Norma's Roasted Tomatillo Salsa
Norma's Roasted Tomatillo Salsa—we met over Loteria and Rummikub.
I spend a lot of time with my good friend Alejandra, who always keeps an abundant stash of Norma’s salsa at her house. We always have some while we play Loteria and Rummikub, tell our latest travel stories, and chat about our kids. We may or may not joke about our husbands. You know—we have fun!
When I met Norma through Alejandra, she was generous enough to share her amazing salsa recipe with me. Now you can enjoy it, too! It’s so much better than anything you’ll ever find at a restaurant—yes, even a really good one.
Pro tip: you can adjust the number of jalapeños for a mild or spicy tomatillo salsa.
Norma’s salsa is traditional, richly flavored, and perfectly puréed. It’s a little on the spicy side, but it’s not too spicy. It’s actually perfect, in my opinion. If you want to change up the spice level, go ahead! But honestly, there’s no need to tweak it if you can handle a little bit of heat.
Last but not least, let’s go over how to husk and prepare tomatillos.
As for the tomatillos—they can be a little intimidating if you haven’t worked with them before. But let me tell you, the little bit of prep work is TOTALLY worth it! When you buy tomatillos, they’ll have this beautiful feathery, peely skin around them. Most of it will just peel off, but tomatillos are a little bit sticky, too. After your tomatillos are peeled, rinse them under cool water to remove any remaining skin, then dry them off. That’s it! Now you’re ready to make my friend Norma’s amazing roasted tomatillo salsa.