Orange-Tomatillo Salsa


Sauces, dips, dressings, and condiments from around the world.

Orange-Tomatillo Salsa
  • Yield:makes about 2 cups
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
Sauced: Orange-Tomatillo Salsa

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Adapted from Rick Bayless.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 1 pound (about 8 medium) tomatillos, husked, rinsed, and halved
  • 3/4 cup finely chopped white onion (about 1 medium onion)
  • 1 tablespoon finely chopped chipotles in adobo
  • 2 medium seedless oranges, segmented, pith removed, and cut into 1/2-inch pieces
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems
  • 1 tablespoon lime juice
  • Kosher salt, to taste
  • Sugar, to taste


  1. 1.

    Adjust a rack about 4 inches below broiler element and heat broiler to high. Place half of tomatillos, cut side down, on a rimmed baking sheet lined with aluminum foil. Place in broiler and cook until tomatillos are charred and fully softened, about 5 minutes. Transfer to a workbowl of a food processor fitted with steel blade. Add fresh tomatillos and pulse until finely chopped, 10 to 12 short pulses. Transfer to a medium bowl.

  2. 2.

    Add onion, chipotles, oranges, cilantro, and lime juice to tomatillos; stir to combine. Thin with water to desired consistency. Season with salt and sugar to taste. Transfer to an airtight container and place in refrigerator for at least one hour before using. Store in refrigerator for up to a week.

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