If you’re in the mood for a vibrant, tangy, and slightly smoky salsa that brings a fresh burst of flavor to just about any dish, then you absolutely need to try this Salsa de Tomatilles Grillées Recipe. This delightful recipe takes fresh tomatilles and roasts them to perfection, unlocking a depth of flavor that’s irresistible. Whether you’re topping tacos, dipping chips, or enhancing grilled seafood, this salsa is a game-changer that’s both easy to make and packed with personality.
Ingredients You’ll Need
The beauty of this Salsa de Tomatilles Grillées Recipe is in its simplicity. Each ingredient plays a crucial role, from the tart freshness of tomatilles to the aromatic hit of coriander that brightens every spoonful. You’ll find that these straightforward components come together seamlessly to create something truly special.
- 675 g (1 1/2 lb) fresh tomatilles, unpeeled: The star ingredient, bringing a tangy and slightly acidic base perfect for roasting.
- 1 small onion, sliced: Adds sweetness and depth after roasting, balancing the tomatilles.
- 1 jalapeño pepper, seeded and halved: Brings a gentle heat and smoky flavor when grilled.
- 1 garlic clove, halved: Gives a subtle pungency that mellows beautifully after roasting.
- 15 ml (1 tbsp) vegetable oil: Helps everything roast evenly and develop golden edges without sticking.
- 70 g (2 cups) cilantro leaves and stems, chopped: Adds a fresh, herbaceous note that lifts the salsa’s flavor profile.
- Salt and pepper: To taste, essential for enhancing every element in the salsa.
How to Make Salsa de Tomatilles Grillées Recipe
Step 1: Get Your Oven Ready
Start by positioning the oven rack in the center and preheating your oven to 180 °C (350 °F). This steady heat sets the perfect stage for roasting your ingredients evenly before the final broil, which will add that lovely charred touch.
Step 2: Prepare the Tomatilles and Vegetables
Remove the outer husks from the tomatilles and wash them under warm water to get rid of the sticky residue. Cut them into quarters to ensure they cook through evenly. This step is essential to achieving that rich, roasted flavor in the final salsa.
Step 3: Season and Roast
On a non-stick baking tray or a foil-lined sheet, toss the tomatilles, sliced onion, halved jalapeño, and garlic with the vegetable oil. Sprinkle with salt and pepper. Roast in the oven for 10 minutes, then stir the vegetables to encourage even cooking.
Step 4: Broil to Perfection
Increase the oven temperature to broil and continue cooking for an additional 15 minutes. Watch carefully as the onions soften and the tomatilles start to char—this step introduces a smoky, caramelized flavor that defines this salsa.
Step 5: Blend and Season
Once roasted and slightly cooled, pulse the vegetables and cilantro in a food processor just enough to chop them finely while keeping some texture. Use a spatula to scrape down the sides occasionally. Taste and adjust seasoning if needed for that perfect balance.
Step 6: Serve and Enjoy
This Salsa de Tomatilles Grillées Recipe can be enjoyed warm or cold. It’s incredibly versatile and will brighten tacos, nachos, or fresh grilled fish effortlessly.
How to Serve Salsa de Tomatilles Grillées Recipe
Garnishes
Sprinkle a little extra fresh cilantro on top before serving to enhance the herbal freshness. For added zing, a squeeze of lime juice or a few diced red onions can make the salsa really pop on the palate.
Side Dishes
This salsa pairs wonderfully with Mexican-inspired dishes like crispy tortilla chips, grilled meats, or creamy avocado slices. It also makes a fantastic topping for roasted vegetables or alongside a fluffy bowl of rice to add vibrant flavor.
Creative Ways to Present
Try serving your Salsa de Tomatilles Grillées Recipe in small rustic bowls alongside a colorful taco bar, or spoon it over warm corn tortillas for an unforgettable appetizer. You can even dollop it on scrambled eggs for a unique breakfast twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salsa in an airtight container in the refrigerator. It stays fresh and flavorful for up to one week, making it perfect to have on hand for last-minute snacks or meals.
Freezing
While freezing fresh salsa is possible, it’s best to enjoy this salsa fresh as the texture may change after thawing. If you must freeze it, use a freezer-safe container and consume within one month for the best taste.
Reheating
If you prefer your salsa warm, gently reheat it on the stovetop over low heat or in short bursts in the microwave. Just be careful not to cook it further; you want to preserve that fresh, bright flavor perfectly.
FAQs
Can I use tomatilles from a jar if I cannot find fresh ones?
