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6 Pints of Tomatillo Salsa
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5 from 12 votes

Spicy Tomatillo Salsa

This recipe makes approximately 2-1/2 cups
Course: condiment
Cuisine: Mexican
Keyword: corn-free, gluten-free, oil-free, plant based, sugar-free, vegan
Servings: 40 servings
Calories: 4kcal


  • rimmed baking sheet
  • food processor


  • 1-1/2 pounds tomatillos, husked and rinsed
  • 1 or 2 medium jalapenos
  • 1 small poblano pepper
  • 1/2 cup diced yellow onion
  • 1 garlic clove, diced
  • 3 Tablespoons freshly squeezed lime juice or lemon juice
  • 1/3 cup fresh cilantro leaves, packed
  • 1/4 - 1/2 teaspoon ground cumin
  • 1/2 teaspoon Himalayan sea salt


  • Preheat the broiler.
  • Put the tomatillos, jalapeño pepper(s), and poblano pepper onto a baking sheet. Broil, about 6 inches from the heat for about 5 minutes. Remove the sheet from the oven and turn everything over, then broil for about 4 more minutes. Everything will be blackened in spots, and the tomatillos will have released some of their juices.
  • In the meantime, put the remaining ingredients into a food processor.
  • When ready, remove the sheet from the broiler and let cool.
  • Cut the peppers in half and remove the seeds and stems; also remove most of the charred skin.
  • Put the tomatillos, their juices, and the peppers into the food processor and pulse until the salsa is at the desired consistency (I prefer it a bit chunky).


  • Some jalapeños and poblanos are riper, thus hotter than others. Taste a tiny bit to gauge the level of heat, then you’ll know how much to add to the recipe.
  • If you are sensitive, wear gloves when working with jalapeños and poblanos so you don’t burn your hands (the seeds contain the most heat). Don’t touch your eyes or face until you’ve washed up.
  • Please note, this recipe is not meant to be canned.


Serving: 2Tablespoons | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 22mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg