Ingredients (~1-1.5 cups)
- 6 oz tomatillos (about 3-4 medium)
- 1/8 medium white onion
- 2 cloves of garlic (unpeeled)
- 1-2 serrano peppers
- 1 Tbsp fresh cilantro leaves
- 1/2 tsp salt
- 1 tsp canola oil (optional, for frying)
Char the Vegetables
Place a cast-iron skillet or comal over medium-high heat. Do not add any oil.
Place the tomatillos, onion chunk, unpeeled garlic cloves, and serrano peppers directly on the hot, dry surface.
Let them char, turning them occasionally, until they are blackened in spots on all sides.
The garlic will be done first, in about ~5 minutes. Remove the garlic.
The onion, peppers, and tomatillos will take ~10-15 minutes.
Remove the charred vegetables. Let the garlic cool, then peel the skin off.
Blend the Salsa
Add the peeled, charred garlic and the 1/2 tsp of salt to a blender or food processor. Pulse a few times.
Add the charred tomatillos, onion, serrano peppers, and fresh cilantro to the blender.
Blend for ~30 seconds for a chunky salsa, or ~1-2 minutes for a smooth salsa.
Fry the Salsa (Optional)
This step is optional but adds a deeper, more complex flavor.
Heat the 1 tsp of canola oil in a small pot over medium-high heat.
Carefully pour the blended salsa into the hot oil. It will sputter.
Stir the salsa and let it simmer for ~10 minutes. This will darken the color and concentrate the flavors.
Let the salsa cool completely before serving.
Salsa Verde
Ingredients
- 6 oz tomatillos about 3-4 medium
- 1/8 medium white onion
- 2 cloves garlic unpeeled
- 1-2 serrano peppers
- 1 Tbsp fresh cilantro leaves
- 1/2 tsp salt
- 1 tsp canola oil optional, for frying
Instructions
- Char tomatillos, onion, garlic, and serrano peppers in a dry skillet over medium-high heat for 10-15 minutes, turning occasionally.
- Remove and peel charred garlic.
- Add garlic, salt, charred vegetables, and cilantro to blender.
- Blend 30 seconds for chunky, 1-2 minutes for smooth salsa.
- Optional: Heat oil in pot, add salsa, and simmer 10 minutes.
- Cool completely before serving.
