Tomatillo Salsa Verde
This homemade Tomatillo Salsa Verde is fresh, tangy, spicy, and wonderfully aromatic.Roasting the vegetables adds a delicious smoky depth to the salsa.Fresh cilantro and lime juice brighten the bold roasted flavors.The recipe can easily be made mild, medium, or extra spicy.Serve it with tortilla chips, tacos, enchiladas, eggs, grilled meats, or vegetables.It is an easy make-ahead condiment that keeps well in the refrigerator.
Ingredients
- 1 pound fresh tomatillos, husks removed and washed
- 1–2 jalapeño peppers, stems removed
- 1/2 medium white onion, roughly chopped
- 2 garlic cloves
- 1/2 cup fresh cilantro leaves
- 1–2 tablespoons fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin, optional
- 2–4 tablespoons water, as needed
- 1 teaspoon olive oil, optional for roasting
Instructions
- Remove the papery husks from the tomatillos and rinse them thoroughly under warm water to remove the sticky residue. Pat them dry before roasting.
- Preheat the oven broiler or oven to approximately 450°F (230°C). Arrange the tomatillos, jalapeños, onion, and garlic on a baking sheet.
- Lightly drizzle the vegetables with olive oil if desired. Roast until the tomatillos develop darkened, blistered spots and the vegetables become lightly charred. Turn them once during roasting for more even browning.
- Remove the roasted vegetables from the oven and allow them to cool for several minutes. This makes them easier to handle and prevents excessive steam when blending.
- Pulse several times until the salsa reaches your desired consistency. For a smoother salsa, blend longer. For a rustic chunky salsa, pulse briefly.
- Add water one tablespoon at a time until the salsa reaches the consistency you prefer. Taste and adjust the salt, lime juice, or jalapeño as needed.
- Transfer the salsa to a serving bowl and serve warm, at room temperature, or chilled. For the best flavor, allow it to rest for about 10–15 minutes before serving.
Notes
- Tomatillo freshness matters: Choose firm, bright-green tomatillos without soft spots or mold.
- Remove the sticky coating: Washing the tomatillos after removing their husks helps eliminate their natural tackiness.
- Control the heat: Use fewer jalapeños for mild salsa or add another chile for extra heat.
- Roasting adds flavor: Charred vegetables create a deeper and slightly smoky salsa.
- Cilantro is adjustable: Add more or less cilantro according to your preference.
- Lime should be added gradually: Too much lime can overpower the natural flavor of the tomatillos.
- Texture is flexible: Blend until completely smooth or pulse for a chunky restaurant-style texture.
- Flavor develops over time: The salsa often tastes even better after resting for a short time.