Go Back
–+ servings

Tomatillo Salsa (3 ways - raw, roasted and lacto-fermented)

A small jar of roasted tomatillo salsa
Tomatillo Salsa is super easy to make with just a handful of ingredients. With a few simple tweaks you can make 3 varieties of this salsa with the same ingredients to use as a sauce or a dip.
Prep Time 15 minutes
Serving Size 6

Ingredients

  • 1 pound fresh tomatillos
  • 1 - 2 fresh jalapenos stem removed
  • 1 - 2 cloves of garlic peeled
  • ½ medium white or yellow onion skin removed
  • 1/2 cup packed cilantro, leaves and stems washed
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp salt

Additional ingredients for Roasted Tomatillo Salsa

  • 1 tsp canola oil use any neutral flavoured oil

Instructions

  • Remove the husks from the outside of the tomatillos and give them a rinse with water.
    1 pound fresh tomatillos
  • Cut the tomatillos in half (or quarters if they are large) and add to the blender or food processor.
  • Add remaining ingredients to the blender or food processor and process until all ingredients are broken down into a sauce-like consistency. You may need to use the tamper to push the ingredients down.
    1 - 2 fresh jalapenos, 1 - 2 cloves of garlic, ½ medium white or yellow onion, 1/2 cup packed cilantro, leaves and stems, 1 tbsp freshly squeezed lime juice, 1 tsp salt
  • Give your salsa a taste to see if it's to your liking. If you want you can add more jalapeno, salt, garlic or cilantro and blend to combine.
  • Pour your salsa into a jar with a tight lid and store in the refrigerator for up to a week.

Notes

To make roasted tomatillo salsa you will need 1 tsp neutral flavoured oil:
  1. Pre-heat the oven to 350F. 
  2. Toss tomatillos, jalapeno, garlic and onion in a bowl with the oil until coated.
  3. Lay the ingredients on a baking sheet and roast in the oven for about 15 minutes or until the skin on the tomatillos just start to brown.
  4. Add all ingredients to the blender and continue following the recipe.
To make fermented tomatillo salsa you will need additional salt to facilitate the fermentation process:
  1. Use 1 tablespoon of salt for this version of the recipe. Salt inhibits the growth of bad bacteria and allows the salsa to ferment safely at room temperature.
  2. Follow the recipe for raw salsa from the recipe card and pour your salsa into a canning jar with a tight light.
  3. Allow to ferment at room temperature for 3 - 5 days. 
  4. You may see bubbles forming in the jar, this is normal.
  5. Each day push on the lid of the jar. Pressure builds up in the jar during the fermentation process, and if the lid feels very firm you may want to slightly twist the top of the jar to release the pressure. Do not remove the lid as you don't want to add air into the jar.