30 min.
Easy
Medium
A traditional roasted tomatillo salsa for chilaquiles with deep roasted flavor, balanced heat, and a creamy emulsified texture achieved by combining vegetable shortening and hot water. The technique creates a smooth consistency and preserves a vibrant green color.
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Tomatillo
(500 g) tomatillos, husked and rinsed
Jalapeño
2 jalapeño peppers
Garlic cloves
2 cloves garlic (with skin for roasting)
White onion
1/4 White onion
Cilantro
1/2 Cup fresh cilantro
Salt
1 teaspoon salt (adjust to taste)
Dried oregano
1/4 teaspoon dried oregano
Black pepper
1/4 teaspoon black pepper
Garlic powder
1/2 teaspoon garlic powder
Vegetable shortening
1 1/2 tablespoons vegetable shortening
Hot water
1/2 – 3/4 cup hot water
30 min.
Heat a dry comal or cast-iron skillet over medium-high heat. Roast: tomatillos, jalapeños, garlic (with skin), onion. Cook until the vegetables develop light charred spots and soften. Approximate time: 8-10 minutes.Chef tip: Avoid over-roasting to prevent the salsa from turning olive green instead of bright green.
Peel the roasted garlic. Add to the blender: roasted tomatillos, roasted jalapeños, garlic, onion, fresh cilantro, salt, oregano, black pepper, garlic powder, and 1/2 cup hot water. Blend for 20-30 seconds until a slightly smooth yet natural texture forms.
Heat vegetable shortening in a saucepan over medium heat. Once melted, carefully pour in the blended salsa. Cook while stirring for 4–5 minutes. This step removes raw flavors, concentrates the tomatillo, and stabilizes the color and texture.
Gradually add 1/4 cup of hot water while stirring continuously. The combination of tomatillo pectin, vegetable fat, and hot water. creates a light, natural emulsion, resulting in a creamy texture and a glossy finish. Cook 2–3 more minutes.
The sauce should be creamy, pourable, and able to coat tortilla chips without being watery. If too thick, add a small amount of hot water. Chef Tips for Vibrant Green Color: For a restaurant-style bright green salsa, blend 1 raw tomatillo at the end, or add a small extra handful of fresh cilantro before the final blend. This enhances color while maintaining roasted flavor.
Serving:
6
by Chef Marvin Piña
30 min.
Easy
Medium
A traditional roasted tomatillo salsa for chilaquiles with deep roasted flavor, balanced heat, and a creamy emulsified texture achieved by combining vegetable shortening and hot water. The technique creates a smooth consistency and preserves a vibrant green color.
30 min.
Easy
Medium
A traditional roasted tomatillo salsa for chilaquiles with deep roasted flavor, balanced heat, and a creamy emulsified texture achieved by combining vegetable shortening and hot water. The technique creates a smooth consistency and preserves a vibrant green color.
Tomatillo
(500 g) tomatillos, husked and rinsed
Jalapeño
2 jalapeño peppers
Garlic cloves
2 cloves garlic (with skin for roasting)
White onion
1/4 White onion
Cilantro
1/2 Cup fresh cilantro
Salt
1 teaspoon salt (adjust to taste)
Dried oregano
1/4 teaspoon dried oregano
Black pepper
1/4 teaspoon black pepper
Garlic powder
1/2 teaspoon garlic powder
Vegetable shortening
1 1/2 tablespoons vegetable shortening
Hot water
1/2 – 3/4 cup hot water
30 min.
Heat a dry comal or cast-iron skillet over medium-high heat. Roast: tomatillos, jalapeños, garlic (with skin), onion. Cook until the vegetables develop light charred spots and soften. Approximate time: 8-10 minutes.Chef tip: Avoid over-roasting to prevent the salsa from turning olive green instead of bright green.
Peel the roasted garlic. Add to the blender: roasted tomatillos, roasted jalapeños, garlic, onion, fresh cilantro, salt, oregano, black pepper, garlic powder, and 1/2 cup hot water. Blend for 20-30 seconds until a slightly smooth yet natural texture forms.
Heat vegetable shortening in a saucepan over medium heat. Once melted, carefully pour in the blended salsa. Cook while stirring for 4–5 minutes. This step removes raw flavors, concentrates the tomatillo, and stabilizes the color and texture.
Gradually add 1/4 cup of hot water while stirring continuously. The combination of tomatillo pectin, vegetable fat, and hot water. creates a light, natural emulsion, resulting in a creamy texture and a glossy finish. Cook 2–3 more minutes.
The sauce should be creamy, pourable, and able to coat tortilla chips without being watery. If too thick, add a small amount of hot water. Chef Tips for Vibrant Green Color: For a restaurant-style bright green salsa, blend 1 raw tomatillo at the end, or add a small extra handful of fresh cilantro before the final blend. This enhances color while maintaining roasted flavor.
Serving:
6
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