Roasted Tomatillo Salsa Recipe
Born and raised in the American Southwest, I've tasted hundreds to perfect this Roasted Tomatillo Salsa. Pop tomatillos, peppers, onions, and garlic under the boiler for just a few minutes before blending, and you'll have the best kind of salsa verde: smoky, tangy, and perfectly balanced. Grab a bag of chips and dig in!
Servings: 8 people
Calories: 22kcal
Equipment
Ingredients
- 10-12 tomatillos peeled, washed and halved (500-600g)
- 6 cloves fresh garlic
- 1-2 dried Chile árbol these can be spicy
- 2 fresh medium serrano peppers tops removed and halved (seeds and white pith removed it you want less spice)
- 1 white onion cut into ¾ inch chunks
- ½ cup fresh cilantro loosely packed (or more to preference)
- 1 teaspoon kosher salt or more to taste
- 1 tablespoon lime juice freshly squeezed (or more to preference)
- ¼ -½ cup water I used 6 tbsp
Instructions
- Place the washed and prepped vegetables on a sheet pan. Be sure to place the tomatillos cut side down to make sure that the skin blisters for that char flavor.10-12 tomatillos, 6 cloves fresh garlic, 1-2 dried Chile árbol, 2 fresh medium serrano peppers, 1 white onion
- Place the vegetables under a high broiler and roast until they are blistered and charred pulling them off as they finish. Check often and flip the chilis and garlic so they can char on the second side. In our oven, the chile de árbol took about 30 seconds per side, while the garlic and serranos took 4-5 minutes per side. Both the onions and tomatillos (which don't get flipped) took a total of 6-8 minutes.
- Add the garlic, serranos, and arbol chilis into the food processor and pulse until they are fine pieces. Scrape down the sides with a rubber spatula.
- Then, place the tomatillos, onions, any juice that accumulated on the pan, cilantro, salt, lime juice, and ¼ cup of water. Pulse until desired consistency.½ cup fresh cilantro, 1 teaspoon kosher salt, 1 tablespoon lime juice, ¼ -½ cup water
Notes
Tips & Tricks
- This is a very spicy salsa with a unique taste thanks to those chili arbol peppers! Remove the pith and seeds from the serranos or do less arbol chilis for less spice.
- If you refrigerate it, you may need to add an extra splash of liquid (water or lime juice) or slightly warm it to help it return to the right consistency.
- We think it is best served the day of or allowed to come to room temperature before serving.
- If your salsa tastes a little on the bitter side, add a pinch (about ⅛ teaspoon) of sugar.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.3mg
