Salsa taqueria

Salsa taqueria

500 ml
Chris Middleton

This is a very simple and versatile tomatillo, roasted garlic and chilli salsa, typically a traditional table salsa. Tomatillos are in season at the same time as late summer tomatoes and the tinned varieties are also fine out of season. Like any sauce, it’s only as good as the ingredients, so seek out the ripest and weirdest looking tomatoes from a farmers’ market as these will naturally have flavour.


Quantity Ingredient
6 ripe heirloom tomatoes, cored
500g tinned or fresh tomatillos, drained if tinned or outside leaves removed if fresh, (see Latin Larder)
1 large salad onion, cut into quarters
12 garlic cloves, halved
6 jalapenos
4 limes, juiced
1 teaspoon chilli powder
1 bunch coriander, roughly chopped
50ml olive oil
50ml boiling water
sea salt, to taste


  1. Preheat an overhead grill to high heat.
  2. Place the tomatoes, tomatillos, salad onion, garlic and jalapeños on a grill tray. Grill for 10–20 minutes, turning occasionally, until soft, caramelised and charred black.
  3. Place the charred vegetable mixture into a food processor or blender together with the lime juice, chilli powder and coriander. Pulse briefly, gradually adding the olive oil and boiling water, to make a coarse sauce. Season with salt.
  4. Store in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.

* Tips

  • Create your own riffs on this famous salsa by adding your favourite Mexican or Latin ingredients. For a great avocado salsa, simply add 2 over-ripe avocado, ½ teaspoon ground cumin, a pinch of ground allspice and the juice and zest of 2 limes. It’s a delicious dip or salsa on all meat, seafood and vegetable dishes.
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