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Charring tomatillos under the broiler is a great way to cook and char vegetables in a matter of minutes. It wasn’t until I worked at America’s Test Kitchen as an intern that I truly started to utilize the broiler for the versatile piece of equipment that it is.
My first time charring tomatillos was for a green sauce that would be served over tacos at an America’s Test Kitchen Event. The method is genius. It chars and slightly softens the exterior of the tomatillos while keeping the interiors fresh and firm. The result is a salsa that has a note of smokiness but is still fresh in flavor.
What are Tomatillos?
They are also known as husk tomatoes and they are from Mexico. Tomatillos look like small tomatoes that are green with a papery husk on the outside. The flavor of a tomatillo is a little less sweet and more vegetable-forward tasting than a regular tomato.
They have a great acidity to them, which makes for a delicious, bright and savory salsa. We like to roast the tomatillos in this recipe to bring out their natural flavors and allow them to sweeten a little bit. You can easily find them in the produce section of the grocery store.
Tomatillo Salsa Verde Ingredients
The ingredient list for salsa verde is short and sweet! Aside from the tomatillos, most of the ingredients are pantry staples! Here is what you will need to make this:
- Tomatillos: you’ll need 1 pound of tomatillos. They are sold with husks on, so be sure to remove those and wash the tomatillos well before using.
- White onion: one large white onion is all you need. You can also use a yellow onion.
- Serrano chile: I find 1 serrano chile adds enough heat. For a more mild salsa, remove the ribs and seeds. For a spicier one, keep the ribs and seeds intact and consider adding a second serrano.
- Cilantro: you’ll need a half of a cup of fresh cilantro, so grab just 1 bunch of fresh cilantro.
- Garlic: 1 teaspoons of minced fresh garlic is added to the salsa. You’ll need just 1 large clove garlic.
- Honey: a dash of honey balances out all the flavors!
- Salt: a pinch of kosher salt also balances out the flavors. Start with 1 teaspoon then season to taste with additional salt as needed.
How to Make Salsa Verde
Making homemade tomatillo salsa verde is easy and quick! Here are the simple steps:
- Heat your broiler to high with rack set 6 inches from element.
- Arrange tomatillos, onion, and serrano on a foil-lined baking sheet.
- Roast veggies under the broiler until charred on all sides, this will take 15–17 minutes. Be sure to turn the vegetables every few minutes to promote even charring.
- Transfer the tomatillos, onion, serrano, and any accumulated juices to a food processor.
- Add cilantro, garlic, honey, and salt and purée until smooth; season with salt taste.
Roasted Salsa Verde Recipe Tips
- Be sure to thoroughly roast the tomatillos. This helps develop their rich flavor and caramelize the natural sugars.
- Go lighter on spice to begin with, you can always add more serrano pepper to make it spicier.
- If you don’t have a food processor, you can use a blender. Be sure to pulse when blending, you want a little bit of texture to the salsa.
Storing Tomatillo Salsa Verde
- For the Refrigerator: Stored in an airtight container, tomatillo salsa verde will keep in the fridge for up to 7 days.
- For the Freezer: Transfer salsa verde to an airtight container, or resealable freezer bag, and transfer to freezer. It will last up to 3 months stored in the freezer.
How to Can Salsa Verde
Canning is easier and simpler to do than you might think! You will need just a few things to can salsa:
- Glass preserving jars with lids and bands
- A large stock pot
- Canning tongs
- Canning basket
Here is a great how-to-guide on canning homemade salsa! Once canned, salsa can last up to 12 months when stored in a cool, dark and dry place.
How to use Tomatillo Salsa Verde
There are so many easy ways to use homemade salsa. Luckily, I have several already tried-and-true recipes for you to try:
- Rich and flavorful poblano chiles rellenos
- Served with grilled chicken (try serving it with these skewers!)
- Spooned over grilled steak
- Served over roasted pork tenderloin
- Spooned over tofu tacos or tacos gobernador (crispy shrimp tacos)
- Drizzled over over cauliflower steaks
- Slather inside burritos
- Make enchiladas with it
- On tostadas
- Spooned over nachos
- As a dip for quesadillas
- On the side of tamales
- With chicken pozole
Frequently Asked Questions
I recommend on a baking sheet under the broiler for 15 to 17 minutes until softened and charred.
Yes, it’s totally vegan as well as gluten-free.
By adding more serrano pepper. Be cautious, a little bit of pepper can go a long way!
Yes, I recommend keeping the cilantro in the recipe for flavor but you can omit if you would like.
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Tomatillo Salsa Verde!
To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!
Roasted Salsa Verde
Description
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Ingredients
- 1 pound tomatillos husks removed and rinsed
- 1 small white onion quartered
- 1 serrano chile stemmed
- ½ cup fresh cilantro
- 1 teaspoon minced fresh garlic
- 1 teaspoon honey or maple syrup
- 1 teaspoon kosher salt plus more to taste
Instructions
- Heat broiler to high with rack set 6 inches from element.
- Line baking sheet with foil. Arrange tomatillos, onion, and serrano on prepared baking sheet and roast under broiler until charred on all sides, 15–17 minutes, turning every few minutes to promote even charring.
- Transfer tomatillos, onion, serrano, and any accumulated juices to a food processor. Add cilantro, garlic, honey, and salt and purée until smooth; season with salt taste.
Notes
Nutrition
Just made this and it’s delish! I seeded the serrano pepper but wish I hadn’t bc it wasn’t spicy enough for us; now we know. Will definitely make again, thanks for the recipe!!
Hy Kyr! I’m so glad to hear you enjoyed the salsa! Thanks for sharing about the seeds, that will be helpful for other readers!
Hi, we love this salsa recipe!
I read your salsa canning recipe and I saw that it requires vinegar to preserve. Since this recipe doesn’t contain vinegar would I need to add it in order to make this recipe safe for canning?
Thanks!
Great question! I would add 3 tablespoons bottled lime (or lemon) juice to the recipe. Bottled lime juice is more acidic than fresh squeezed lime juice—by using bottled you can ensure enough acidity is added for safety. You can also use white vinegar.
I hope that helps! Let me know if you have any questions/how it goes.
Delicious! Besides using it for everything on your list, we love it on eggs and hash browns or home fries, and carne asada fries!
Oooh I love the idea of serving this with eggs and hash browns, YUM!
Hello! Is it necessary to cook the salsa before canning?
For food safety reasons, I would recommend cooking it briefly!
This is delicious! Grew my Tomatillos, so they were much smaller than the store. I used Jalapeños from my garden instead of Serranos.
I just made 3 batches of this salsa verde and it’s amazing! Getting ready to can it now. PS it was taste tested by 7 of my camping ladies last night and it was a hit. Cheers and thank you~
I’m so happy to hear you and your camping ladies enjoyed this (sounds fun!). I hope the canning process goes smoothly!
I love how easy this was to make! Can you tell me how to tone down the heat once the salsa is made? It’s a bit too spicy for me and my husband.
Of course! For a more mild salsa, I recommend using a jalapeño instead of Serrano. That alone will tone down the spice. For even less spice, you can halve the jalapeño lengthwise and remove the ribs and seeds before roasting (it may need slightly less roasting time, so pull it out early if needed). I hope this helps!