Tomatillo Salsa

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 50 min
  • Cook: 20 min
  • Yield: four 8-ounce jars
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1 large poblano pepper, stemmed, halved and seeded

1/2 large white onion, cut into 4 wedges

4 cloves garlic

2 1/4 pounds tomatillos, husked

1/2 teaspoon ground cumin

1/4 cup fresh lime juice or bottled Key lime juice

1 tablespoon distilled white vinegar

1 1/2 teaspoons sugar

Kosher salt

3 red jalapeno peppers, thinly sliced crosswise (with seeds)

Chopped fresh cilantro, for topping (optional)


  1. Sterilize four 8-ounce canning jars and lids (see Disclaimer).
  2. Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
  3. Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
  4. Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
  5. Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.