Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde

Charred tomatillos and blistered chiles blend into a tangy, smoky green salsa.

Total 30 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Roasting tomatillos, jalapeños, and garlic under the broiler deepens their flavor before they're blended with onion, cilantro, and lime into a bright, tangy salsa. Serve it with tortilla chips, spoon it over tacos, or use it as a braising base for chicken or pork.

Ingredients

  • 1 1/2 pounds tomatillos, husked and rinsed
  • 2 jalapeño peppers, stemmed
  • 3 cloves garlic, unpeeled
  • 1/2 white onion, cut into wedges
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 cup water

Method

  1. Preheat the broiler and line a baking sheet with foil. Arrange the tomatillos, jalapeños, garlic cloves, and onion wedges in a single layer.

  2. Broil 4 to 6 inches from the heat until the vegetables are blistered and charred in spots, turning once, about 8 to 10 minutes.

  3. Let the vegetables cool slightly, then peel the garlic cloves.

  4. Transfer the roasted tomatillos, jalapeños, garlic, and onion to a blender along with any accumulated juices.

  5. Add the cilantro, lime juice, salt, and water to the blender.

  6. Pulse the blender until the salsa reaches a slightly chunky consistency, scraping down the sides as needed.

  7. Taste and adjust salt or lime juice as needed, then transfer to a jar and chill before serving.

Rate this recipe

★ 3.9 (1)

Roasted Tomatillo Salsa Verde

Roasting tomatillos, jalapeños, and garlic under the broiler deepens their flavor before they're blended with onion, cilantro, and lime into a bright, tangy salsa. Serve it with tortilla chips, spoon it over tacos, or use it as a braising base for chicken or pork.

30 min 16 oz 22 cal

Ingredients

  • 1 1/2 pounds tomatillos, husked and rinsed
  • 2 jalapeño peppers, stemmed
  • 3 cloves garlic, unpeeled
  • 1/2 white onion, cut into wedges
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 cup water

Method

  1. 1

    Preheat the broiler and line a baking sheet with foil. Arrange the tomatillos, jalapeños, garlic cloves, and onion wedges in a single layer.

  2. 2

    Broil 4 to 6 inches from the heat until the vegetables are blistered and charred in spots, turning once, about 8 to 10 minutes.

  3. 3

    Let the vegetables cool slightly, then peel the garlic cloves.

  4. 4

    Transfer the roasted tomatillos, jalapeños, garlic, and onion to a blender along with any accumulated juices.

  5. 5

    Add the cilantro, lime juice, salt, and water to the blender.

  6. 6

    Pulse the blender until the salsa reaches a slightly chunky consistency, scraping down the sides as needed.

  7. 7

    Taste and adjust salt or lime juice as needed, then transfer to a jar and chill before serving.