One of my go-to meals is grilled chicken tacos. And I mean, I go to that meal probably once a week. It’s quick, easy, healthy and delicious. My formula has always been to grill chicken with fajita spice and lime juice, plop it into a corn tortilla and top with sliced avocado and tomatillo salsa. I was buying tomatillo salsa that I really liked, but something was missing. Chunks! So, I decided to whip up my own version of a Chunky Roasted Tomatillo Salsa. This salsa is bright and acidic from the lime, a little sweet from the roasted tomatillos, and subtly spicy from the jalapeño.
The other problem with buying salsa was only one store sold it, and that store was 20 minutes away. I ridiculously thought it was still easier to buy it. Then, when I finally decided to make some, after about 20 minutes of roasting and chopping, I had salsa. In the past, I’d just be arriving at the store…smh…
You can easily adapt this, without messing anything up. You could eliminate the red tomatoes and replace with more tomatillos. If you like more acidity, you don’t even have to roast the tomatillos (but I prefer the sweetness of a little browning). Want more spice? Don’t seed the jalapeños. If chunky’s not your style, pulse everything in a food processor and leave your knives in the block.
The Chunky Roasted Tomatillo Salsa you end up with is incredibly flavorful and not even 20 calories. It’s the best component in my go-to chicken tacos. It’s also a no-brainer for some light and crunchy tortilla chips. You could probably slow cook some chicken breasts in it (OMG, I have to try that…). And when I had leftovers, I even used it to make an insanely good meatloaf – that recipe will be up next week. So, subscribe now at the end of the post so you don’t miss it!!
- 6 medium tomatillos, husks removed and rinsed
- 2 jalapeño peppers, halved and seeded
- 2 cloves garlic, peeled
- 2 medium tomatoes, seeded and chopped
- 1/2 red onion or 1/2 cup, minced and rinsed*
- 1 tablespoon fresh lime juice,
- 1/4 cup fresh cilantro, chopped
Set your oven for a high broil.
Put the whole tomatillos, jalapeños and garlic cloves onto a baking sheet and lightly spray with non-stick cooking spray. Broil on high for 10 minutes (flipping halfway). Once finished, set aside and allow them to cool.
Meanwhile, prep your other ingredients (tomatoes, onion, lime juice, and cilantro) and combine into a medium bowl.
Chop the tomatillos** and jalapeños and mince the garlic. Mix these into the other ingredients until fully combined. Allow to chill for at least 15 minutes so all the flavors can combine before serving.
*I love that this rhymes. More importantly, rinsing the onion takes the bite out of the raw onion flavor. If you like that spice (and smell) then no need to rinse.
**Mostly the roasted tomatillos will just explode and crumble under the slightest push of your knife. The insides you can just mush, and the outsides you have a chance at chopping. If you want, you could take the roasted ingredients and pulse them in a food processor, but you will have a less chunky salsa on your hands (nothing wrong with that).
For about 1/4 cup: Calories 19 ~ Total Fat 0 g ~ Saturated Fat 0 g ~ Trans Fat 0 g ~ Cholesterol 0 mg ~ Sodium 2 mg ~ Potassium 93 mg ~ Total Carbohydrate 4 g ~ Dietary Fiber 1 g ~ Sugars 2 g ~ Protein 0 g