Roasted Tomatillo Salsa Verde
Tomatillo salsa verde is a tangy salsa that goes well with fatty meats, such as carnitas. The high acidity balances out the fattiness.
- 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.