Growing up, my mom was a salsa virtuoso, mastering the art of flavor fusion. But my journey took a twist when I ventured to Mexico and embraced the fiery allure of whole jalapeños. Suddenly, my cherished childhood salsa lacked the spark I craved. This prompted me to embark on my own salsa-making adventure. I swiftly realized that not everyone shares my love for intense heat. So, I've strived to strike a balance that caters to diverse palates. For customizable heat, consider two approaches: use consistently spicy Serrano chiles, or opt for jalapeños with seeds and veins removed. Slice them into thirds and add one piece at a time, tasting in between until your perfect spice level is achieved.
This salsa is a transformative addition to your culinary arsenal. Elevate your breakfast with its vibrant zest, elevate your humble sandwich, or infuse your dinner protein with a burst of flavor. This salsa's versatility knows no bounds – use it liberally and watch dishes come alive! Whip up a batch on a leisurely Sunday and relish it throughout the week. Your taste buds are in for an exciting journey with every spoonful.
- Firm tomatillos
- Garlic cloves
- Small red onion, small diced
- Chopped cilantro, loosely packed
- Lime juice (from 1 lime)
- Salt (may need more to taste)
See recipe card for quantities.
- Remove husks from tomatillos, rinse under cold water to remove stickiness, and let dry.
- Heat a skillet, preferably cast iron, on high for 3 minutes.
- Add tomatillos, chiles, and garlic to the hot skillet. Char each side, rotating as needed, for about 10-15 minutes.
- Remove charred garlic and set aside.
- Slice jalapeño in half lengthwise, remove vein and seeds. Cut vein with seeds attached into thirds and set aside.
- In a food processor, combine tomatillos, serrano, jalapeño without vein, and garlic. Pulse until blended.
- Gradually add the jalapeño vein and seeds, tasting for desired spice.
- Transfer salsa to a medium bowl. Mix in red onion, cilantro, lime juice, and salt. Adjust salt or lime juice if needed.
- For a thinner consistency, add filtered water one teaspoon at a time until desired thickness is achieved.
- Chiles: Customize the heat level by adjusting the quantity and type of chiles used. For milder salsa, reduce or omit the serrano and jalapeño seeds. Feel free to experiment with other chiles based on your preference.
- Red Onion: Swap the red onion with white or yellow onion for a slightly different flavor profile.
- Lime Juice: If fresh lime is unavailable, substitute with bottled lime juice for a convenient alternative.
- Creamy Salsa Verde: Blend in a ripe avocado for a creamy twist, adding a smooth texture and a rich taste.
- Charred Corn Addition: Roast a few corn cobs alongside the tomatillos and chiles for a smoky sweetness that complements the salsa's acidity.
- Pineapple Infusion: Elevate the salsa with chunks of fresh pineapple for a delightful fusion of sweet and tangy notes.
- Skillet, preferably cast iron
- Food processor
- Cutting board and knife
- Medium-sized mixing bowl
- Store your Roasted Tomatillo Salsa in an airtight container in the refrigerator for up to a week. As the flavors meld over time, the salsa's taste intensifies.
- Before serving, give the salsa a good stir to redistribute the ingredients. Enjoy it as a dip, condiment, or flavor-enhancer to your favorite dishes.
Enhance Flavor with Overnight Rest
For an extra burst of flavor, consider allowing your Roasted Tomatillo Salsa to rest overnight in the refrigerator before serving. This gives the ingredients ample time to meld and intensify, resulting in a salsa that's even more vibrant and delicious. The wait is worth it – the next day, you'll be rewarded with a salsa that's infused with the rich essence of charred tomatillos, aromatic herbs, and zesty spices. So, exercise a little patience and let time work its magic for an elevated salsa experience!
Salsa Verde, also known as green salsa, is a type of salsa made primarily from tomatillos, a type of green tomato. Unlike regular red salsa, which uses ripe red tomatoes as its base, Salsa Verde offers a unique tangy and slightly tart flavor profile. It's a versatile condiment that adds a vibrant twist to various dishes.
Absolutely! Salsa Verde's heat level can be tailored to your preference. The recipe suggests using jalapeños and serranos, but you can control the spice by adjusting the quantity and type of chiles. To make it milder, remove seeds and veins from the chiles. For those seeking a fiery kick, include more seeds. Taste as you go to find your perfect balance.
Yes, you can adjust the consistency of your Salsa Verde to your liking. If you prefer a thinner salsa, gradually add filtered water, one teaspoon at a time, until you achieve the desired thickness. This simple tweak allows you to customize the salsa's texture to suit your culinary preferences.
Roasted Tomatillo Salsa
- 1 Stovetop
- 10 firm tomatillos
- 1 jalapeño
- 1 serrano
- 2 garlic cloves
- ½ small red onion small diced
- ½ cup chopped cilantro loosely packed
- 2 tablespoons lime juice 1 lime
- 1 teaspoon salt may need more to taste
- Remove husks from tomatillos and discard husks. Run tomatillos under cold water and give a good rinse to remove some of the sticky exteriors. Dry completely.
- Set a skillet, preferably cast iron, on high heat. Allow pan to heat for 3 minutes. Add the tomatillos, chiles, and garlic. Get a good char on each side, rotating and turning tomatillos and chiles as needed. Remove garlic once it has charred and set aside. This process will take about 10 to 15 minutes, depending on how hot you can get your skillet.
- Once charred, slice your jalapeno half lengthwise and remove the vein and seeds; cut the vein with seeds attached into thirds and set it aside. Add your tomatillos, serrano, jalapeno without the vein, and garlic into your food processor pulse until combined. Add the vein and seeds one piece at a time, tasting as you go along for perfect spice. Place salsa in a medium-sized bowl. Add the red onion, cilantro, lime juice, and salt. You may need to add more salt or lime juice to taste.
- If you want a thinner salsa, add filtered water one teaspoon at a time until you get desired consistency.
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