Tomatillo-Chile Salsa Recipe

Name: Tomatillo-Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 3/4 pound tomatillos, husked; 4 Anaheim chiles; 2 jalapeno chiles; 1 red bell pepper; 1 yellow bell pepper; 1 red onion, sliced 1/2 inch thick; 1 tablespoon vegetable oil; 1/4 cup fresh lime juice; 2 tablespoons olive oil; Salt and freshly ground pepper; Tortilla chips, for serving

Servings: persons

3/4 pound tomatillos, husked
4 Anaheim chiles
2 jalapeno chiles
1 red bell pepper
1 yellow bell pepper
1 red onion, sliced 1/2 inch thick
1 tablespoon vegetable oil
1/4 cup fresh lime juice
2 tablespoons olive oil
Salt and freshly ground pepper
Tortilla chips, for serving

1
Light a grill or preheat the broiler.
2
Brush the tomatillos, chiles, bell peppers and onion with the oil and grill over a medium-hot fire, turning occasionally, until softened and lightly charred all over, about 8 minutes for the tomatillos and 10 to 12 minutes for the chiles, bell peppers and onion.
3
Transfer the chiles and bell peppers to a bowl, cover with plastic wrap and let cool completely.
4
Coarsely chop the tomatillos and onion and transfer to another bowl.
5
Peel, core and seed the bell peppers.
6
Finely chop the jalapenos and coarsely chop the Anaheims and bell peppers.
7
Add them to the bowl with the tomatillo mixture, then stir in the lime juice and olive oil and season with salt and pepper.
8
Serve with tortilla chips.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound tomatillos, husked, 4 Anaheim chiles, 2 jalapeno chiles, 1 red bell pepper, and more.

Yes, Tomatillo-Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomatillo-Chile Salsa

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