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A clay bowl of roasted tomatillo salsa verde on a board with tortilla chips, limes and sliced jalapenos

Roasted Tomatillo Salsa Verde

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Calories: 33
Ingredients Method

Ingredients
  

  • 1.5 lb tomatillos husked and rinsed
  • 2 each serrano pepper
  • 0.5 each onion white, quartered
  • 3 each garlic clove unpeeled
  • 0.75 cup cilantro leaves and tender stems
  • 1 tbsp lime juice
  • 1 tsp salt

Method
 

  1. Husk the tomatillos and rinse them under warm water, rubbing to remove the sticky film the husk leaves behind. That film is bitter, so do not skip the rinse.
  2. Arrange the tomatillos, serranos, onion and unpeeled garlic on a foil-lined tray and place it about 6 inches under a hot broiler.
  3. Broil for 5 to 7 minutes, until the tomatillos are blistered and blackened in patches and have slumped. Turn everything over and broil 3 to 5 minutes more. The garlic usually finishes first, so pull it when it softens.
  4. Let everything cool for a few minutes, then squeeze the garlic out of its skins.
  5. Put the roasted tomatillos and all their collected juices, the serranos, onion and garlic into a blender with the salt. Pulse to a coarse puree rather than blending smooth, so the salsa keeps some texture.
  6. Add the cilantro and lime juice and pulse two or three more times, just enough to chop the cilantro through. Blending the cilantro hard turns the salsa a dull olive colour.
  7. Taste and adjust the salt. Serve at room temperature.