📝 About This Recipe
This vibrant, zesty salsa is the soul of Mexican home cooking, balancing the tartness of fresh tomatillos with the smoky heat of blistered peppers. By roasting the ingredients until they are beautifully charred, we unlock a deep, earthy sweetness that raw salsas simply can't match. It is an incredibly versatile condiment that adds a bright, herbaceous punch to everything from crispy tortilla chips to slow-cooked meats.
🥗 Ingredients
The Roasted Base
- 1.5 pounds Tomatillos (husks removed and rinsed of sticky residue)
- 2-3 pieces Serrano Peppers (stems removed; use 1 for mild, 3 for spicy)
- 1 piece Jalapeño Pepper (halved and seeded for a rounded heat)
- 1 medium White Onion (peeled and cut into thick wedges)
- 4 cloves Garlic (kept in their papery skins for roasting)
Fresh Aromatics & Seasoning
- 1 large bunch Fresh Cilantro (tender stems included for extra flavor)
- 1-2 tablespoons Lime Juice (freshly squeezed to taste)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (optional, for a hint of earthiness)
- 1/2 teaspoon Agave Nectar or Sugar (to balance the acidity if needed)
- 1/4 cup Water or Vegetable Broth (only if needed to thin the consistency)
👨🍳 Instructions
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1
Preheat your broiler to high and move the oven rack to the top position, about 4-6 inches below the heat source.
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2
Line a large baking sheet with aluminum foil for easy cleanup and to catch all the precious juices from the tomatillos.
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3
Arrange the husked and washed tomatillos, onion wedges, serranos, jalapeño, and unpeeled garlic cloves in a single layer on the prepared baking sheet.
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4
Place the baking sheet under the broiler. Roast for 5-7 minutes until the tops of the tomatillos are blackened and charred in spots and the skins have softened.
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5
Using tongs, carefully flip the tomatillos, onions, and peppers. Remove the garlic cloves at this stage if they look soft and brown so they don't burn and turn bitter.
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6
Broil for another 4-6 minutes until the second side is charred and the tomatillos have released some of their juices.
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7
Remove the tray from the oven and let the vegetables cool for about 5-10 minutes. Squeeze the roasted garlic out of its papery skin and discard the skins.
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8
Transfer the roasted tomatillos, onions, peppers, and garlic—along with any juices collected on the foil—into a blender or food processor.
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9
Add the fresh cilantro, 1 tablespoon of lime juice, salt, and cumin to the blender.
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10
Pulse the mixture until you reach your desired consistency. I recommend a slightly chunky texture for a rustic feel, but you can blend until completely smooth if preferred.
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11
Taste the salsa. If it feels too tart, add the agave nectar/sugar. If it needs more brightness, add the remaining lime juice. Adjust salt as needed.
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12
If the salsa is too thick, add a splash of water or broth and pulse once more to combine.
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13
Transfer to a bowl and let it sit for at least 30 minutes at room temperature to allow the flavors to meld, or chill in the refrigerator for a more refreshing dip.
💡 Chef's Tips
Always wash your tomatillos thoroughly; they have a natural sticky resin under the husk that can taste bitter if not removed. Roasting the garlic in the skin is a chef's secret—it steams the garlic inside, making it sweet and mellow rather than sharp. If your salsa tastes too acidic, a tiny pinch of sugar or agave acts as a bridge to balance the tomatillo's natural tang. For a creamier 'Salsa Doña' style, blend in half a ripe avocado at the very end. This salsa keeps beautifully in the fridge for up to 5 days, and the flavor actually improves after the first 24 hours.
🍽️ Serving Suggestions
Serve warm with freshly fried corn tortilla chips and a sprinkle of crumbled cotija cheese. Drizzle generously over chicken enchiladas or pork carnitas tacos. Mix a few spoonfuls into your morning scrambled eggs or over a classic Huevos Rancheros. Use it as a bright, acidic marinade for grilled shrimp or white fish. Pair with a crisp Mexican Lager or a salt-rimmed Paloma to cut through the heat.