you go; the bright notes need to lift but not punch. Use fresh lime only.
💡 Storage? Airtight container is must. Helps keep vibrant green. Use within a week. If it separates, just give it a stir before serving.