Smoked Tomatillo Salsa

July 15, 2016

Smokey, spicy, sophisticated and simple.....Serve as the quintessential Oaxacan table sauce with just about anything!   Substitute all or a portion of the roasted tomatillos with roasted tomatoes for a slightly different take on this delicious salsa.

Yields: approx. 1 1/2 cups


8 oz. tomatillos, husks removed

1/4 medium white onion, cut into 1" wedges

1-2 garlic cloves, with skin on

1-2 tsp Seasons of My Heart Chintestle Paste (smoked mole paste)

1-2 tsp Seasons of My Heart Sea Salt


1On a hot comal or cast iron griddle dry roast the tomatillos, onion and garlic until they are slightly charred and are soft. Do not use oil in this process . Peel the garlic.

2In a blender place 1-2 teaspoons (to taste) of Seasons Of my Heart Chintestle Paste. Add the roasted tomatillos, onion and garlic and blend well.

3Add water as needed to make it fluid. Season to taste with salt.

Recipe by Sara Polczynski