My last CSA delivery included beautiful tomatillos that I used to make this fabulous salsa verde. Roasting the tomatillos, onions, garlic, and chiles in the oven provides wonderful charred flavor to this salsa which can be used in so many ways - as a dip, as enchilada sauce, stir it into rice, serve it over chicken, and so on.
Charred Tomatillo Salsa (Salsa Verde)
makes about 1 quart
- 2 pounds tomatillos, paper husks removed and sticky residue rinsed off
- 2 large white onions, cut into 1/2-inch round slices
- 4 whole cloves of garlic (paper skins left on)
- 2 whole serrano chiles
- 1 teaspoon kosher salt
- Optional: 1/2 cup minced fresh cilantro (or more to taste)
- Optional: juice of 1 lime
- Preheat broiler and place rack about 3 inches from heat source.
- Cut tomatillos in half and place cut side down on a large rimmed sheet pan.
- Place onion slices, whole paper wrapped garlic cloves, and whole chiles on the same sheet pan; roast in oven for 10-15 minutes until the chiles and onions begin to char.
- Remove sheet pan from oven and place the tomatillos, onions, and salt in a blender or food processor.
- Pull the stems off the chiles and squeeze the garlic cloves out of their paper skins; add to the tomatillos and onions (discard stems and papery skins).
- Slowly pulse the ingredients together until the salsa reaches the consistency you like.
- Stir in fresh chopped cilantro and lime juice if using and serve. Makes approximately 4 cups of salsa.