Description
Make a genuine Mexican Salsa Verde using roasted tomatillos and fresh chilies. This recipe yields a bright, flavorful green salsa perfect for tacos or chips.
Ingredients
Scale
- 1 pound fresh tomatillos, husked and rinsed
- 2 to 3 serrano peppers (adjust for heat)
- 1/2 white onion, roughly chopped
- 2 cloves garlic, unpeeled
- 1/2 cup fresh cilantro, packed
- 1/4 cup water (or more, for thinning)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin (optional)
Instructions
- Preheat your broiler or set a dry cast-iron skillet over medium-high heat for roasting.
- Place the tomatillos, serrano peppers, onion pieces, and unpeeled garlic cloves on a baking sheet or directly into the hot skillet.
- Roast, turning occasionally, until the skins are blackened and blistered in spots, about 8 to 10 minutes. The tomatillos should soften.
- Remove the garlic from the heat first when the skins are blackened, about 5 minutes in, and peel the cloves once cool enough to handle.
- Transfer the roasted tomatillos, peppers, onion, and peeled garlic to a blender or food processor.
- Add the fresh cilantro, salt, and cumin (if using). Add 1/4 cup of water.
- Pulse until you reach your desired consistency. For a traditional texture, pulse until chunky; blend longer for a smoother sauce.
- Taste and add more salt if needed. If the salsa is too thick, add water one tablespoon at a time until you reach the right consistency.
- Serve immediately or chill for flavors to meld.
Notes
- Roasting the vegetables, known as ‘tatemado,’ develops a smoky depth essential for authentic flavor.
- For a milder salsa, remove the seeds and white membranes from the serrano peppers before blending.
- This salsa is excellent served warm over enchiladas verdes or used as a dipping sauce for tortilla chips.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Condiment
- Method: Roasting/Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 3
- Sodium: 250
- Fat: 0.5
- Saturated Fat: 0.1
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0