Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
dipEasyMexican

Roasted Tomatillo Salsa Verde

Bright and tangy roasted green salsa with tomatillos, serrano peppers, and fresh cilantro.

⏱️ Prep: 10min🍳 Cook: 15min⏰ Total: 25min👥 Serves: 8🌡️ cold
✓ vegan✓ gluten-free✓ dairy-free

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

  1. Preheat broiler to high
  2. Place tomatillos, serranos, onion, and garlic on a baking sheet
  3. Broil 5-7 minutes until charred, flip and broil another 5 minutes
  4. Let cool slightly, then peel garlic
  5. Add all roasted vegetables to blender with cilantro, lime juice, and salt
  6. Blend until desired consistency - chunky or smooth
  7. Taste and adjust salt and lime
  8. Serve at room temperature or chilled

💡 Pro Tips

Roasting the tomatillos mellows their tartness and adds complexity. Adjust heat by adding or removing serrano seeds.

📜 History

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.

Also pairs well with:

tequilamezcalmexican-beer