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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