Green Tomatillo Salsa

READY IN: 20mins
YIELD: 1 1/2 cups


  • 8
    ounces tomatillos, husked and rinsed (5 to 6 medium)
  • hot green pepper (roughly 2 serranos or 1 jalapeno, stemmed and roughly chopped)
  • 5 -6
    sprigs fresh cilantro, roughly chopped (long bottom stems removed)
  • 14
    cup finely chopped white onion


  • Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
  • Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
  • Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
  • Add the cilantro and the 1/4 cup water and blend to a coarse puree.
  • Rinse the onion under cold water, then shake to remove excess moisture.
  • Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.