Homemade sweet pepper salsa with tomatillos is an ideal topping for a Nacho Grande Boat. Freshly made, it delivers bright, layered flavors you won’t find in jarred salsas.
The recipe requires a few simple steps, but the result—bold, smoky vegetables blended with tangy tomatillos—is well worth the effort.
Blackened sweet peppers, tomatillos and tomatoes combine to create a depth of flavor that elevates nachos or any Mexican-inspired dish. You may find yourself spooning this salsa on everything before it even lands on the Nacho Grande Boat.
The cookbook Salsas and Moles features many recipes that bring Tex‑Mex and Mexican flavors into the home kitchen. I adapted the first recipe slightly because I couldn’t source every specific ingredient named by the author where I live.
I live in North Central Ohio, so substitutions happen.
If you’ve never used tomatillos before, they look like small green tomatoes wrapped in a papery husk and are usually found in the produce section. They add a bright, slightly tart note that pairs beautifully with charred peppers.
Sweet Pepper Salsa with Tomatillos Recipe
Ingredients:
- 8 small sweet peppers
- 6 tomatillos
- 8 cherry tomatoes
- 4 cloves garlic
- Salt, to taste
Directions:
- Heat a cast iron skillet over medium-high heat. Roast the peppers, tomatillos, tomatoes and garlic until the skins start to blacken and blister.
- Remove the vegetables as they char and transfer them to a plate to cool.
- When cool enough to handle, remove stems from the peppers and discard seeds if desired.
- Place the roasted vegetables in a blender or food processor and pulse until finely chopped but still slightly textured.
- Season with salt to taste and adjust as needed.
Tip:
Roasting these vegetables creates a lot of smoke and leaves charred bits on the pan. The cookbook suggests covering the skillet with layered foil and using an exhaust fan—advice worth following. If possible, finish the blackening on an outdoor grill to avoid filling your kitchen with smoke, especially in cold weather.
Nacho Grande Boat Recipe
Ingredients:
- Nacho chips
- Ground beef, browned
- Onion, diced
- Shredded cheddar cheese
- Black olives, sliced
- Tomatoes, sliced or chopped
- Jalapeño, sliced
- Sweet pepper and tomatillo salsa
- Sour cream
Directions:
- Layer nacho chips in the bottom of a serving bowl.
- Add browned ground beef, diced onion, shredded cheddar, sliced olives, tomatoes and jalapeño.
- Top with the sweet pepper and tomatillo salsa and a dollop of sour cream.
Approximate Nutritional Information:
Servings per recipe: 4. Per serving: Calories: 188; Total Fat: 4g; Cholesterol: 0mg; Sodium: 200mg; Total Carbs: 29g; Protein: 4g.
Make It a Meal:
These nacho bowls are substantial enough to serve as a main dish. For a side, pair them with other Mexican or Tex‑Mex favorites. They’re a great choice for Taco Tuesday or Cinco de Mayo celebrations.
If you prefer, serve the salsa simply with chips—it’s delicious on its own.
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