Equipment
Ingredients
Vegetables and Herbs
- 450 g tomatillos, husked, rinsed, and halved
- 50 g white onion, peeled and quartered
- 15 g jalapeno pepper, stemmed and halved
- garlic, unpeeled
- 15 g fresh cilantro, roughly chopped, stems included
Seasonings
- 15 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Method
Position the oven rack about 15 centimeters from the top heat source and preheat the broiler to 260C/500F.
Arrange the halved tomatillos, white onion, jalapeno, and unpeeled garlic cloves on a baking sheet. Broil for 5 to 7 minutes until the tomatillos are soft and heavily blistered with dark char marks.
Remove the baking sheet from the oven and let it cool slightly. Carefully peel the garlic cloves, discarding the papery skins. Transfer the roasted garlic, tomatillos, onion, jalapeno, and any accumulated pan juices into a blender.
Add the fresh cilantro, lime juice, and kosher salt to the blender. Pulse the mixture until it is fully incorporated but retains a slightly chunky texture.
Pour the blended salsa into a saucepan. Simmer over medium heat for 5 minutes. This cooking step mellows the sharp raw bite of the aromatics and thickens the sauce slightly.
Remove the saucepan from the heat. Allow the salsa to cool completely before transferring to a storage container or serving bowl.
Chef's Notes
- Tomatillos have a naturally sticky residue underneath their papery husks. Rinsing them under warm water is the most effective way to wash this away before cooking.
- Roasting garlic in its skin acts as a protective barrier against the intense heat of the broiler. This prevents the garlic from burning and developing a harsh, bitter flavor.
- Do not discard the juices that collect on the baking sheet after broiling. They contain natural pectins and concentrated flavor that improve the body and taste of the final salsa.
- Cilantro stems pack more flavor than the leaves. There is no need to pick the leaves meticulously; simply chop the stems and toss them right into the blender.
Storage
Refrigerator: 1 week — Store in an airtight container. The salsa will thicken slightly as it chills.
Freezer: 3 months — Freeze in freezer-safe bags or containers. Thaw overnight in the refrigerator.
Reheating: Serve chilled or warm gently in a saucepan over low heat if using as an enchilada sauce.
