Tomatillo and Serrano Salsa Verde
Tomatillo and Serrano Salsa Verde
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 3 serrano peppers, stems removed (adjust to taste for heat)
- 1/2 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 cup fresh cilantro, packed, roughly chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt, or to taste
- 1/4 cup water, or chicken broth for richer flavor
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Place the husked and rinsed tomatillos, serrano peppers, roughly chopped white onion, and peeled garlic cloves onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss gently to coat.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for 15 to 20 minutes, or until the tomatillos are softened and slightly charred, and the peppers are tender. Keep an eye on them to prevent burning.
⏱️ 20 min•🌡️ 400
- 4
Carefully transfer the roasted vegetables to a blender. Add the fresh cilantro, lime juice, kosher salt, and water (or chicken broth).
⏱️ 3 min
- 5
Blend the mixture until it is smooth. For a chunkier salsa, pulse a few times instead of continuous blending. Taste the salsa and adjust seasoning as needed, adding more salt, lime juice, or even another serrano pepper if you desire more heat.
⏱️ 2 min
- 6
Pour the blended salsa into a small saucepan. Simmer over medium-low heat for 5 to 10 minutes, stirring occasionally. This step allows the flavors to meld and the salsa to thicken slightly, enhancing its depth.
⏱️ 10 min
- 7
Serve the Tomatillo and Serrano Salsa Verde warm or chilled. It pairs wonderfully with tortilla chips, tacos, enchiladas, or grilled meats.
Kitchen Tools
Nutrition Facts (per serving)
Tomatillo and Serrano Salsa Verde
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 3 serrano peppers, stems removed (adjust to taste for heat)
- 1/2 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 cup fresh cilantro, packed, roughly chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt, or to taste
- 1/4 cup water, or chicken broth for richer flavor
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Place the husked and rinsed tomatillos, serrano peppers, roughly chopped white onion, and peeled garlic cloves onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss gently to coat.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for 15 to 20 minutes, or until the tomatillos are softened and slightly charred, and the peppers are tender. Keep an eye on them to prevent burning.
⏱️ 20 min•🌡️ 400 - 4
Carefully transfer the roasted vegetables to a blender. Add the fresh cilantro, lime juice, kosher salt, and water (or chicken broth).
⏱️ 3 min - 5
Blend the mixture until it is smooth. For a chunkier salsa, pulse a few times instead of continuous blending. Taste the salsa and adjust seasoning as needed, adding more salt, lime juice, or even another serrano pepper if you desire more heat.
⏱️ 2 min - 6
Pour the blended salsa into a small saucepan. Simmer over medium-low heat for 5 to 10 minutes, stirring occasionally. This step allows the flavors to meld and the salsa to thicken slightly, enhancing its depth.
⏱️ 10 min - 7
Serve the Tomatillo and Serrano Salsa Verde warm or chilled. It pairs wonderfully with tortilla chips, tacos, enchiladas, or grilled meats.