Roasted Salsa Verde

Ingredients

• 1 ½ lb Tomatillos, husked and rinsed
• 2 Jalapeño
• 1 Serrano pepper
• ½ Yellow onion, in thick wedges
• 3 cloves Garlic
• 1 cup Cilantro
• 1 Lime
• 1 tsp Kosher salt

Method

1. Broil the tomatillos, chiles and onion on a foil-lined pan until blistered and blackened in patches, 8-10 minutes, turning once. The tomatillos will collapse and leak — keep the juice.
2. Blend the roasted vegetables with the raw garlic, cilantro, lime and salt. Raw garlic in a cooked salsa gives it a sharpness the roasted kind loses.
3. Pulse rather than purée: a salsa should have texture.
4. Taste for salt and acid. Tomatillos vary a lot in sourness, so this is not optional.

Notes

✨ The restaurant touch

Foil under the broiler and every drop of tomatillo juice scraped back into the blender. That juice is the body of the sauce.

🧒 For the kids

Use one jalapeño with seeds removed. Roasted tomatillo is tangy and mild on its own.

🥡 Leftovers

Keeps 10 days and freezes 3 months. Good on eggs, tacos, beans, roast vegetables and, honestly, most things.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.