Roasted Tomatillo Salsa Verde
- PREP 15min
- COOK 15min
- TOTAL 30min
This roasted tomatillo salsa verde is one of our favorite homemade salsas. It brightens just about everything you dip into it or serve it with. Using an oven broiler makes quick work of the roasting, which will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers and most of the seeds. You could leave them in, but just keep in mind that the salsa will be much spicier.
You Will Need
1 pound (450g) tomatillos, husked and rinsed (6 medium)
1 jalapeño pepper
1 serrano pepper
2 unpeeled garlic cloves
1/2 cup (118ml) chicken broth or vegetable broth
1/4 medium onion, chopped
1/3 cup loosely packed cilantro leaves and tender stems
1 tablespoon lime juice, or more to taste
1/2 teaspoon salt, or more to taste
Directions
Set an oven rack about 4 inches from the broiler. Turn the broiler on.
Place the tomatillos, jalapeño, serrano pepper, and unpeeled garlic cloves in a baking dish.
Broil, turning occasionally, until the tomatillos are blackened in spots, 10 to 12 minutes.
Remove the baking dish and add broth, then use a wooden spoon to scrape any bits stuck to the bottom. Let tomatillos, peppers, and garlic cool.
When the peppers are cool enough to handle, peel most of the skins and remove the seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from the peel.
Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and salt to a food processor.
Pour about half of the liquid from the baking dish into the processor, then pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
Adjust with more liquid, lime juice, or salt based on consistency and taste.
Adam and Joanne's Tips
- Baking dish: Since this recipe uses the broil function of the oven, we recommend using a high-heat baking dish or rimmed baking sheet.
- Storing: The salsa will keep well in an airtight container in the fridge for about 1 week.
- The nutrition facts provided below are estimates.