Mexican · Free
Roasted Salsa Verde
Tangy roasted tomatillos blended with jalapeno, garlic, and cilantro into a bright green salsa with a gentle kick. A five-minute blender sauce that lifts tacos, eggs, grilled meat, and chips.
****+
Prep 10 min · Cook 12 min
Method
Move an oven rack to the top position, about 6 inches below the broiler, and set the broiler to high; let it heat for 5 minutes.
The papery husks on tomatillos peel off easily -- pull them away, then rinse the sticky fruit under warm water until it no longer feels tacky.
Arrange the tomatillos, whole jalapenos, unpeeled garlic cloves, and onion wedges in a single layer on a foil-lined rimmed baking sheet.
Broil for 6 minutes, then flip everything with tongs and broil 4 to 6 minutes more, until the tomatillos slump and blister and the skins are charred in dark blackened patches.
Pull the pan out and let the vegetables cool for 5 minutes, then squeeze the softened garlic out of its papery skins and discard the skins.
For a milder salsa, pull the stems off the jalapenos and scrape out the seeds; leave the seeds in if you like more heat.
Add the roasted tomatillos with all their juices, the jalapenos, garlic, onion, cilantro, lime juice, and salt to a blender.
Blend in short pulses until the salsa is mostly smooth but still has a little texture; add water a tablespoon at a time if it is too thick to pour.
Taste carefully with a chip and add more salt or lime until it tastes bright and balanced, then pour into a bowl and serve warm or chilled.
Chef's tips
- Tomatillos are the small green tomato-like fruit in papery husks; choose firm ones that fill their husks fully.
- The salsa thickens as it chills, so stir in a splash of water before serving leftovers from the fridge.
- Keeps in a sealed jar in the refrigerator for up to 5 days and freezes well for up to 3 months.
Cooking times vary by equipment -- cook to temperature and to taste.
