Charred Tomatillo Salsa
The secret to this salsa isn't the ingredients, but the transformation of the tomatillos. You want them to collapse into a scorched, jammy state while retaining enough texture to hold onto a chip.
Watch the color, not the clock.
The tomatillos must develop distinct, dark char marks to strip away their metallic raw edge. If they are just pale green and soft, the salsa will taste flat.
- cast iron skillet
- blender or mortar and pestle
- tongs
What goes in.
- 1 lbtomatillos, husks removed and rinsed
- 2serrano peppers, stems removed
- 1/2white onion, peeled and quartered
- 1 clovegarlic, unpeeled
- 1/2 cupfresh cilantro, roughly chopped
- 1 tspkosher salt
Blacken the Skin
Place the tomatillos and peppers directly onto a ripping hot, dry skillet. Do not add oil; you want direct contact between the skin and the iron to create that distinct smoky crust.
The method.
Heat the skillet
Place a heavy cast iron skillet over medium-high heat. Let it sit until a drop of water flickers and evaporates immediately.
Char the produce
Add the tomatillos, serranos, onion quarters, and the unpeeled garlic clove. Let them sit undisturbed for 3-4 minutes per side until the skins are blackened and the tomatillos feel soft to the touch.
Peel the garlic
Remove the garlic from the skillet, squeeze the soft, roasted clove out of its skin, and discard the husk.
Pulse the mixture
Transfer everything from the skillet into a blender. Add the cilantro and salt. Pulse 5-6 times; stop while the salsa is still chunky, not a thin purée.
Adjust
Taste immediately. Add another pinch of salt if the acidity feels too aggressive against your tongue.
Other turns to take.
Creamy Avocado Version
Add one ripe avocado to the blender in the final pulse for a thicker, richer texture.
Roasted Pineapple
Add two rings of fresh pineapple to the skillet until charred to introduce a sweetness that cuts through the heat of the serranos.
When it doesn't go to plan.
Always rinse the tomatillos in warm water to remove the sticky film hidden under the husks.
If the salsa is too thick, add a tablespoon of water at a time until it reaches your preferred consistency.
The salsa improves after sitting for 30 minutes, allowing the salt to draw the moisture out of the aromatics.
The ones that keep coming up.
Can I use canned tomatillos?
You can, but they will not char properly because they are already soft and water-logged. Stick to fresh for the best result.
Why use white onion instead of red?
White onion provides a cleaner, sharper bite that better complements the high acidity of the tomatillos.
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