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Blackened Tomatillo Salsa


5-6 Medium Sized Tomatillos
1 Medium Yellow Onion
1 Pasilla Chile
4-5 Sprigs Cilantro

1 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp salt
1 tsp cumin

2 tbsp oil
2 tbsp vinegar


Take the papery film off the tomatillos and place them on an open grill flame along with the whole onion and pasilla chile. Let the tomatillos and pasilla chile char. Take the onion off once the papery outside begins to burn, and remove the tomatillos and chile when the outside has blistered.

Leave the burnt skin on the tomatillo. Remove the blistered skin of the chile by rubbing it under running cold water. Also remove the skin of the onion. Cut the onion in half and place one half in a food processor along with the whole tomatillos and the peeled chile. Add the spices and wet ingredients except for the half onion. Mince the half onion and set aside; we’ll be mixing it in later for texture. Turn on the food processor and blend until all ingredients are broken down and mixed.

Remove and empty into a jar or bowl, throw in the minced onion, and refrigerate until cool.


This can also be used as a great cooking sauce for chicken.

George Christidis