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

Cook Time 15

Total Time 25

Servings servings

Calories 17kcal

Ingredients

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

Instructions

Peel the husks off the 5 medium tomatillos and wash thoroughly. Score the bottoms of the tomatillos with a knife.
5 medium tomatillos
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, 1 medium serrano chili and 3 cloves garlic on the foil and broil until the skins charred. Flip everything over and char the other side.
1 medium serrano chili, 3 cloves garlic
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 1 tablespoon lime juice, ½ medium onion and 10 sprigs cilantro then 1 teaspoon kosher salt to taste.
1 tablespoon lime juice, ½ medium onion, 10 sprigs cilantro, 1 teaspoon kosher salt

Nutrition