📝 About This Recipe
This authentic Salsa Verde is a vibrant, zesty masterpiece that balances the tartness of roasted tomatillos with the creeping heat of serrano peppers and the aromatic punch of fresh cilantro. Unlike store-bought versions, this recipe utilizes a char-roasting technique to unlock deep, smoky undertones and a natural sweetness within the husked fruit. It is the essential, multi-purpose condiment that brings life to tacos, enchiladas, and grilled meats with its bright acidity and velvety texture.
🥗 Ingredients
The Roasted Base
- 1 pound Tomatillos (husked and rinsed of their sticky residue)
- 2-3 pieces Serrano Peppers (stems removed; use more or less depending on heat preference)
- 1/2 large White Onion (cut into thick wedges)
- 4 cloves Garlic (kept in their papery skins for roasting)
The Fresh Aromatics
- 1 bunch Fresh Cilantro (thick bottom stems removed; leaves and tender stems kept)
- 1-2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (optional, for an earthy depth)
- 1/2 teaspoon Agave Nectar (optional, to balance high acidity)
- 1/4 cup Water or Chicken Stock (only if needed to thin the consistency)
👨🍳 Instructions
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1
Begin by prepping your tomatillos. Remove the papery husks and wash the fruit under warm water to remove the sticky resin (sap) that naturally coats them.
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2
Preheat your broiler to high and move the oven rack to the top position, about 4-6 inches from the heat source.
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3
Line a sturdy baking sheet with aluminum foil. Arrange the cleaned tomatillos, serrano peppers, onion wedges, and unpeeled garlic cloves in a single layer.
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4
Place the tray under the broiler for 5-7 minutes. Watch for the tomatillos to turn from vibrant green to a dull olive color and develop charred black spots.
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5
Use tongs to flip the tomatillos and peppers. Broil for another 4-5 minutes until the skins are blistered and the vegetables have softened significantly.
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6
Remove the tray from the oven. Carefully pick out the garlic cloves; once cool enough to touch, squeeze them out of their skins and discard the husks.
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7
Transfer the roasted tomatillos, peppers (including any juices on the tray), onions, and the roasted garlic into a blender or food processor.
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8
Add the fresh cilantro, lime juice, sea salt, and cumin (if using) to the blender.
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9
Pulse the mixture several times. For a rustic, chunky salsa, stop early. For a smooth, restaurant-style sauce, blend on high for 30 seconds.
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10
Taste the salsa. If it feels too tart, add the agave nectar. If it's too thick, add a tablespoon of water or stock at a time until the desired consistency is reached.
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11
Pour the salsa into a bowl and let it cool to room temperature. The flavors will continue to meld as it sits.
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12
For the best flavor, refrigerate for at least 1 hour before serving, though it can be served warm over meats immediately.
💡 Chef's Tips
Always wash tomatillos thoroughly; the sticky film can be bitter if not removed. Roasting the garlic in its skin prevents it from burning and turning acrid under the broiler. If you prefer less heat, slice the roasted serranos open and scrape out the seeds before blending. For a creamier 'Salsa Doña' style, blend in half a ripe avocado at the very end. If the salsa is too acidic, a tiny pinch of sugar or agave nectar works wonders to balance the PH.
🍽️ Serving Suggestions
Serve chilled with warm, thick-cut corn tortilla chips and a cold Mexican lager. Drizzle generously over Enchiladas Verdes topped with melted Chihuahua cheese. Use as a bright marinade or finishing sauce for grilled skirt steak or cedar-planked salmon. Spoon over fried eggs and crispy tortillas for the ultimate Chilaquiles breakfast. Pair with fresh radish slices and crumbled cotija cheese as a garnish for pork carnitas tacos.