Tomatillo Red Chili Salsa

Why You’ll Love Tomatillo Red Chili Salsa Recipe

I like this recipe because it’s simple but delivers deep, layered flavor. I enjoy roasting the tomatillos and garlic because it adds a natural smokiness without extra effort. I also appreciate how versatile this salsa is, working just as well with tortilla chips as it does with taco bowls or grilled dishes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds whole tomatillos
5 cloves garlic peeled, crushed
2-3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco to taste
salt to taste
freshly cracked black pepper to taste

Directions

I start by preheating my oven to 375° Fahrenheit. I place the whole tomatillos and crushed garlic on a baking sheet and roast them in the oven for 25 to 30 minutes, until they are softened and nicely charred.

Once roasted, I transfer the tomatillos and garlic to a food processor or blender. I add the New Mexico red chile powder, ground cumin, and lime juice, then process everything until the mixture is smooth. I add Tabasco to taste and blend again before seasoning with salt and freshly cracked black pepper.

I serve the salsa immediately or refrigerate it until I’m ready to enjoy it.

Servings and Timing

I usually get about 4 servings from this recipe. The prep time takes me around 10 minutes, with a cooking time of about 30 minutes, bringing the total time to roughly 40 minutes.

Variations

I sometimes adjust the heat by increasing or decreasing the red chile powder. When I want a slightly thicker salsa, I blend it less. I also enjoy adding a small handful of fresh cilantro for a brighter, herbaceous finish.

Storage/Reheating

I store this salsa in an airtight container in the refrigerator for up to 5 days. I usually serve it cold or at room temperature, and I give it a quick stir before serving if it has settled.

FAQs

Can I use canned tomatillos instead of fresh?

I prefer fresh tomatillos for roasting, but canned can work in a pinch with a slightly different flavor.

How spicy is this salsa?

I find it moderately spicy, but the heat level depends on how much chile powder and Tabasco I add.

Can I make this salsa ahead of time?

I often make it a day ahead because the flavors deepen as it chills.

Do I need to remove the tomatillo skins?

I always remove the papery husks before roasting and rinse the tomatillos well.

Can I freeze this salsa?

I freeze it occasionally in small containers, and it keeps well for up to 2 months.

What can I serve this salsa with?

I like it with tortilla chips, tacos, burrito bowls, grilled meats, and eggs.

Can I make it without a food processor?

I use a blender if I don’t have a food processor, and it works just as well.

Why roast the tomatillos?

I roast them to add depth, sweetness, and a subtle smoky flavor.

Can I make it less acidic?

I reduce the lime juice slightly if I want a milder acidity.

Is this salsa gluten-free?

I consider this salsa naturally gluten-free since it uses whole, simple ingredients.

Conclusion

I keep this tomatillo red chili salsa in my recipe rotation because it’s flavorful, easy, and incredibly versatile. I love how a handful of ingredients transforms into a vibrant salsa that enhances everything I serve it with.