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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 13 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 79 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 97 mg
- Calcium
- 4 mg
- Iron
- 0.2 mg
- Magnesium
- 7 mg
- Phosphorus
- 14 mg
- Zinc
- 0.1 mg
- Vitamin A
- 23 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.6 mg
- Folate
- 3 mcg
- Water
- 33 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Salsa is unpleasantly sharp or tart
Cause: Tomatillos were underripe or particularly acidic
Fix: Stir in a tiny pinch of baking soda to neutralize the acid without adding sugar, or add half a ripe avocado and blend
Prevention: Select tomatillos that are firm but yield slightly, and fully fill out their papery husks
Salsa is too spicy
Cause: The jalapeno pepper was exceptionally hot
Fix: Blend in additional roasted tomatillos, or serve with a dollop of non-dairy sour cream
Prevention: Remove the seeds and white ribs from the pepper before roasting
Salsa is too watery
Cause: Tomatillos released excessive water or insufficient simmering time
Fix: Return to the saucepan and simmer uncovered for an additional 3 to 5 minutes
Prevention: Ensure you simmer the salsa long enough to reduce excess moisture
Cultural Context
Salsa verde is a cornerstone of Mexican cuisine, with culinary roots tracing back to the Aztec empire where tomatillos were cultivated extensively long before tomatoes. Cooking the salsa, whether by roasting the ingredients first or pan-frying the blended mixture, mellows the sharp acidity of raw tomatillos and creates a richer, deeply savory profile. This versatile sauce serves as an essential base for traditional dishes like chilaquiles and enchiladas verdes.
