Jalapeño and Tomatillo Salsa
4 servings
30 minutes
Salsa made from jalapeño peppers and tomatillo is a vibrant and aromatic sauce hailing from sunny Mexico. Its history dates back centuries when indigenous people prepared sauces based on fresh vegetables and spicy peppers. This version combines the smoky flavor of roasted jalapeño, the tangy freshness of tomatillo, and the rich taste of cilantro and garlic. The mild heat of serrano pepper adds depth, while avocado softens the spiciness, giving the salsa a creamy texture. It pairs perfectly with tacos, meat, fish, or simply with crispy chips. Its balance of freshness and heat makes every meal a true gastronomic adventure.
1
Grill the jalapeño peppers until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes. Then peel off the skin and seeds. Cut into thin strips.
- Jalapeno pepper: 2 pieces
2
Set aside 1 tomatillo. Blanch the others in boiling water for 3 minutes, then drain and rinse under cold water.
- Tomatillo: 500 g
3
Place half of the tomatillo in a blender, add minced garlic, cilantro, lime juice, salt, and pepper. Blend until smooth. Add the remaining tomatillo and blend again. Transfer to a bowl.
- Tomatillo: 500 g
- Garlic: 2 cloves
- Coriander leaves: 1 glass
- Lime juice: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Remove seeds and veins from the serrano peppers and chop them into small pieces. Transfer to a bowl with tomatillos.
- Chile Serrano: 2 pieces
5
Slice the remaining tomatillo into rounds and grill until browned. Cut into small pieces along with the avocado and add to the salsa.
- Tomatillo: 500 g
- Avocado: 0.5 piece