Roasted Tomatillo Salsa Verde Recipe
Using an oven broiler makes quick work of the roasting. It will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier.
Using an oven broiler makes quick work of the roasting. It will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier.
- 1/2 teaspoon salt or more to taste
- 1 jalapeã±o pepper
- 2 cloves
- 1/4 medium onion chopped
- 1 pound tomatillos husked and rinsed (6 medium tomatillos)
- 1 serrano pepper
- 1/2 cup chicken or vegetable stock see our chicken stock recipe
- 1/3 cup loosely packed cilantro leaves and tender stems
- 1 tablespoon lime juice or more to taste
- Carbohydrate 4.27377390523493 g
- Cholesterol 0.45 mg
- Fat 0.777747980083901 g
- Fiber 1.19821946844921 g
- Protein 0.981388031503405 g
- Saturated Fat 0.129177576370898 g
- Serving Size 1 1 Serving (77g)
- Sodium 22.1755237958496 mg
- Sugar 3.07555443678572 g
- Trans Fat 0.195047442496085 g
- Calories 25 calories
Step-by-step
- Heat the broiler with a rack about 4 inches below the heat source. Place the tomatillos, jalapeño, serrano pepper, and garlic into a baking dish. Broil, turning occasionally, until they’re blackened in spots, 10 to 12 minutes.
- Remove the baking dish and add chicken stock then use a wooden spoon to scrape any bits stuck to the bottom. Let tomatillos, peppers, and garlic cool.
- When they are cool enough to handle, peel most of the skins from the peppers and remove seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from peel.
- Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and the salt to a food processor. Pour about half of the liquid from the baking dish then pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Adjust with more liquid, lime juice, or salt based on consistency and taste.
Intense dry heat transforms raw, acidic tomatillos into a sweet, mellow base for salsa verde without requiring added fats. Positioning produce four inches beneath a broiler element concentrates radiant heat efficiently, blackening skins in ten to twelve minutes while softening the interior flesh. This high-heat exposure breaks down structural pectin, yielding a softer texture that processes smoothly in a food processor.
Dietary Substitutions and Heat Control
Swapping standard chicken stock for a rich vegetable broth maintains the proper liquid volume of one-half cup without altering the vegan status of the condiment. Jalapeño and serrano peppers harbor capsaicin predominantly within their inner membranes and seeds. Removing these components during the peeling stage reduces Scoville heat units significantly, whereas leaving them intact produces a noticeably sharper profile. Lime juice introduces essential citric acid, balancing the natural tartness of the tomatillos just before pulsing.
- If the salsa turns out too watery, strain excess liquid through a fine-mesh sieve before pulsing.
- Adjust salt levels incrementally after blending, letting the mixture rest for five minutes to dissolve the crystals fully.
- Store leftovers in an airtight glass container in the refrigerator for up to five days.
