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    Home » Sauce Recipes

    Fire Roasted Green Salsa

    Published: Aug 30, 2021 · Modified: Jan 22, 2022 by Poppy Hudson ·

    Jump to Recipe Print Recipe

    Fire Roasted Salsa is full of smoky flavor and looks gorgeous flecked with charred green chilis. It's thick and chunky. Make it with jalapenos for a medium-hot dip or select serrano peppers if you like your food extra spicy.

    Mexican green salsa served with chips.

    Tart, fresh tomatillos provide all the mouth-watering zest you could want. No vinegar or lime juice means no guesswork. This quick recipe is magically and perfectly balanced.

    Jump to:
    • Make Mexican salsa at home
    • Roast peppers on stovetop
    • Key preparation tip
    • Can I freeze it?
    • More Salsa Recipes
    • 📖 Recipe
    Fresh tomatillos store well in brown paper bags.

    Make Mexican salsa at home

    Mexican salsa made at home tastes so much better than the products sold in jars at the store. The secret is freshness and it makes all the difference.

    You'll love how simple this recipe is. Can you believe it only has two key ingredients? Less is definitely more with the green chilis and tomatillos that shine in this fire-roasted salsa.

    Roast peppers on stovetop

    It's easy to roast peppers and tomatillos on a stovetop. You can either use a gas flame or an electric burner. Place entire peppers with stems intact directly on a preheated cast-iron skillet or griddle.

    Arrange chilis in a single layer and cook over medium-high heat. Turn to char all sides. Peppers will soften as they cook and you can use that to your advantage. Press down with a spatula and you'll create square sides that make it easier to blacken more surfaces.

    Fire roasted whole green chilis.

    For best results, roast your peppers and tomatillos separately. Leave tomatillos whole just like peppers. The reason for this is to preserve tasty juices inside the vegetables and keep them from leaking onto the skillet.

    Want a little trick for keeping your tomatillos from rolling around in the pan? Tuck them snuggly into a 6-inch cast-iron skillet. Packing them this way makes it possible to turn and position them the way you want.

    If you don't already own more than one size of cast-iron skillet, I highly recommend making a small investment that will last you a lifetime. Lodge Cast Iron company has an online quiz that helps you find just the right sizes for your kitchen.

    Charred whole tomatillos in cast iron skillet.

    You'll want to quarter tomatillos and remove the stems from chilis once they cool. That's all the preparation it takes before you blend and briefly simmer your fire-roasted salsa into the most delicious, thick, chip-worthy sauce.

    Fire roasted tomatillos quartered.

    Key preparation tip

    Puree blackened tomatillos by themselves and wait to add chilis. Process briefly until smooth. Then, add roasted chilis and pulse chop to preserve the striking black flecks in salsa.

    Can I freeze it?

    Yes, because it's cooked it freezes beautifully and has the same texture once it thaws. Think how handy it would be to have a container ready to go for a potluck or company dinner. Believe me, your friends will appreciate a hand-crafted homemade salsa at your next get-together.

    Hungry for more quick salsa recipes? You might like to try my best Red Salsa Fresca.

    Fire roasted green salsa packed in jar.

    More Salsa Recipes

    • Pineapple Mango Habanero Salsa
    • Quick Homemade Salsa Fresca
    • Not Fish Tacos With Mango Salsa

    I would be thrilled to know if you tried this recipe! Leave me a ⭐ ⭐ ⭐ ⭐ ⭐ rating in the recipe card below and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram @poppyswildkitchen Aloha!

    📖 Recipe

    Fire roasted green salsa and tomatillo recipe.

    Fire Roasted Salsa

    Pure and simple makes the best Mexican fire-roasted green salsa. Only 2 ingredients plus salt to taste. Tailor the spiciness as well. Makes 3 cups.
    Print Pin Rate
    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Total Time: 30 minutes
    24 Servings
    Calories: 12kcal
    Author: Poppy Hudson

    Ingredients

    • 16 oz. fresh tomatillos husks removed
    • 12 oz. jalapeno or serrano peppers left whole
    • 2 tsp. salt, more or less to taste

    Instructions

    Roast Green Chilies

    • Heat a 10-inch cast-iron skillet to medium-high heat. Place whole green chilis in pan.
    • Char until extra black on several sides. This takes about 10 minutes. Remove from pan and allow to cool.

    Roast Tomatillos

    • Heat a smaller cast iron skillet if you have it. Char tomatillos on several sides just like chilis. Remove from pan and allow to cool enough to handle.

    Puree Tomatillos

    • Quarter roasted tomatillos and puree in a food processor or blender on low speed.

    Combine and Cook Salsa

    • Remove stems from roasted chilis. Place whole chilis in processor with pureed tomatillos. Pulse a few times on low speed to mix chilis with tomatillos. Don't over blend.
    • Pour salsa in a saucepan and bring to a boil with lid on. Reduce heat and simmer 5 minutes. Add salt to taste. Allow to cool to room temperature..

    Store

    • Finished salsa will last easily a week refrigerated or 3 months frozen.

    Notes

    Preparation Tips:
    Roast chili peppers in a single layer. Use a spatula to flatten cooking peppers. It will help shape them with square sides and that makes them easier to brown on several surfaces.
    Tuck tomatillos tightly into a smaller cast iron skillet. Then, you can turn and arrange them without having them roll around in pan.
    Be sure to puree tomatillos briefly by themselves and pulse chop mixture once you add roasted chilis. Don't over blend.
     

    Nutrition

    Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 161mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 23mg | Calcium: 3mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!
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