Roasted Tomatillo Salsa (Salsa Verde)
Fast and easy roasted tomatillo salsa that combines broiled and fresh ingredients. Goes well on basically everything.
Servings: 8 servings
Ingredients
- 1 lb tomatillos husked and rinsed
- 2 jalapeños
- 1 medium white onion divided (half for roasting, half fresh)
- 4 cloves garlic unpeeled
- 1/2 cup fresh cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp cumin
Instructions
- Preheat your broiler to high. Remove the husks from the tomatillos and rinse well under water to remove the sticky residue.
- Place the tomatillos, jalapeños, half the onion (cut into wedges), and unpeeled garlic cloves on a baking sheet. Broil about 4 inches from the heat for 8 minutes.
- Flip everything over and broil for another 4–5 minutes, until the tomatillos are softened and charred in spots.
- Remove from the oven and let cool for 10 minutes. Once the garlic is cool enough to handle, squeeze the cloves out of their skins.
- Transfer the roasted tomatillos, jalapeños, onion, and garlic to a blender. Add the salt and cumin.
- Blend until smooth, or leave it slightly chunky — your preference.
- Dice the remaining half of the onion finely. Stir it into the blended salsa along with the cilantro and lime juice.
- Taste and adjust salt, lime, or heat as needed.
- Serve immediately or refrigerate. Keeps in the fridge for 5–7 days.