Description
A bold, smoky tomatillo red chili salsa made with oven-roasted tomatillos and garlic, warm spices, and bright lime juice. This versatile salsa is perfect for dipping, spooning over tacos, or adding depth to grilled dishes.
Ingredients
2 pounds whole tomatillos, husked and rinsed
5 garlic cloves, peeled and crushed
2–3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco sauce, to taste
Salt, to taste
Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place whole tomatillos and crushed garlic on a baking sheet.
- Roast for 25–30 minutes until softened and lightly charred.
- Transfer roasted tomatillos and garlic to a food processor or blender.
- Add red chile powder, ground cumin, and lime juice.
- Blend until smooth.
- Add Tabasco sauce to taste and blend again.
- Season with salt and freshly cracked black pepper.
- Serve immediately or refrigerate until ready to use.
Notes
Adjust chile powder to control heat level.
Add fresh cilantro for a brighter flavor if desired.
Blend less for a thicker, chunkier salsa.
Flavors deepen after chilling.
Always remove and discard tomatillo husks before roasting.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
