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Per serving
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- 1
Fire up the broiler
Set an oven rack about 4 inches from the broiler and turn the broiler on. Husk and rinse the tomatillos until they lose the sticky film.
- 2
Char everything
Pile the tomatillos, whole jalapeno, whole serrano, and the unpeeled garlic cloves into a high-heat baking dish. Broil, turning occasionally, until the tomatillos are blistered and blackened in spots, 10 to 12 minutes. This char is where all the smoky flavor lives.
- 3
Deglaze the pan
Pull the dish out and pour in the vegetable broth. Scrape up any browned bits stuck to the bottom with a wooden spoon, then let the tomatillos, peppers, and garlic cool enough to handle.
- 4
Peel and seed the peppers
Once cool, peel most of the skins off the peppers and scrape out the seeds. Want it hotter? Leave some seeds in. Squeeze the soft roasted garlic out of the peels and discard the papery skins.
- 5
Blend it up
Add the roasted tomatillos, peppers, garlic, chopped onion, cilantro, lime juice, and salt to a food processor. Pour in about half the liquid from the baking dish and pulse 3 to 4 times until mostly smooth with no big tomatillo chunks left.
- 6
Taste and adjust
Add more of the reserved liquid for a looser salsa, and dial in the lime and salt until it tastes bright and balanced. Serve warm or chilled.
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Roasted Tomatillo Salsa Verde
Created by: TacoEveryDay
Ingredients
- 1 lb tomatillos
- 1 jalapeno pepper
- 1 serrano pepper
- 2 garlic cloves
- 1/2 cup vegetable broth
- 1/4 onion
- 1/3 cup cilantro
- 1 tbsp lime juice
- salt
Instructions
- Fire up the broilerSet an oven rack about 4 inches from the broiler and turn the broiler on. Husk and rinse the tomatillos until they lose the sticky film.
- Char everythingPile the tomatillos, whole jalapeno, whole serrano, and the unpeeled garlic cloves into a high-heat baking dish. Broil, turning occasionally, until the tomatillos are blistered and blackened in spots, 10 to 12 minutes. This char is where all the smoky flavor lives.
- Deglaze the panPull the dish out and pour in the vegetable broth. Scrape up any browned bits stuck to the bottom with a wooden spoon, then let the tomatillos, peppers, and garlic cool enough to handle.
- Peel and seed the peppersOnce cool, peel most of the skins off the peppers and scrape out the seeds. Want it hotter? Leave some seeds in. Squeeze the soft roasted garlic out of the peels and discard the papery skins.
- Blend it upAdd the roasted tomatillos, peppers, garlic, chopped onion, cilantro, lime juice, and salt to a food processor. Pour in about half the liquid from the baking dish and pulse 3 to 4 times until mostly smooth with no big tomatillo chunks left.
- Taste and adjustAdd more of the reserved liquid for a looser salsa, and dial in the lime and salt until it tastes bright and balanced. Serve warm or chilled.