Salsa Verde Recipe

Preheat your broiler to high or set your oven to 450°F. Line a large baking sheet with aluminum foil for easier cleanup (optional but recommended). Remove the papery husks from the tomatillos and rinse them under cold water to remove the sticky residue. Pat them dry with a paper towel.

Place the tomatillos, jalapeños, onion slices, and unpeeled garlic cloves on the prepared baking sheet in a single layer. Make sure there’s some space between items for even roasting. You don’t need to add oil—the vegetables will roast perfectly as-is.

Place the baking sheet on the top rack of your oven, about 4-6 inches from the broiler. Roast for 10-12 minutes, watching carefully to prevent burning. You want the tomatillos to blister and turn olive green with charred spots, and the jalapeños should have blackened skin in several places. The exact time will depend on your broiler’s strength.

After 10-12 minutes, use tongs to carefully flip the tomatillos, peppers, and onion pieces. Return to the oven and roast for another 8-10 minutes until the tomatillos are soft and collapsed, and all vegetables have nice charred spots. The garlic should feel soft when gently squeezed (be careful—it’s hot!). Some liquid from the tomatillos will pool on the pan—this is good! It’s full of flavor.

Remove the baking sheet from the oven and let the vegetables cool for about 5 minutes. Once cool enough to handle, squeeze the roasted garlic cloves out of their papery skins. They should pop right out. Discard the skins.

If you want milder salsa, you can remove the stems from the jalapeños and scrape out some or all of the seeds. For spicier salsa, leave the seeds in and just remove the stems. The charred skin can stay on—it adds great smoky flavor.

Transfer all the roasted vegetables (including any juices from the pan—those are liquid gold!), peeled garlic, cilantro, lime juice, and salt to your blender. Blend on high speed for 30-60 seconds until you reach your desired consistency. For smooth salsa, blend longer. For chunkier salsa, pulse just a few times.

Check the thickness of your salsa. If it’s too thick, add water or chicken broth, 1-2 tablespoons at a time, and blend again until you reach your preferred consistency. Taste the salsa and adjust the seasoning—you might need more salt, lime juice, or even another pinch of cilantro. Remember that flavors will develop even more as the salsa rests.

Transfer the salsa to a bowl or storage container and let it rest for at least 15-30 minutes before serving. This resting time allows the flavors to meld together beautifully. The salsa can be served at room temperature or chilled.

Give the salsa a good stir before serving, as some separation is natural. Serve with tortilla chips, use as a taco topping, spoon over enchiladas, or use in any recipe calling for salsa verde!