Salsa Verde (Roasted Tomatillo, Blender Recipe)

What Makes This Recipe Work

Charring the tomatillos and chiles under high heat mellows their sharpness and adds a smoky note, while blending in a little of the sweet roasted onion balances the tart fruit.

Ingredients for Salsa Verde (Roasted Tomatillo, Blender Recipe)

• 1 1/2 lb (680 g) tomatillos, husked, rinsed, and halved (about 12 medium)
• 2 to 4 serrano or jalapeno chiles, stemmed (seeds kept for heat)
• 1/2 white onion, cut into thick slices
• 3 garlic cloves, unpeeled
• 1/2 cup packed fresh cilantro leaves and tender stems
• Juice of 1 lime, about 2 tbsp
• 1 tsp salt, plus more to taste
• 1/2 tsp granulated sugar
• 1 tbsp olive oil
• 1 avocado, optional, for a creamy variation

How to Make Salsa Verde (Roasted Tomatillo, Blender Recipe)

1. Set an oven rack about 6 inches below the broiler and heat the broiler to high; line a rimmed baking sheet with foil.
2. Toss the tomatillos, chiles, onion slices, and unpeeled garlic with the olive oil and spread them cut side up on the baking sheet.
3. Broil 8 to 12 minutes, turning once, until the tomatillos and chiles are blistered and softened in spots, and the onion and garlic are charred at the edges; watch closely so they do not burn.
4. Slip the skins off the garlic, then transfer the roasted vegetables and any juices to a blender along with the cilantro, lime juice, salt, and sugar.
5. Pulse 5 to 8 times to a coarse, spoonable salsa, leaving some texture rather than pureeing it smooth; add 1 to 2 tbsp water if it is too thick.
6. Taste and adjust the salt, lime, and heat, adding more chile or some chile seeds if you want it spicier.
7. Cool to room temperature before serving, or chill if you prefer it cold.

Tips for the Best Salsa Verde (Roasted Tomatillo, Blender Recipe)

• Keep the chiles whole while roasting and remove seeds after, so you can dial the heat up or down at the blender.
• Do not over-blend, or the salsa turns into a thin puree; short pulses keep the body.
• Roasted tomatillos are tarter and sweeter than raw ones, so taste for salt and sugar at the end.
• Blend in half an avocado for a richer, creamier salsa that coats a spoon.

Variations and Substitutions

• Raw salsa verde: skip the broiler and blend the ingredients fresh for a sharper, more tart version.
• Avocado salsa verde: blend in 1 ripe avocado for a creamy green salsa that is best the day it is made.
• To make it shelf stable, follow a tested tomatillo canning recipe rather than jarring this fresh batch.
• Add 2 plum tomatoes to the broiler pan for a red-green hybrid closer to a homemade salsa.

How to Store and Reheat

• Refrigerate salsa verde in a sealed container for up to 5 days, and press plastic wrap onto the surface to slow browning.
• The avocado variation should be eaten within 1 to 2 days, since it discolors quickly.

Salsa Verde (Roasted Tomatillo, Blender Recipe) FAQ