Orange-Tomatillo Salsa Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
20130316-244734-orange-tomatillo-salsa.jpg
Photographs: Joshua Bousel

Sick of tomatoes but still craving salsa? This sweet and tangy orange-tomatillo salsa will do you just right.

Recipe Facts

Active: 20 mins
Total: 20 mins
Makes: 2 cups

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Ingredients

  • 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

Directions

  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. 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.

Special equipment

Food processor

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