Salsa Verde
Bright, tangy tomatillos charred under the broiler with serrano chiles and white onion, then blended raw into a salsa that tastes like green fire — acidic, herbaceous, and dangerously drinkable.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Set the oven to broil on high and position a rack 6 inches from the element. Spread the tomatillos (halved if very large), serrano chiles, onion quarters, and unpeeled garlic on a foil-lined baking sheet in a single layer. Broil for 5–6 minutes until the tops are spotted black and blistered. Flip everything with tongs and broil for another 3–4 minutes. The tomatillos should be collapsing and oozing their sticky green juice.
Peel the roasted garlic and transfer all roasted vegetables and their accumulated juices into a blender. Add the cilantro, salt, and lime juice. Pulse 4–5 times for a rough texture, or blend for 30–45 seconds for a smoother sauce. Do not over-blend — some texture is traditional and desirable. Taste immediately and adjust salt and lime.
Taste the salsa critically. Add salt in small increments (a pinch at a time), stirring and tasting between each addition, until the tomatillo flavor pops and the salsa tastes bright rather than dull. A properly salted salsa verde should make you immediately want another taste. Add more lime juice if the acidity has faded. Let rest at room temperature for 10 minutes before serving to allow the flavors to settle.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.