Ingredients
Method
- Position the oven rack approximately 6 inches from the heating element.
- Husk and rinse the tomatillos. Halve the tomatillos and place them cut-side down on a foil-lined baking sheet. Add unpeeled garlic cloves if using. Broil for 5 to 7 minutes until the skins are lightly charred.
- Combine the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chili peppers in a blender or food processor. Pulse until the ingredients are finely chopped and thoroughly mixed.
- Season with salt to taste. Allow the mixture to cool, then refrigerate. Serve with chips or as an accompaniment to Mexican dishes.
- Coat the bottom of a skillet with vegetable oil and heat over high heat. Sear the tomatillos on one side, then flip and brown the other side. Remove from heat.
- Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chili peppers in a blender or food processor. Pulse until finely chopped and mixed. Season with salt to taste, cool, and refrigerate before serving.
- Place the tomatillos in a saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Remove the tomatillos using a slotted spoon.
- Combine the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chili peppers in a blender or food processor. Pulse until the ingredients are finely chopped. Season with salt, cool, and refrigerate before serving.
Nutrition
Notes
Cleaning Tip: I always make sure to scrub the tomatillos under warm water after husking them to remove that sticky film, which can sometimes leave a bitter aftertaste if left on.
Pepper Choice: I usually reach for serrano peppers when I want a sharper kick, but I find that removing the seeds from jalapeños is the best way to keep the flavor bright without overwhelming my guests.
Garlic Secret: I prefer to broil my garlic cloves right in their skins alongside the tomatillos because it protects them from burning and creates a mellow, smoky sweetness that raw garlic just can't match.
Blending Technique: I have found that pulsing the blender instead of running it continuously is the secret to a perfect consistency, as it prevents the salsa from becoming too watery or foamy.
Flavor Development: I highly recommend making this at least a few hours before you need it since the flavors really settle and deepen after some time in the refrigerator.
Seasoning Adjustment: If the tomatillos are particularly tart, I sometimes add a tiny pinch of sugar or extra salt to round out the flavors and make the lime juice pop.