Taste Tested: Charred Tomatillo Salsa

Nothing screams summer like tacos — especially when you add a rich, seasonal salsa! Every year when the CTA staff gets together together for our staff retreat, we make salsa and we eat tacos. It’s kind of a thing guys, and we kind of love it.

This recipe was a result of us driving through The County, visiting farm stands and craving something a little different. What started as a happy accident, has since become a staple in all our fridges. It’s amazing on the usual suspects — fish tacos, pulled chicken tacos, carne asada tacos — but is also great with scrambled eggs, on burgers or breakfast sandwiches. Enjoy!


This salsa is made with Ontario tomatillos. Never heard of a tomatillo? Don’t worry — until very recently, it was a farmers market oddity seem only in the late summer months. Tomatillo is a member of the nightshade family, related to tomatoes. In fact, sometimes folks call it a Mexican husk tomato — but it grows all over the Western hemisphere. It’s kind of like a slightly sour green tomato, but more delicious.

PRO TIP: tomatillos are covered in a papery husk and a waxy film. Remove the husk and wash the fruit under luke warm water, rubbing gently to remove the film. It’s worth the effort as the film can give the salsa an acrid flavour.

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County Charred Tomatillo Salsa
Yields 4
If properly canned, this little number can last a year on the shelf. Without canning, it will last three months in the fridge -- if you don't eat it all first!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 1lb Ontario tomatillos, husked, washed
  2. 1 large Ontario white onion
  3. 3 jalapeno chilies, or more!
  4. 1 bunch Ontario cilantro, washed well
  5. 4 cloves Ontario garlic, peeled
  6. 4 tablespoons (or more) fresh lime juice
  7. 2 tsp cane sugar or honey
  8. Kosher salt
  1. Preheat broiler or barbeque.
  2. If broiling, place tomatillos and jalapenos on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool. If barbecue, place directly on grill, turning occasionally until blistered. Remove from heat and let cool.
  3. Chop white onion into fine dice, set aside. Separate the stems and leaves of the cilantro. Chop well-rinsed cilantro stems finely, set aside. Rough chop leaves and set aside. Grate the garlic on a micro-plane and also, set aside.
  4. Transfer cooled tomatillos to a food processor, add lime juice and sugar/honey, then pulse until a chunky purée forms. Stire in chopped onion, cilantro stems, cilantro leaves and garlic. Season with salt and more lime juice, if desired. Cover; chill.
  5. If canning, transfer to clean, boiled jars and proceed with favorite canning method.
  1. If canning, we suggest doubling the lime juice or supplementing with some apple cider vinegar. We also suggest tripling this recipe, as this stuff goes fast!
Culinary Tourism Alliance https://ontarioculinary.com/

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