Tomatillos are a green variety of tomato that are traditionally cultivated in Mexico. They have an outer husk and tend to be firmer with more of a citrus flavor than other tomatoes. Because of this, they do really well with roasting! Whenever I buy them, I almost exclusively make roasted tomatillo salsa. It's one of my favorite recipes that no summer should be without!
This recipe combines tomatillos with banana peppers, red onion, garlic, lime juice, and apple cider vinegar. I used it to make a Tofu Steak Salad. But this recipe pairs just as well with a bowl of tortilla chips, in burritos, or any Mexican-inspired dish of choice. You can also add hotter peppers to make it spicier. Today I just opted for a mild version. But a couple jalapeños or other green peppers would do nicely.
Tomatillo salsa is also a great way to make a green salsa without having to add copious amounts of cilantro. A lot of the time I have to steer clear of green salsas because I'm allergic to cilantro. But a lot of people avoid them because it can taste too astringent (or, really, just like soap). With this recipe, you get all of the flavor of tomatillos with a little bit of citrus. You can always add in the cilantro if that's your fancy!
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Variations of Tomatillo Salsa
I have been making tons of salsas and enchilada sauces this summer! I really ramped this up when the peppers and tomatoes in my garden ripened. I was making a new variety every time that I ran out! And really never went a day this summer without it. This is a mild tomatillo salsa recipe, but check out my other variations for a different spin.
Tomatillo salsa is a great way to utilize tomatillos. They're a slightly citrusy green husked tomato variety that does well with roasting. I used it to make a Salad w/ Tofu Steak & Tomatillo Salsa. But this recipe pairs just as well with a bowl of tortilla chips, in burritos, or any Mexican-inspired dish of choice. You can also add hotter peppers to make it spicier. Today I just opted for a mild version. But a couple jalapeños or other green peppers would do nicely.
Remove papery outer skins from tomatillos.It can also help to rinse them or even soak to remove the sticky residue as well, but this is optional!
Place whole tomatillos in an air fryer and fry at 400 degrees Fahrenheit for 15 minutes, or until the tomatillos are lightly charred. Flip about halfway through to get an even char on both sides.Let cool to the touch.
Cut the tomatillos in half and place in a food processor. Quickly pulse about 10-15 times, or until the tomatillos are loosely chopped.If you want a chunkier salsa, pulse less. If you want a thinner salsa, more like an enchilada sauce, purée until smooth. You can also add the banana peppers, onion, and garlic if you don't want as chunky a salsa!
Make Salsa
Meanwhile, remove the veins and seeds from the banana pepper and dice along with the onion and garlic.
Add the tomatillos, banana peppers, onion, garlic, salt, pepper, lime juice, and apple cider vinegar (all of the ingredients) to a large bowl and stir to combine.
Let sit if you like. This is optional. But, for a more robust flavor, let sit in the refrigerator for an hour or two. This allows all of the ingredients to soak up the vinegar and spices. Although this isn't necessary and it can be served immediately! It will just have more flavor later on. This makes it a great recipe if you're looking for something to make ahead of time.
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