21 minutes
A tangy and flavorful salsa made with roasted tomatillos, garlic, chiles, and cilantro, perfect for dipping or as a topping.
Tomatillos, Halved
0 oz
Garlic Clove, Peeled
each
Chiles, Roughly chopped
0 oz
Cilantro, Roughly chopped
bunch
White Onion, Finely chopped, rinsed
0 oz
to taste
1. Sear Tomatillos and Garlic
Place the halved tomatillos and peeled garlic cloves in a 10-inch nonstick skillet or on a piece of foil over medium heat. Let them sear for about 3 to 4 minutes on each side. They're ready when the tomatillos are well browned and completely soft.
2. Cooling
Once seared, allow the tomatillos and garlic to cool for about 3 minutes before blending.
3. Blend Salsa Ingredients
Transfer the cooled tomatillos and garlic to a blender or food processor. Add the roughly chopped chiles and cilantro, along with 1/4 cup of water. Blend until you achieve a coarse puree. If the mixture is too thick, add a little more water to adjust the consistency.
4. Rinse Onion
Rinse the finely chopped white onion under cold water in a strainer to mellow its sharpness.
5. Mix and Season Salsa
Mix the pureed salsa with the rinsed onion in a bowl. Season the mixture with salt, starting with about 1/2 teaspoon, and adjust to taste.
For the best flavor, choose firm and bright green tomatillos with intact, papery husks. Mix in yellow or red tomatillos for sweetness if desired.
Use a hot oven (around 425°F) or broiler for a good char on the tomatillos, garlic, and peppers, flipping halfway for even roasting.
Salt is crucial. Start conservatively and adjust to taste. Add a pinch of sugar for under-ripe tomatillos or smoked salt for smokiness.
Use a food processor for a smooth blend or pulse for chunkiness, or a mortar and pestle for control over texture.
Fold in finely chopped cilantro, scallions, or diced avocado after blending for freshness and texture.
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