This one’s for the weekend. It’s fast enough to whip up on a Tuesday, but screams for salty tortilla chips and a cold beer on Friday night. Tomatillo salsa is one of those staples we tend to have stocked in the fridge around here, and it gets spooned onto scrambled eggs, quesadillas or tacos just about every day.
Roasting the tomatillos helps bring out their sweetness (and lends that good, charred flavor), and lime juice, cilantro and garlic give just the right punch. Add as much heat as you’d like (and feel free to sub half a jalapeño if you can’t find a serrano), and give it all a few good pulses in the food processor. Taste for salt and spice and adjust if you need to.
Once it’s refrigerated, it will gel a bit because of the pectin in the tomatillos. to break it up, give it a stir and let it sit at room temperature. As it sits at room temperature, it will start to relax. There’s really not an easier recipe out there with as much return on flavor. Now, go crack a cold one, grab some chips and put your feet up: It’s Friday!
This easy salsa verde will save for a week stored in an airtight container in the refrigerator. Use it on scrambled eggs, tacos, chicken and grilled flank steak. Tomatillos contain natural pectin, so don’t be surprised if the consistency of the salsa thickens after it’s refrigerated.
- 1 pound tomatillos
- 1/4 teaspoon salt
- Fresh ground pepper
- 1 serrano pepper, seeds and ribs removed and finely chopped (this amount can be halved or quartered to taste)
- 1/2 white or yellow onion, chopped (about 3/4 cup)
- 2 garlic cloves, minced
- 1 cup cilantro leaves, roughly chopped
- Juice of 2 limes
- Preheat oven to 400 degrees.
- Remove husks and place tomatillos on a half-sheet pan lightly coated in oil. Roast in a preheated oven for 20 minutes, or until soft and browned.
- Place the roasted tomatillos and the remaining ingredients in a blender or food processor and pulse until the salsa comes together. Be careful when lifting the lid because of the steam.