Fresh tomatilles really make this salsa shine because of their crisp, tart flavor and firm texture. Jarred tomatilles tend to be softer and more acidic, so while you can substitute in a pinch, the salsa won’t have the same bright, roasted depth.
How spicy is this salsa?
The heat level depends on the amount of jalapeño you include and whether you keep or remove the seeds. Removing the seeds makes it mild and approachable, while keeping some gives a gentle kick without overwhelming the fresh flavors.
Can I make this salsa without cilantro?
Cilantro adds an essential fresh, citrusy aroma to the salsa, but if you’re not a fan, you can swap it with fresh parsley or a combination of parsley and a hint of mint for a different, but delicious twist.
How long does it take to make this salsa?
Including prep, roasting, and blending, you’re looking at around 35 minutes to bring this Salsa de Tomatilles Grillées Recipe to life, making it a quick and satisfying project for any meal.
What dishes pair best with this salsa?
This salsa goes great with Mexican staples like tacos and nachos, grilled fish, or even as a topping for scrambled eggs. Its versatility also extends to serving as a zesty dip or a tangy salad dressing base.
Final Thoughts
I hope you give this Salsa de Tomatilles Grillées Recipe a whirl soon because it truly adds that special something to countless meals. It’s simple yet bursting with complex flavors that feel like a little celebration in every bite. Once you try it, I’m sure it’ll become one of your go-to salsas for both everyday dinners and entertaining guests!
Print
Salsa de Tomatilles Grillées Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 500 ml (environ 2 tasses) de salsa 1x
- Category: Sauce
- Method: Baking
- Cuisine: Mexicaine
Description
Cette recette de salsa de tomatilles grillées est une sauce fraîche et légèrement fumée, parfaite pour accompagner des nachos, des tacos ou du poisson blanc. Les tomatilles sont d’abord rôties au four avec des oignons, un piment jalapeño et de l’ail, puis mélangées avec de la coriandre fraîche pour obtenir une salsa légèrement texturée et pleine de saveurs vibrantes.
Ingredients
Ingrédients
- 675 g (1 1/2 lb) de tomatilles fraîches non pelées
- 1 petit oignon, émincé
- 1 piment jalapeño, épépiné et coupé en deux
- 1 gousse d’ail, coupée en deux
- 15 ml (1 c. à soupe) d’huile végétale
- 70 g (2 tasses) de feuilles et de tiges de coriandre, hachées
- Sel et poivre, au goût
Instructions
- Préparation du four : Placer la grille au centre du four et préchauffer à 180 °C (350 °F) pour une cuisson initiale douce.
- Préparation des tomatilles : Retirer l’enveloppe extérieure des tomatilles, bien les laver sous l’eau tiède pour éliminer la substance collante sur la membrane, puis les couper en quartiers.
- Assemblage des légumes : Sur une plaque de cuisson antiadhésive ou recouverte de papier d’aluminium, mélanger les tomatilles, l’oignon émincé, le piment jalapeño et l’ail avec l’huile végétale. Assaisonner avec du sel et du poivre selon le goût.
- Première cuisson : Cuire au four pendant 10 minutes. Ensuite, remuer les légumes pour assurer une cuisson uniforme.
- Gril du four : Augmenter la température du four à la fonction gril (broil) et poursuivre la cuisson pendant 15 minutes supplémentaires, jusqu’à ce que les oignons soient tendres et que les tomatilles commencent à noircir légèrement.
- Refroidissement : Retirer la plaque du four et laisser les légumes refroidir à température ambiante.
- Mixage : À l’aide d’un robot culinaire, hacher la coriandre avec les légumes grillés par courtes impulsions pour conserver une texture grossière typique d’une salsa. Racler les parois du bol du robot à plusieurs reprises pour bien mélanger.
- Assaisonnement final : Rectifier l’assaisonnement avec du sel et du poivre selon votre préférence.
- Service : Servir la salsa tiède ou froide. Idéal pour accompagner des nachos, des tacos ou du poisson blanc. La salsa peut être conservée jusqu’à une semaine dans un récipient hermétique au réfrigérateur.
Notes
- Pour une version plus piquante, conservez les graines du piment jalapeño.
- Si vous n’avez pas de robot culinaire, vous pouvez hacher la salsa à la main pour une texture plus rustique.
- La salsa se conserve bien jusqu’à une semaine au réfrigérateur dans un récipient hermétique.
- Cette recette est une excellente façon d’utiliser des tomatilles fraîches de saison.
