Salsa verde (or “green sauce”) is a super tangy salsa that goes very well with fatty meats, such as carnitas. The high acidity helps balance out the fattiness of the meat.
If you want to make this into a table salsa, just blend in half an avocado. The creaminess and fattiness of the avocado will help balance the tanginess of the tomatillos.
This is a quick and easy salsa that you can throw together on taco night in just a few minutes.
There’s no need to torture you with a lengthy write-up on this one. Just pop the prepared tomatillos and serranos under the broiler, microwave the garlic with a little water (helps tame the sharpness), toss all that in a blender, mince some onion and cilantro, stir it all together, and it’s done.
Roasted Tomatillo Salsa Verde
- 1 lb. tomatillos - peeled, rinsed, and cored
- 4 serrano chiles
- 4 cloves garlic
- 1/2 tsp. kosher salt
- 1/3 cup white onion - finely diced
- 1/2 cup cilantro - finely chopped
- Preheat your broiler on high with the rack in the highest position. Husk and core the tomatillos.
- Roast tomatillos and serrano peppers until the tops are blackened, then flip and roast the opposite side until blackened.
- Place the peeled garlic in a small microwave safe container and add just enough water to cover. Microwave for 1 minute.
- Remove stems from the serrano peppers. For a milder salsa, scrape out the seeds and white ribs.
- Add the tomatillos, serranos, garlic, and salt to the blender and pulse until you have a chunky salsa. Remove and stir in the finely diced onions and cilantro.