Mexican Salsa Verde

Broiled tomatillos, onion, garlic, and green chile make a thick salsa with softened acidity, concentrated sweetness, and a light charred edge.

52 min

1.5 cups

Thick Mexican salsa verde with charred tomatillo flecks and fresh cilantro fills a small ceramic bowl.

Ingredients

1 lb tomatillos, husked and rinsed

1/4 small white onion, cut into wedges

2 garlic cloves, unpeeled

1/2 cup cilantro leaves and tender stems, loosely packed

1 tbsp fresh lime juice, plus more to taste

1/2 tsp kosher salt, plus more to taste after cooling

2 tbsp cold water, divided and added only as needed

Equipment

Rimmed metal tray · Blender · Tongs · Serving bowl

Roast or simmer

Broiling concentrates juices and softens acidity for a thicker, lightly sweet salsa. Simmering keeps a brighter tart note but leaves more liquid and less char.

Serve on its own

Spoon the finished salsa into a small bowl and serve it as a standalone dip or condiment.

Char the vegetables

01. Heat the broiler on high with a rack about 6 inches from the element while you prepare the vegetables.

02. Pat the tomatillos dry and arrange them with onion, garlic, and either 2 serranos or 1 jalapeño on a metal tray.

03. Broil, turning once, until tomatillos soften under dark blisters and the onion edges char.

Cool and blend

04. Cool the vegetables and tray juices for 20 minutes, then squeeze the garlic from its skins and remove the chile stem; seed jalapeño for less heat.

05. Pulse with cilantro, 1 tbsp lime, 1/2 tsp salt, and 1 tbsp water until small pieces remain and the salsa holds on a spoon.

Season and finish

06. Taste only after cooling, then add salt in pinches and lime 1 tsp at a time so the roasted tomatillo flavor stays in front.

07. If too thick, add remaining water by the teaspoon, stopping as soon as it loosens.

08. Rest 10 minutes so the green chile aroma settles, then serve at cool room temperature.