Charred Tomatillo Salsa
The secret to this salsa is not over-processing. You want to maintain the structural integrity of the charred skins, which provide the essential smoky backbone to the sharp tang of the tomatillos.
Watch your heat
The tomatillos release a lot of liquid when heated. Keep the heat high so they blister quickly rather than boiling in their own juices.
- Cast iron skillet
- Food processor
- Tongs
What goes in.
- 1 lbtomatillos, husked and rinsed
- 2serrano chiles, stems removed
- 1/2white onion, cut into a thick wedge
- 2 clovesgarlic, unpeeled
- 1/2 cupfresh cilantro, packed
- 1/2 tspkosher salt
Controlling the blister
Use a dry cast iron skillet over high heat. Let the vegetables sit undisturbed until they blacken, which creates the smoke profile necessary to mellow the raw bite of the tomatillos.
The method.
Char the aromatics
Place tomatillos, serranos, onion wedge, and unpeeled garlic in a dry cast iron skillet over high heat. Cook until blackened in spots, about 8 to 10 minutes.
Prepare the garlic
Remove the garlic once soft. Squeeze the roasted clove out of its charred skin and discard the peel.
Process
Add the charred tomatillos, chiles, onion, garlic, cilantro, and salt to the food processor. Pulse three or four times—stop while the mixture still has visible chunks.
Other turns to take.
Creamy Style
Add half an avocado to the processor before pulsing for a thicker, richer consistency.
Roasted Sweetness
Add one small poblano pepper to the pan to introduce a deeper, earthier note.
When it doesn't go to plan.
Always rinse the sticky residue off the tomatillos under warm water after husking.
If the salsa looks too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Taste for salt after the first pulse; tomatillos vary significantly in acidity.
The ones that keep coming up.
Do I have to peel the garlic?
Leaving the peel on while charring prevents the garlic from burning or turning bitter before the tomatillos are ready.
Can I make this ahead of time?
Yes, it holds well in the refrigerator for up to three days, though the color will dull slightly over time.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe