Mexican
Roasted Tomatillo Salsa Verde
Bright and tangy roasted green salsa with tomatillos, serrano peppers, and fresh cilantro.
dipEasyMexican
Prep10 minCook15 minTotal25 minServes8Tempcold
✓ vegan✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 1 lbtomatillos(husked and rinsed)
- 2 wholeserrano peppers
- 1/2 mediumwhite onion(quartered)
- 3 clovesgarlic(unpeeled)
- 1/2 cupfresh cilantro(packed)
- 1 tbsplime juice(fresh squeezed)
- 3/4 tspkosher salt
Make Ahead
Keeps refrigerated up to 1 week. Freezes well for up to 3 months.
Instructions
- 1Preheat broiler to high
- 2Place tomatillos, serranos, onion, and garlic on a baking sheet
- 3Broil 5-7 minutes until charred, flip and broil another 5 minutes
- 4Let cool slightly, then peel garlic
- 5Add all roasted vegetables to blender with cilantro, lime juice, and salt
- 6Blend until desired consistency - chunky or smooth
- 7Taste and adjust salt and lime
- 8Serve at room temperature or chilled
Notes
Pro Tips
Roasting the tomatillos mellows their tartness and adds complexity. Adjust heat by adding or removing serrano seeds.
History & Origin
Salsa verde has pre-Hispanic origins in Mexico, where tomatillos have been cultivated for thousands of years. The roasting technique intensifies flavors and was traditional to Mesoamerican cooking.
Pairs Well With
tequilamezcalmexican-beer
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