📝 About This Recipe
This authentic Salsa Verde is a masterclass in balance, blending the tart, citrusy brightness of roasted tomatillos with the smoky heat of charred serrano peppers. Originating from the heart of Mexican home kitchens, this sauce is elevated by roasting the aromatics to unlock a deep, savory sweetness that raw salsas lack. It is a versatile, vibrant condiment that brings a refreshing zing to any table, characterized by its beautiful forest-green hue and velvety texture.
🥗 Ingredients
The Roasted Base
- 1.5 pounds Tomatillos (husked, rinsed of sticky residue, and halved)
- 2-3 pieces Serrano Peppers (stems removed; use 1 for mild, 3 for authentic heat)
- 1/2 large White Onion (cut into thick wedges)
- 4 cloves Garlic (peeled and left whole)
Fresh Aromatics & Seasoning
- 1 cup Fresh Cilantro (packed leaves and tender stems)
- 1-2 tablespoons Lime Juice (freshly squeezed to taste)
- 1 teaspoon Kosher Salt (adjust to preference)
- 1/4 teaspoon Ground Cumin (optional, for a hint of earthiness)
- 1/4 cup Cold Water or Vegetable Broth (only if needed to thin the consistency)
- 1/2 teaspoon Agave Nectar or Sugar (optional, to balance acidity)
👨🍳 Instructions
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1
Position your oven rack to the top setting and preheat your broiler to 'High'. Line a sturdy baking sheet with aluminum foil for easy cleanup.
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2
Arrange the halved tomatillos (cut side down), onion wedges, and whole serrano peppers on the prepared baking sheet. Leave the garlic cloves off for now to prevent them from burning.
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3
Place the tray under the broiler for 5-7 minutes. Watch for the tomatillo skins to blacken and blister, and the flesh to turn from vibrant green to an olive-gold hue.
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4
Remove the tray briefly, flip the onions and peppers, and add the garlic cloves to the center of the tray where they are slightly shielded by the other vegetables.
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5
Broil for another 3-5 minutes until the garlic is softened and fragrant, and the peppers are charred on all sides.
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6
Remove from the oven and let the vegetables rest for 5 minutes. Do not discard the liquid on the pan; that is pure flavor from the roasted tomatillos!
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7
Transfer the roasted tomatillos, onions, garlic, and peppers into a blender or food processor. Scrape in all those delicious pan juices.
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8
Add the fresh cilantro, 1 tablespoon of lime juice, salt, and cumin (if using) to the blender.
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9
Pulse the mixture 5-7 times for a chunky, rustic salsa, or blend on high for 30 seconds if you prefer a smooth, restaurant-style consistency.
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10
Taste the salsa. If it feels too tart, add the agave nectar. If it needs more brightness, add the remaining lime juice. If it's too thick, add a splash of water or broth.
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11
Transfer the salsa to a glass bowl and let it cool to room temperature. The flavors will continue to marry and deepen as it sits.
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12
For the best experience, refrigerate for at least 1 hour before serving. This allows the heat of the peppers to mellow and the acidity to stabilize.
💡 Chef's Tips
Always rinse tomatillos thoroughly after husking to remove the sticky sap which can taste bitter. If you prefer a milder salsa, slice the roasted serranos open and scrape out the seeds before blending. For a creamy twist, blend in half a ripe avocado at the very end; it creates a 'Salsa de Aguacate' style sauce. Don't over-process the cilantro; adding it at the end ensures the salsa stays bright green rather than turning a muddy brown. Store in an airtight glass jar in the fridge for up to 5 days; it actually tastes better on day two!
🍽️ Serving Suggestions
Serve chilled with warm, thick-cut corn tortilla chips and a sprinkle of crumbled cotija cheese. Drizzle generously over chicken enchiladas or crispy pork carnitas tacos. Pair with a crisp Mexican Lager or a salty-rimmed Margarita to cut through the salsa's acidity. Use it as a vibrant base for a 'Chilaquiles Verdes' breakfast, topped with fried eggs and crema. Mix a few spoonfuls into a bowl of Greek yogurt or sour cream for a zesty vegetable dip.