Equipment
Ingredients
Base Vegetables
- 450 g tomatillos, husked and rinsed
- 2 jalapeño peppers, whole
- 2 garlic cloves, unpeeled
Fresh Aromatics
- 40 g white onion, roughly chopped
- 15 g fresh cilantro, leaves and tender stems
- 15 ml lime juice, freshly squeezed
- 3 g salt
Nutrition (per serving)
Method
Set your oven broiler to high. Arrange the husked tomatillos, whole jalapeños, and unpeeled garlic cloves on a baking sheet lined with foil for easy cleanup.
Broil the vegetables for 5-7 minutes, flipping halfway through, until the tomatillos are blistered and charred in spots and the peppers have softened.
Remove from the oven and let cool for 10 minutes. Once handleable, squeeze the roasted garlic out of its skin and discard the skin. If a milder salsa is desired, remove the seeds and ribs from the jalapeños.
Place the roasted tomatillos (including any juices on the pan), roasted jalapeños, peeled roasted garlic, fresh white onion, cilantro, lime juice, and salt into a blender or food processor.
Pulse until combined but still slightly chunky. Do not puree until completely smooth unless a distinct sauce texture is desired.
Chef's Notes
- Washing tomatillos is crucial; they have a sticky residue under the husk containing saponins which can taste bitter if not rinsed off with warm water.
- For the most authentic flavor, use fresh white onion rather than yellow or red; the sharp bite cuts through the richness of the roasted tomatillos.
- This salsa serves as an excellent base (simmered) for Chilaquiles Verdes or Enchiladas Suizas.
- Roasting the garlic in its skin prevents it from turning acrid and burnt under the broiler, resulting in a sweet, mellow garlic flavor.
Storage
Refrigerator: 1 week — Flavors meld and improve after 24 hours.
Freezer: 3 months — Texture may become slightly more watery upon thawing; blend briefly to re-emulsify.
