The salsa verde that ruins you. Fire-charred tomatillos meet roasted jalapeños and garlic in a smoky, tangy dance that's both bright and deep. This isn't some watery green sauce—we're talking about real Mexican salsa with soul.←Back to Taco Topping Recipes
1.5 lb tomatillos, husked and halved
2 whole jalapeños, stemmed and halved
3 whole garlic cloves, unpeeled
0.5 medium white onion, quartered
0.5 cup fresh cilantro, stems and leaves
2 tbsp fresh lime juice
2 tbsp water
1 tsp kosher salt
Heat a large cast iron skillet or comal over medium-high heat until properly hot.
Working in batches if needed, char tomatillos cut-side down for 3-4 minutes until blistered, then flip and char skin side for 2-3 minutes.
In the same pan, char jalapeños, garlic, and onion until softened and blackened in spots - about 3-4 minutes per side.
Let everything cool slightly, then peel garlic cloves and remove seeds from jalapeños if you want less heat.
For chunky salsa, pulse everything with cilantro, lime juice, water, and salt until roughly chopped. For smooth, blend until completely pureed.
Taste, adjust salt and lime, then let it rest for 15 minutes so the flavors can get properly acquainted.
Chef's Notes
Tomatillos are not unripe tomatoes. They're a completely different fruit wrapped in a papery husk like tiny presents from the nightshade family. Peel off the husk and rinse them well; there's a sticky residue underneath that's natural but unpleasant if left on. Look for firm, bright green tomatillos that fill their husks. Yellowing ones are overripe and will make your salsa taste flat. The charring happens on a comal (a flat cast iron or carbon steel griddle) or in a dry cast iron skillet cranked to high heat. You want proper blackening and blistering, not just some shy browning. The tomatillos should look like they've been through something. When they soften and collapse slightly, their natural pectin concentrates and their sugars caramelize, transforming tangy-raw into smoky-complex. Include the cilantro stems when blending; they carry more flavor than the leaves and your abuela would be proud. The 15-minute rest at the end is when the salt does its work, drawing out moisture and harmonizing all the elements. Rushed salsa verde tastes like rushed salsa verde. This one tastes like patience and fire kissed hands.
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