Salsa de Tomatillo

developed for enchiladas, but goes great with everything
20 min
easy

Go-to Salsa de Tomatillo

This is the easiest part. My method is very “throw it all in the oven and blend.”

I use 30 tomatillos, which is enough sauce to cover a casserole dish with about 12 enchiladas. For heat, I add one jalapeño, but you can absolutely add two—or swap in a serrano if you like more spice.

Everything gets roasted, blended, seasoned, and that’s it. No stovetop juggling, no extra steps.

Preparation

Ingredients

  • 30 tomatillos
  • ½ white onion
  • 1 jalapeño
  • 1 whole head garlic
  • olive oil
  • Caramelized Onion Powder
  • Celery Powder
  • Carrot Powder

Instructions

  1. Roast all ingredients at 400°F ~20 min until tomatillos turn olive green and char in spots.
  2. Cool slightly. Transfer to blender. Remove chile stem.Cut garlic in half horizontally and squeeze cloves into blender.Add a big handful of cilantro, salt & pepper. Blend smooth.

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