Go Back
+ servings

Salsa Verde

To make my Mexican Salsa Verde, I like to char roast the tomatillos, chilies and garlic, bringing out their inherent sweetness while imbuing a wonderful smoky flavor. Combined with some fresh minced onions, cilantro and lime juice, you won't be able to stop eating this Salsa Verde until all the chips are gone.
Course Condiments & Pickles
Cuisine Mexican
Level Intermediate
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 cups


  • 5 medium tomatillos
  • 1 medium serrano chili
  • 3 cloves garlic (unpeeled)
  • 1 tablespoon lime juice
  • ½ medium onion (minced)
  • 10 sprigs cilantro (minced)
  • 1 teaspoon kosher salt


  • Peel the husks off the tomatillos and wash thoroughly. Score the bottoms of the tomatillos with a knife.
  • Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Place the tomatillos, chili and garlic on the foil and broil until the skins charred. Flip everything over and char the other side.
  • Remove everything from the oven with the foil, being careful not to spill any of the liquid. Remove the core excess char from the tomatillos and mince with a sharp knife. Mince the chili and garlic and add to a bowl with the tomatillos. Add the lime juice, onions and cilantro then salt to taste.