Description
A bright and tangy Mexican green salsa made with roasted tomatillos, cilantro, lime juice, and peppers. Perfect for tacos, chips, grilled meats, and everyday meals.
Ingredients
1 1/2 pounds tomatillos (about 12 medium), husks removed and rinsed
1/2 cup white onion, chopped
2 garlic cloves (optional)
1/2 cup fresh cilantro, chopped (leaves and stems)
1 tablespoon fresh lime juice
2 jalapeño or serrano peppers, stemmed and chopped (remove seeds for milder heat)
Salt, to taste
Instructions
1. Preheat the broiler and position the oven rack about 6 inches from the heat source.
2. Prepare the tomatillos by removing their papery husks and rinsing them thoroughly to remove any sticky residue. Slice them in half.
3. Place the tomatillos cut-side down on a foil-lined baking sheet. If using garlic, add the cloves to the tray with their skins still on.
4. Broil the tomatillos for about 5 to 7 minutes until their skins begin to blister and lightly blacken.
5. Transfer the roasted tomatillos to a blender or food processor. Add the chopped onion, cilantro, lime juice, peppers, and the garlic cloves (remove skins if roasted).
6. Pulse the mixture several times until everything is finely chopped and blended but still slightly textured.
7. Taste the salsa and season with salt as needed.
8. Let the salsa cool, then refrigerate before serving. Serve with tortilla chips or alongside your favorite Mexican-style dishes.
Notes
For a milder salsa, remove the seeds from the jalapeño or serrano peppers.
Roasting the tomatillos adds depth and a subtle smoky flavor.
The salsa can be stored in the refrigerator for up to 5 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Broiling and Blending
- Cuisine: Mexican