Tomatillo Salsa Verde
A bright, tangy Mexican green salsa made with roasted tomatillos, serrano peppers, and cilantro. Excellent on tacos, enchiladas, eggs, or as a chip dip.
Ingredients
- 1 lb fresh tomatillos, husked, halved
- 2 serrano peppers, stemmed
- 1/2 white onion, quartered
- 4 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
Instructions
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1
Place 1 lb husked, halved fresh tomatillos, 2 stemmed serrano peppers, 1/2 quartered white onion, and 4 unpeeled garlic cloves in a dry cast-iron skillet or on a baking sheet under the broiler.
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2
Cook over medium-high heat or broil, turning occasionally, until charred in spots and softened, about 10-12 minutes.
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3
Peel the roasted garlic cloves.
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4
Transfer all roasted vegetables to a blender along with 1/2 cup fresh cilantro and 2 tbsp fresh lime juice.
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5
Blend to your desired consistency — pulse for chunky, blend longer for smooth.
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6
Season with 1/2 tsp kosher salt, taste, and adjust lime juice and heat level as desired.
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7
Serve immediately or refrigerate for up to 5 days.