Salsas & Sauces/

Roasted Tomatillo Salsa

Salsa Verde
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Votes: 394
Rating: 2.67
From Season 8, Mexico —One Plate at a Time
Servings: 1cup
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Ingredients

  • 8ounces (3 to 4 medium)tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
  • 2large garlic cloves, peeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1small white onion, finely chopped
  • Salt

Instructions

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.

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Comments

  1. This is our “go to” salsa verde and we LOVE IT. Every person I’ve shared it with has enjoyed it. My local Mexican (and favorite) restaurant makes salsa verde but not roasted. It has a beautiful pale green color. Finally, asked and they mentioned they put avocado in it. BINGO! Tried it last night with this recipe and it was great!!!

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