Roasted Tomatillo Salsa Verde
Snacks · Serves 8 · Prep 10 min · Cook 12 min · Total 22 min
Tomatillos, serranos, onion and garlic charred under the broiler, then blended with cilantro into a tangy, smoky salsa. It goes on tacos, eggs, carnitas and chips, so make a double batch.
Ingredients
- 1 lb tomatillos, husked and rinsed
- 2 serrano chiles (or 1 to 2 jalapeños)
- 1/2 white onion, cut in thick slices
- 2 clove garlic, unpeeled
- 1/2 cup cilantro leaves and tender stems
- 1/4 cup water
- 1 tsp kosher salt
- 1/2 lime, juiced (optional)
Steps
- Heat the broiler with a rack about 4 inches from the heat. Spread the tomatillos, serranos, onion and garlic on a foil-lined sheet pan.
- Broil until blackened in spots and the tomatillos are soft and slumping, 5 to 6 minutes. Flip everything and broil 4 to 5 minutes more. (You can also char them in a dry skillet or comal over medium-high heat, 10 to 12 minutes.)
- Peel the garlic and pull the stems off the chiles.
- Pulse everything, including the juices on the pan, with the cilantro, water and salt in a blender until mostly smooth with a little texture. Or grind it in a molcajete.
- Taste and adjust with salt and lime. It thickens as it cools and keeps 5 days in the refrigerator.