📝 About This Recipe
This authentic Roasted Tomatillo Salsa Verde is a vibrant, zesty masterpiece that balances the tartness of fresh tomatillos with the smokiness of charred aromatics. Unlike raw versions, roasting the ingredients deepens the flavor profile, creating a silky, complex sauce that is naturally dairy-free and plant-based. It is the ultimate multipurpose condiment, offering a bright pop of acidity and a lingering warmth from fresh serrano peppers.
🥗 Ingredients
The Roasted Base
- 1 pound Tomatillos (hushed removed and rinsed thoroughly to remove stickiness)
- 1/2 large White Onion (cut into thick wedges)
- 4 cloves Garlic (kept in their skins for roasting)
- 2-3 pieces Serrano Peppers (stems removed; use 1 for mild, 3 for spicy)
Fresh Elements & Seasoning
- 1 cup Fresh Cilantro (packed leaves and tender stems)
- 1-2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Agave Nectar (optional, to balance acidity)
- 1/4 cup Water or Vegetable Broth (only if needed for thinning)
👨🍳 Instructions
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1
Preheat your oven's broiler to high and position the top oven rack about 4-6 inches below the heat source.
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2
Line a sturdy baking sheet with aluminum foil for easy cleanup and to catch the precious juices that the tomatillos will release.
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3
Place the husked and rinsed tomatillos, onion wedges, serrano peppers, and unpeeled garlic cloves onto the prepared baking sheet.
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4
Broil the vegetables for 5-7 minutes. Watch for the tomatillo skins to blacken and blister and the onions to take on a charred edge.
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5
Use tongs to flip the tomatillos and peppers over, then broil for another 4-5 minutes until they are soft, slumped, and charred on both sides.
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6
Remove the tray from the oven. Carefully pick out the garlic cloves and let them cool for a minute before squeezing the softened roasted garlic out of its papery skin.
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7
Transfer the roasted tomatillos, onions, serranos, and the peeled garlic into a blender or food processor. Be sure to pour in any liquid pooled on the baking sheet.
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8
Add the fresh cilantro, 1 tablespoon of lime juice, salt, cumin, and agave nectar (if using) to the blender.
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9
Pulse the mixture several times for a chunky, rustic texture, or blend on high for 30 seconds if you prefer a smooth, restaurant-style sauce.
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10
Taste the salsa. If it is too tart, add the remaining lime juice or another pinch of salt to brighten the flavors.
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11
If the salsa is too thick, add a tablespoon of water or vegetable broth at a time until your desired consistency is reached.
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12
Pour the salsa into a bowl and allow it to cool to room temperature. The flavors will continue to meld and deepen as it sits.
💡 Chef's Tips
Always rinse tomatillos in warm water after husking to remove the sticky resin; this improves the final texture. Leaving the garlic in its skin while roasting prevents it from burning and turning bitter, resulting in a sweet, mellow flavor. For a smokier profile, you can roast the ingredients in a dry cast-iron skillet over medium-high heat instead of using the broiler. If your salsa feels too acidic, the tiny bit of agave or sugar acts as a bridge to balance the tomatillo's natural tartness. This salsa keeps beautifully in the fridge for up to 5 days and actually tastes better on day two.
🍽️ Serving Suggestions
Serve warm over plant-based mushroom tacos or crispy potato flautas. Use it as a vibrant poaching liquid for 'Chilaquiles' topped with sliced avocado and radishes. Pair with thick-cut corn tortilla chips and a chilled Hibiscus (Jamaica) iced tea. Swirl into a bowl of black bean soup to add instant depth and a zesty kick. Drizzle over grilled summer vegetables like zucchini and bell peppers.