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Salsa de Tomatillo Tatemada - charred tomatillo salsa


1 cup

Roasted and charred fresh tomatillos and jalapeños make for heavenly salsa flecked with black bits of skin, it is smoky and delicious. Our preferred method for roasting is a hot pan on the stove and complete charring can be accomplished by using a blow torch to get into all the nooks and crannies. Plus there is an amazing smell when flame makes the chile skin go snap, crackle and pop. Roasting concentrates the flavours and natural sugars in the vegetables as they lose water when cooking. To maximize these flavours grind the salsa in a molcajete to release all those essential oils! You could also pulse the cooked vegetables in a blender if that is what is to hand.


Remove the husks from the tomatillos and wash them, dry them off with a tea towel.

Heat a cast-iron frying pan over high heat until hot. Place the vegetables in the pan and using tongs to turn them occasionally, let them cook for at least 15- 20 minutes, it is important to cook the vegetables until they are soft. To help char the tomatillos and jalapeños evenly and completely use a blow torch to make sure all the skin is black (this makes for easier grinding too). 

Remove the vegetables as they are cooked and place them on a plate covering with a tea towel, let them steam underneath. The garlic will be cooked first. Once all the vegetables are cooked, start grinding them in your molcajete. The order in which you grind them is important. 

1. Remove the skin from the garlic, remove the stems from the jalapeños and roughly chop. Put them in the molcajete and grind them to a paste.

2. Chop the onions, adding 1/2 at a time grind into the garlic and chilli paste.

3. Add the tomatillos, one at a time and grind each one in. If your molcajete gets too full, remove a portion of the salsa to a bowl and continue. 

When you have finished grinding add the salt and stir in the water until it is spoonable. Stir in the chopped coriander and taste. Allow to sit for 30 minutes, taste again and readjust seasoning. Serve from the molcajete at the table.