Authentic Roasted Tomatillo Salsa Verde

Name: Authentic Roasted Tomatillo Salsa Verde
Prep time: 24 min
Cook time: 11 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) fresh tomatillos, husked, rinsed well and halved if larger than 2 inches (5 cm); 3 whole (30 g) serrano chiles, stems left on, to be trimmed after roasting; ½ medium (75 g) white onion, cut into 3 thick wedges (about ¾ inch / 2 cm), root end intact; 3 cloves (10 g) garlic cloves, unpeeled; 1 cup (30 g) fresh cilantro, loosely packed leaves and tender stems; 1 tbsp (15 ml) fresh lime juice, from about ½ lime; ¾ tsp (3 g) kosher salt, plus more to taste; ¼ cup (60 ml) water, cold, plus more if needed; ¼ tsp (½ g) ground cumin (optional)

From the MyKitchenBank Kitchen

A bright, smoky, tangy green salsa made by broiling tomatillos, serrano chiles, garlic and onion until charred, then blending with fresh cilantro and lime. Perfect for tacos, enchiladas, chilaquiles and chips.

Prep: 24 min
Cook: 11 min
Wait: 25 min
Total: 1 hr
Makes: About 2 cups (480 ml), 8 servings of ¼ cup

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Steps

Before you start

Position an oven rack 4–6 inches (10–15 cm) below the broiler and preheat the broiler to high.
Wear gloves when handling serrano chiles, and don't touch your eyes.
Husk the tomatillos and rinse them under warm water to remove the sticky residue before you start.
For a milder salsa, use 1 or 2 serranos, or slit the chiles and discard the seeds after roasting.

1
Heat the broilerOven 500°F / 260°C
- Set an oven rack 4–6 inches (10–15 cm) below the broiler element and heat the broiler to high (about 500°F / 260°C).
- Line a rimmed baking sheet with foil for easy cleanup.
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Ready when: Broiler element glows red
Tip: Don't skip the full preheat; a hot broiler chars the skins before the tomatillos turn to mush.
2
Prepare the vegetables
- Peel the husks off the tomatillos, rinse off the sticky film, and pat dry.
- Halve any larger than 2 inches (5 cm).
- Cut the onion into 3 thick wedges with the root end holding the layers together.
- Leave the garlic unpeeled.
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Ready when: Tomatillos are clean and no longer tacky
Tip: Wear gloves when you handle the serranos.
3
Arrange on the pan
- Place the tomatillos cut side down in a single layer on the baking sheet.
- Add the serranos, onion wedges and unpeeled garlic cloves around them, keeping the pieces in one layer.
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Tip: Crowding steams the vegetables instead of charring them. Use two pans if needed.
4
Broil first sideOven 500°F / 260°C
- Broil at 500°F (260°C) for about 6 minutes, until the tomatillo tops and chiles are blistered with dark black spots and the tomatillos begin to soften and release juices.
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Ready when: Skins blistered with dark charred spots; tomatillos softened and olive-colored
Tip: Stay nearby; broilers vary and garlic can burn quickly. Remove garlic early if it blackens.
5
Flip and broil againOven 500°F / 260°C
- Use tongs to flip everything over.
- Broil about 5 minutes more, until the second sides are spotted with char and the tomatillos are very soft and slump slightly.
- The garlic should feel soft when squeezed.
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Ready when: Tomatillos slumped and juicy, with charred patches; garlic soft
6
Cool and trim
- Let the vegetables cool on the pan for about 10 minutes.
- Squeeze the garlic from its skins.
- Trim the stems from the serranos (remove seeds for a milder salsa).
- Scrape all the pan juices into the blender too, as they hold lots of flavor.
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Ready when: Pan is cool enough to handle comfortably
Tip: Hot liquids can spray when blended; cooling avoids a hot splatter.
7
Blend the salsa
- Add the tomatillos with their juices, onion, peeled garlic, serranos, cilantro, lime juice, salt, ¼ cup (60 ml) water and the cumin, if using, to a blender.
- Pulse 8–10 times for a slightly textured salsa, or blend 20–30 seconds for a smooth one.
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Ready when: Pourable, spoonable consistency with flecks of green and char
Tip: Pulse rather than blending continuously to keep some texture and avoid a foamy, pale salsa.
8
Season and rest
- Taste with a chip.
- Add salt in ¼ teaspoon increments, extra lime juice if too mellow, or a splash of water to thin.
- Rest 10 minutes (or chill) so the flavors meld, then taste again.
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Ready when: Tangy, lightly smoky, balanced with a clear salt level
Tip: If it tastes sharply sour, add a pinch more salt; it rounds out acidity.

Good to know

Tips

Tomatillos vary in acidity; if the salsa tastes too tart, add a pinch of salt or ½ tsp sugar.
Don't over-blend; pulsing keeps a rustic texture and prevents foaminess.
For deeper smoke, leave the char spots dark, but remove any fully burnt, bitter pieces.
For a creamy version, blend in half a ripe avocado just before serving.

Make ahead

Make up to 4 days ahead; the flavor deepens overnight. Stir before serving.

Storage & reheating

Room temperature: up to 2 hours when serving. Fridge: airtight container up to 5 days. Freezer: up to 3 months in a freezer-safe container, leaving ½ inch (1 cm) headspace; thaw overnight in the fridge and stir well. Serve cold, or gently warm in a saucepan over low heat when using in cooked dishes.

Substitutions

serrano chiles → jalapeño chiles. Use 2 jalapeños for a milder salsa; keep seeds for more heat.
white onion → yellow onion. Slightly sweeter and less sharp; roast the same way.
fresh lime juice → white vinegar or lemon juice. Use 2 tsp (10 ml); adjust to taste.
fresh tomatillos → canned tomatillos, drained. Use two 11-oz (310 g) cans; skip the broiling for them, but roast the other vegetables. Flavor is milder.