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

Roasted Tomatillo Salsa Verde

Tangy, bright green salsa with charred tomatillos, serrano, and fresh cilantro

⏱️ Prep: 10min🍳 Cook: 15min⏰ Total: 25min👥 Serves: 16🌡️ room_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo

Ingredients

  • 1 lbtomatillos(husked and rinsed)
  • 2serrano chiles
  • 0.5white onion(quartered)
  • 3 clovesgarlic(unpeeled)
  • 0.5 cupfresh cilantro(packed)
  • 0.5 tspkosher salt
  • 0.25 cupwater(if needed)

📝 Make Ahead

Keeps refrigerated up to 1 week. Freezes well for up to 3 months. Flavor improves after a day.

Instructions

  1. Preheat broiler to high
  2. Place tomatillos, serranos, onion, and garlic on foil-lined baking sheet
  3. Broil 5-7 minutes until charred on top
  4. Flip vegetables and broil another 5-7 minutes until charred and soft
  5. Let cool slightly, then peel garlic and remove stems from serranos
  6. Transfer everything including juices to blender
  7. Add cilantro and salt
  8. Blend until smooth - add water if too thick
  9. Taste and adjust salt as needed
  10. Serve at room temperature or chilled

💡 Pro Tips

Tomatillos should be firm with tight-fitting husks. The sticky coating under the husk washes off easily. Charring is essential - it adds depth and smoky complexity. For milder salsa, remove serrano seeds. Don't skip the cilantro - it defines the flavor.

📜 History

Salsa verde has been central to Mexican cuisine since pre-Columbian times, when tomatillos were cultivated by the Aztecs. The roasting technique adds depth and mellows the tomatillos' natural tartness. Every Mexican household has their own version, passed down through generations.

🍸 Pairs Well With

Also pairs well with:

tequilamezcalbeer