Salsa Verde

Make vibrant Salsa Verde in minutes—char tomatillos, blend with cilantro and lime, and serve with chips or tacos.

Ingredients

• 1 ½ pounds tomatillos (675g)
• ½ white onion (cut into chunks)
• 3 garlic cloves (peeled)
• ¾ cup packed cilantro
• 1 lime juiced
• 1 jalapeńo (or serrano pepper, seeded (optional))
• ½ teaspoon salt

Instructions

Step 1: Husk and rinse the tomatillos

Remove and discard the papery husks from the tomatillos, then rinse them thoroughly under cold water to remove the sticky residue. Pat the tomatillos dry and halve them through the stem so cut surfaces are exposed. Peel the garlic cloves and cut the white onion into chunky wedges; set the whole jalapeño or serrano to one side (seeded if you prefer milder heat). Place a small glass bowl with the freshly squeezed lime juice and a tiny ramekin of salt nearby — we’ll use them immediately. This is all about simple, clean prep before the heat.

Step 2: Char the tomatillos, onion and garlic

Arrange the tomatillo halves cut-side down on a shallow bowl or plate (they were broiled until blackening in the original technique); scatter the onion wedges and peeled garlic cloves alongside so their edges show dark blistered, charred marks and softened, glossy flesh. The surfaces should have patches of deep brown-black charring and juicy, collapsing flesh where the sugars have caramelized — that smoky, slightly sweet aroma is what we want. Let the charred pieces cool briefly so they are easy to handle.

Step 3: Blend into salsa verde

Transfer the cooled charred tomatillos, onion, and garlic into a sturdy mixing bowl, add the packed cilantro leaves, the juiced lime, the seeded jalapeño (or serrano) and the measured salt. Pulse or blend until the mixture reaches a chunky, speckled consistency — not perfectly smooth, but finely chopped with visible flecks of cilantro, seeds and small bits of char. Taste and adjust salt or lime as needed; the finished texture should be vibrant, slightly coarse, and glistening with a fresh citrus sheen.

Step 4: Rest, store and serve

Spoon the salsa into an airtight container or the serving bowl, press a sprig of cilantro on top and let it sit at least an hour to marry flavors. The sauce keeps in the refrigerator for several days, but at serving the salsa should look bright chartreuse with darker char speckles and a glossy surface. Serve with warm, crisp tortilla chips, lime wedges and a few whole tomatillos as garnish for contrast.

Notes

• Let the salsa rest at least 1 hour for flavors to meld
• Pulse instead of over-blending to keep texture
• Seed the pepper to reduce heat
• Freeze in ice cube trays for long-term storage
• Taste and adjust salt and lime gradually