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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 9 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 77 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 75 mg
- Calcium
- 6 mg
- Iron
- 0.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 9 mg
- Zinc
- 0.0 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 27 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Salsa is too sour or acidic
Cause: Tomatillos were underripe or naturally very tart
Fix: Stir in 1/2 teaspoon of sugar or agave syrup to neutralize the acidity
Prevention: Choose tomatillos that fill their husks completely
Salsa is too thick or gelatinous
Cause: Natural pectin in tomatillos gelling after cooling
Fix: Stir in 1 tablespoon of water or extra lime juice to thin it out
Prevention: Normal behavior for tomatillos
Cultural Context
Salsa Verde dates back to the Aztec empire, utilizing the tomatillo (Physalis philadelphica), a staple distinct from the red tomato. While often eaten raw (cruda), this roasted version deepens the flavors, a technique common in Central Mexican cuisine to reduce acidity and increase savory notes.
