Charred Tomatillo Sauce
Flavorful and vibrant, this easy Charred Tomatillo Sauce (also known as Salsa Verde) is the perfect accompaniment to your favorite Mexican dishes! Made with roasted tomatillos, smoky peppers, and fresh cilantro, it's a versatile condiment that's ready in under 30 minutes. Whether you're looking for a homemade salsa verde recipe, a healthy taco topping, or a gluten-free and vegan sauce, this recipe delivers on flavor and simplicity.
Yield: about 1 ½ cups
Prep Time: about 10 minutes
Cook Time: about 15-20 minutes
Special Equipment: grill or broiler; blender or food processor
Ingredients
6-8 medium tomatillos, husked and rinsed
1 small onion, quartered
2 cloves garlic, peeled
1-2 jalapeños or serrano peppers for heat, stems removed
¼ cup fresh cilantro, packed
Juice of 1 lime, about 2 tablespoons
½ teaspoon salt, more or less to taste
Directions
Char the Vegetables: Preheat your grill to medium-high heat or preheat your oven broiler. If using a broiler, line a baking sheet with foil for easier cleanup.
Place the husked tomatillos, quartered onion, and whole jalapeño or serrano directly on the grill grates or on the prepared baking sheet under the broiler. Note: be careful not to let the tomatillos burst or they will taste bitter.
Grilling: Cook for 10-15 minutes, turning occasionally, until the vegetables are softened and nicely charred in spots.
Broiling: Broil for 7-12 minutes, flipping once, until the vegetables are tender and blackened. Keep a close eye on them to prevent burning.
Cool & Blend: Once charred, remove the vegetables from the heat and let them cool slightly for about 5 minutes. Transfer the charred tomatillos, onion, and peppers to a blender or food processor. Add the peeled garlic cloves, fresh cilantro, lime juice, and salt. Blend until smooth, or pulse for a chunkier salsa, depending on your preference.
Taste and Adjust: Taste the sauce and add more salt if needed. If you prefer a thinner sauce, you can add a tablespoon or two of water. For more heat, add another small piece of jalapeño or a pinch of red pepper flakes.
