Spicy Tomatillo Salsa
Updated on August 3, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 3 Comments • Jump to Recipe
This Spicy Tomatillo Salsa is the perfect companion for tortilla Chips. A nice variation of the classic tomato based salsa.
Now, who doesn’t like a good salsa? Especially a delicious Spicy Tomatillo Salsa. This is by far one of my all-time favorite salsa recipes. You have to try this one for sure.
From mild to Hot. From Chunky to Smooth. We all have our favorite kind of salsa. As you can imagine, most salsas are tomato based. That’s all fine and dandy but I wanted to try something a little different.
A few years back I made a Guy Fieri Flautas Recipe that called for tomatillo salsa. It was awesome! I experimented with his recipe and method and this was the end result.
The original version of Guy’s recipe called for canned tomatillos. While that would be the quickest and easiest way to make this tomatillo salsa, you can use fresh tomatillos if you want.
Simply place the tomatillos on a baking sheet and broil until the tomatillos are charred, about 12-15 minutes, flipping halfway through.
Like many of the recipes on this food blog, I often wonder where they came from. I mean who “invented” salsa? Like I always do, I visit the fountain of knowledge. Here’s an article on Wiki about the Origins of Salsa.
How to Handle Hot Peppers
- The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
- Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn.
- Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeño Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
How Long Does Salsa Last
While several factors come into play, homemade salsa will last 4 to 6 days when stored in an airtight container in the refrigerator. You can also freeze salsa in an airtight container or bag for up to 4 months.
For another awesome Guy Fieri recipe, check out Guy’s Donkey Sauce for Burgers. One of my favorite burger toppings. If you love spicy salsa, you might want to check out my classic Spicy Salsa recipe. Yummy!
Equipment Needed
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
Gather your Ingredients
You will need the following ingredients to make this Spicy Tomatillo Salsa recipe (see recipe card for quantities): Tomatillos, Jalapeño, Garlic Cloves, Fresh Cilantro, Salt & Pepper, Red Onion, Red Bell Pepper, Green Onions, Cayenne Pepper and Olive Oil.
How to Make Spicy Tomatillo Salsa
- Drain and chop tomatillos. Set aside.
- In a saucepan, heat olive oil over medium-high heat. Place the tomatillos, jalapeños, onion and red bell pepper in the pan and cook until the mixture softens and becomes fragrant – Approximately 7 to 10 minutes.
- Place the tomatillos mixture in a food processor (or you can use a blending stick). Add the garlic and process until you reach the desired consistency.
- Stir in the chopped cilantro, green onions, and cayenne. Season to taste with salt and pepper.
Printable Recipe Card
Spicy Tomatillo Salsa
Ingredients
- 1 Tbsp Olive Oil
- 28 oz Tomatillos, drained and chopped
- 1 Fresh Jalapeño, chopped
- ½ Cup Red Onion, chopped
- 1 Cup Red Bell Pepper, chopped
- 2 Garlic Cloves, minced
- ¼ Cup Fresh Cilantro, chopped
- ⅓ Cup Green Onions, chopped
- ½ Tsp Cayenne Pepper
- Salt and Pepper, to taste
Instructions
- Drain and chop tomatillos. Set aside.
- In a saucepan, heat olive oil over medium-high heat. Place the tomatillos, jalapeños, onion and red bell pepper in the pan and cook until the mixture softens and becomes fragrant – Approximately 7 to 10 minutes.
- Place the tomatillos mixture in a food processor (or you can use a blending stick). Add the garlic and process until you reach the desired consistency.
- Stir in the chopped cilantro, green onions and cayenne. Season to taste with salt and pepper.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
My fiancé loved the salsa but can it be canned in a canner? I would love to make it in batches so all he has to do is open a jar right up. Please let me know how long and whether it should be pressure canned or the boiling method.
I have gifted this salsa in the past. I used small mason jars and used the boiling method to seal the jars.
Spicy green olives salsa is excellent. Thanks