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Mexican

Roasted Tomatillo Salsa Verde

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

dipEasyMexican
Prep10 minCook15 minTotal25 minServes16Temproom_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo
Recipe
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. 1Preheat broiler to high
  2. 2Place tomatillos, serranos, onion, and garlic on foil-lined baking sheet
  3. 3Broil 5-7 minutes until charred on top
  4. 4Flip vegetables and broil another 5-7 minutes until charred and soft
  5. 5Let cool slightly, then peel garlic and remove stems from serranos
  6. 6Transfer everything including juices to blender
  7. 7Add cilantro and salt
  8. 8Blend until smooth - add water if too thick
  9. 9Taste and adjust salt as needed
  10. 10Serve at room temperature or chilled
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
tequilamezcalbeer
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