Fresh Tomatillo Salsa Verde
A good green salsa relies on the balance between the tart, papery tomatillo and the sharp heat of fresh chiles. By charring half the ingredients, you build a depth that elevates the raw, crisp elements added later.
Peel the tomatillos properly
Tomatillos are covered in a sticky, sap-like residue under their husks; scrub them under warm water before you begin.
- baking sheet
- food processor
- knife
- cutting board
What goes in.
- 1 lbtomatillos, husked and rinsed
- 2serrano peppers, stemmed
- 1/2white onion, roughly chopped
- 2 clovesgarlic, peeled
- 1/2 cupfresh cilantro leaves
- 1 tbspfresh lime juice
- 1/2 tspkosher salt
Managing the broiler
Keep the oven rack on the highest setting. Watch the tomatillos closely; you want dark brown spots on the skins, but if they go entirely black, the salsa will turn bitter.
The method.
Broil the produce
Place tomatillos and serrano peppers on a baking sheet. Broil on high for 5 to 7 minutes until the skins blister and blacken in spots.
Combine
Transfer the charred tomatillos, peppers, and any juices from the pan into the food processor. Add the onion, garlic, cilantro, lime juice, and salt.
Pulse
Pulse the mixture 5 or 6 times. Avoid continuous blending; you want a rustic, chunky texture rather than a smooth puree.
Season
Taste the salsa with a tortilla chip. If it needs more bite, add a pinch more salt. Let it sit for 10 minutes before serving to allow the heat to mellow.
Other turns to take.
Roasted Garlic
Add 2 whole unpeeled garlic cloves to the baking sheet during the broiling step; squeeze them out of their skins before blending.
Creamy Avocado
Add one ripe avocado to the food processor during the final pulse for a thicker, richer consistency.
When it doesn't go to plan.
If you prefer a milder heat, remove the seeds and veins from the serrano peppers before broiling.
Do not discard the liquid that accumulates on the baking sheet; it holds much of the concentrated flavor.
This salsa stays brightest if eaten within 24 hours.
The ones that keep coming up.
Can I use canned tomatillos?
You can, but they lack the firm texture and brightness of fresh fruit. If using canned, skip the broiling step entirely.
Why is my salsa bitter?
Usually because the tomatillos were over-charred in the broiler or the garlic was too raw. Adding a touch more lime juice can help balance the bitterness.