Salsa Verde (Mexican Green Salsa)

Yield

6–8 servings · Approximately 2 cups

Cook time

15–20 minutes

Ingredients

• 1 lb fresh tomatillos
• 2–3 serrano peppers (or jalapeños for milder heat)
• 3 garlic cloves, chopped
• 1 small white onion, chopped
• ½ cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Salt, to taste

Method

1. Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed baking sheet with parchment paper.
2. Remove the papery husks from the tomatillos. Rinse thoroughly to remove their sticky coating, then pat dry.
3. Cut the tomatillos in half and arrange them cut-side down on the prepared baking sheet.
4. Halve the serrano peppers lengthwise and place them alongside the tomatillos, skin-side up. Remove the seeds first if you prefer a milder salsa.
5. Roast for 15–20 minutes, until the tomatillos soften and develop lightly charred spots.
6. Remove from the oven and let cool slightly.
7. Transfer the roasted tomatillos, peppers, and any accumulated juices to a food processor or blender.
8. Add the chopped garlic, white onion, cilantro, and lime juice.
9. Pulse until the mixture reaches your preferred consistency, leaving it slightly chunky for a traditional salsa verde.
10. Season with salt to taste and pulse briefly to combine.
11. Transfer to a serving bowl. Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Kitchen notes

Timing guide:
Cook time: 15–20 minutes

Practical Woman's Secret
Roast the tomatillos until lightly blistered but still juicy. Their natural acidity gives salsa verde its signature tangy flavor, while roasting adds a subtle smoky sweetness.