Smoky Roasted Tomatillo Salsa with Garlic
Experience a symphony of flavors with this Smoky Roasted Tomatillo Salsa featuring roasted garlic, a twist on a traditional recipe from 'Truly Mexican' by Roberto Santibanez. By roasting the garlic alongside the tomatillos, you introduce a deep, caramelized sweetness that perfectly complements the zesty, tangy notes of the tomatillos. The choice of smoky chipotle chilies adds a rich depth, while alternative options like chiles de árbol and pasillas de Oaxaca lend their unique characters—each bite bursting with complexity. This versatile salsa elevates everything from tacos to grilled meats, offering a delightful punch of flavor that can be stored in your refrigerator for up to five days. Enjoy the ease of preparation and the gourmet taste that will impress your guests and satisfy your palate.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Tomatillos
1/2 lb (husks removed and rinsed (about 5 or 6 tomatillos))
Chipotle Mora Chilies
3 (cleaned and stemmed)
Garlic Cloves
6 (peeled)
Water
1/2 cup (none)
Fine Salt
1/4 tsp (or use 1/2 tsp kosher salt for added texture)
Instructions
1
Preheat your oven to broil or preheat to 500°F and position the oven rack about 8 inches from the heat source.
2
On a foil-lined baking sheet, place the husked and rinsed tomatillos. Roast them in the oven for 20 to 30 minutes, turning halfway through, until their skins blacken and they soften to a khaki-green hue.
3
While the tomatillos roast, heat a comal, griddle, or heavy skillet over medium-low heat. Add the chipotle chilies, toasting them for about 3 to 5 minutes until they puff and blister. Alongside, add the peeled garlic cloves, and roast for an additional 8 to 10 minutes until golden with blackened spots.
4
Once the tomatillos have cooled to room temperature, combine them with the toasted chilies, roasted garlic, water, and salt in a blender. Blend until smooth, ensuring the tomatillo seeds remain visible for texture.
5
Taste your salsa and adjust the seasoning with additional salt if needed before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Roasted Tomatillo Salsa with Garlic?
It is a flavorful Mexican salsa made from roasted tomatillos and garlic, blended with smoky chipotle chilies for a complex, tangy, and savory taste.
What is the inspiration behind this recipe?
This recipe is a twist on a traditional preparation found in 'Truly Mexican' by Roberto Santibanez.
How many tomatillos do I need for this recipe?
You will need approximately 1/2 pound of tomatillos, which is usually about 5 or 6 medium-sized fruits.
How do I prepare the tomatillos before roasting?
The husks should be removed and the tomatillos should be rinsed thoroughly before use.
What temperature should I set the oven to for roasting?
You should preheat your oven to broil or to 500°F.
How long do the tomatillos need to roast?
They should be roasted for 20 to 30 minutes, turning them halfway through the process.
How do I know when the tomatillos are finished roasting?
They are done when their skins have blackened and they have softened into a khaki-green color.
What type of chilies provide the smoky flavor?
Chipotle mora chilies are used to provide the signature smoky depth to this salsa.
How long should I toast the chipotle chilies?
Toast them on a griddle for 3 to 5 minutes until they puff and blister.
How many garlic cloves are required?
The recipe calls for 6 peeled garlic cloves.
How long does it take to roast the garlic?
The garlic should be roasted for 8 to 10 minutes until golden with blackened spots.
What flavor does roasted garlic add to the salsa?
Roasting the garlic introduces a deep, caramelized sweetness that balances the tangy tomatillos.
Can I use alternative chilies in this salsa?
Yes, you can use chiles de arbol or pasillas de Oaxaca as alternatives to chipotle mora chilies.
How much salt should I add?
Use 1/4 teaspoon of fine salt, or 1/2 teaspoon of kosher salt if you prefer more texture.
What is the role of water in this recipe?
1/2 cup of water is added during blending to achieve the desired consistency.
How long should I wait before blending the ingredients?
You should allow the roasted tomatillos to cool to room temperature before blending.
What should the final texture of the salsa be?
The salsa should be blended until smooth, but the tomatillo seeds should remain visible for texture.
How long can I store this salsa?
This salsa can be stored in the refrigerator for up to five days.
What equipment do I need for toasting the chilies?
You can use a comal, a griddle, or a heavy skillet over medium-low heat.
Where should I place the oven rack for roasting?
Position the oven rack about 8 inches from the heat source.
Is this salsa suitable for grilled meats?
Yes, its versatile flavor profile makes it an excellent accompaniment for grilled meats and tacos.
Should I peel the garlic before roasting it?
Yes, the instructions specify that the garlic cloves should be peeled before roasting on the griddle.
Why should I line the baking sheet with foil?
Lining the baking sheet with foil helps with easy cleanup after the tomatillo skins blacken during roasting.
Is the salsa spicy?
The spice level depends on the chilies used; chipotle mora chilies offer a moderate heat with a strong smoky character.
Can I use kosher salt?
Yes, you can use 1/2 teaspoon of kosher salt as an alternative to fine salt for added texture.
What color do tomatillos turn after being roasted?
They change from bright green to a muted khaki-green hue.
What should I do if the salsa needs more seasoning?
After blending, taste the salsa and adjust with additional salt as needed.
Are the chili stems kept in the recipe?
No, the chilies should be cleaned and stemmed before they are toasted.
Does roasting the tomatillos change their flavor?
Yes, roasting softens their sharp acidity and adds a charred, savory note.
Can this salsa be served immediately?
Yes, once blended and seasoned, the salsa is ready to be served immediately or chilled for later use.