Salsa Verde

Prep: 10 mins

Cook: 15 mins

Difficulty: Easy

Servings: 8 Servings

Whenever I go to a restaurant that has a salsa bar (always a plus in my book), I skip over the chunky pico de gallo, blended tomato salsa, and ranchero sauce and head straight to the salsa verde. This tart, slightly spicy salsa always makes whatever I’m pouring it onto so much tastier. It can be slightly harder to find at the store, but it’s actually one of the easiest salsas you can make at home! Here’s how to do it.

Ingredients

1 pound tomatillos (about 12 medium)
3 cloves garlic, peeled and smashed
1 medium serrano or jalapeño pepper, halved lengthwise and seeds removed
1/2 cup diced white onion (1/4 medium)
1/2 cup coarsely chopped fresh cilantro leaves and tender stems
1 teaspoon kosher salt
2 tablespoons water

Instructions

Arrange an oven rack to the top position and heat the broiler. Meanwhile, line a rimmed baking sheet with aluminum foil and prepare the vegetables.
Depiction of the instructions in Instructions step 1
Peel off any papery husks from 1 pound tomatillos. Rinse off the sticky coating and any dirt under cold water, then dry with paper towels or a clean kitchen towel. Halve the tomatillos and place cut-side down on the baking sheet.
Depiction of the instructions in Instructions step 2
Place 3 peeled and smashed garlic cloves on the baking sheet. Place the halved serrano or jalapeño pepper cut-side down on the baking sheet.
Depiction of the instructions in Instructions step 3
Broil until the tomatillos and pepper skins start to blacken and blister, checking every few minutes and rotating the baking sheet as needed, 5 to 7 minutes total. If the garlic is charred before the tomatillos are ready, remove it.
Depiction of the instructions in Instructions step 4
Set the baking sheet aside until cooled to room temperature, about 15 minutes. Place 1/2 cup diced white onion in a fine-mesh strainer and rinse under cold water. Drain well.
Depiction of the instructions in Instructions step 5
Transfer the tomatillos, garlic, and pepper to a blender. Add the onion, 1/2 cup coarsely chopped fresh cilantro, 1 teaspoon kosher salt, and 2 tablespoons water. Blend into your desired consistency.
Depiction of the instructions in Instructions step 6