With the summer nights finally cooling off, my tomatillo plants have been producing an exceptional bounty of fruit this year making it fun to create several different batches of roasted tomatillo salsa verde. As you know, making salsa is a personal preference especially in regards to the heat factor. Some like a mild salsa and others, like me, tend to like things a little hotter. This salsa recipe keeps things on the more mild side, but if it’s to mild you can always add another jalapeno or different types of chili peppers. There’s really no wrong way to whip up this tangy salsa.
I’ve used this tangy salsa recipe for elk enchiladas, pronghorn antelope enchiladas and ground venison tacos.
Makes roughly 4 cups
- 2 pounds fresh tomatillos (husks removed)
- 1 large white onion, cut in half
- 2 garlic cloves, finely chopped
- 1/2 cup fresh cilantro, roughly chopped
- 2-3 mild chili peppers (Anaheim, Italian Sweet Peppers or Ancho)
- 1 jalapeno (optional for more heat)
- 1 teaspoon kosher salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- juice from 1 lime
Remove tomatillo husks, wash and dry before roasting.
Heat an outdoor grill on high heat. Add tomatillos, onion and chili peppers direct to grill grate to begin roasting. After about 5 minutes, turn once and continue to roast for another 5 minutes. Remove from heat when softened and slightly charred and place in a bowl. Remove the stems from the chiles.
Using a food processor or blender, add all ingredients and pulse until well blended (pulse less if you like a chunkier salsa). Season with additional salt if needed.