Description
A tangy and vibrant Mexican salsa made with roasted tomatillos. This salsa is so versatile that it can be served with chips, tacos, carne asada, eggs, or vegetables.
Ingredients
Scale
- 8–9 medium tomatillos, husked and rinsed
- ½ medium white onion
- 3 garlic cloves, unpeeled
- 1–2 jalapeño or serrano peppers **See notes
- Cilantro to taste (I use about ¼ – ⅓ cup)
- Water to taste
- Lime juice to taste
- Salt to taste
Instructions
- Place the tomatillos, white onion, garlic, and hot peppers on a rimmed baking sheet. Broil about 4 inches below the heat source for about 5-6 or until they blister and blacken in some spots. Turn them over and roast them on the other side for another 5-6 minutes. Take them out of the oven and let them cool. **See notes.
- Once they are cool enough to handle, peel off the garlic and remove the seeds from the peppers. For a spicy salsa, leave some or all of the seeds.
- Place the tomatillos, peeled garlic, roasted onion, peppers, and cilantro in a food processor or blender and blend until combined. You can leave it as chunky or as smooth as you want.
- Pour the salsa into a small serving bowl and add a few tablespoons of water to thin it out if you think it’s too thick. Season with lime juice and salt to taste.
Notes
- Jalapeño peppers are milder than serrano peppers, especially when you remove the seeds. If you’re not a big fan of spicy salsa you can start with 1 jalapeño and later add more to taste.
- You can roast the tomatillos, onion, garlic, and hot peppers in a preheated oven at 450°F (230°C) for 15-20 minutes or until roasted. You can also roast them on a griddle over medium heat until they blister and blacken on both sides. Finally, if you don’t want to roast them, you can boil them in water for 10-12 minutes.
- If you want a stronger onion flavor, you can chop it and add it raw to the blended salsa instead of roasting it.
- Same with the cilantro. For a stronger flavor add it to the salsa before serving, instead of blending it.
- Store this salsa in an airtight container in the refrigerator for up to 1 week.