Roasted tomatillo salsa verde
22 min · 1 g protein · 26 cals / serving
Tangy green salsa from tomatillos, serrano chiles, onion and garlic charred under the grill until soft and smoky, then blended with a big handful of cilantro and a squeeze of lime. Bright, sour, herby and hot all at once: spoon it over tacos, enchiladas, eggs, grilled chicken or fish, or just eat it with chips.
Ingredients
- about 10 medium (1 lb) tomatillo, husked and rinsed
- 1/2 small white onion, in thick slices
- 2 cloves garlic, unpeeled
- 2 serranos serrano peppers, or 1 jalapeño
- 1 small bunch fresh cilantro, leaves and tender stems
- 2 tsp lime juice
- 3/4 tsp salt
Steps
- Heat the grill (broiler) to high. Spread the tomatillos, onion, garlic and chiles on a foil-lined tray and grill 5–6 minutes per side, until the tomatillos are blistered, blackened in spots and soft and olive-green.
- Peel the garlic and pull the stems off the chiles. Tip everything, with all the juices from the tray, into a blender with the cilantro, lime juice and salt and pulse until fairly smooth. Taste for salt, lime and heat.
- Cool before serving; the salsa thickens as it cools because tomatillos are naturally rich in pectin.
Good to know
How do I pick tomatillos?
Firm, bright green fruit that fills its papery husk. Peel off the husk and rinse off the sticky coating before cooking. Canned tomatillos, drained, work too; skip the grilling and just blend them with the rest.
Make it creamy
Blend in half an avocado for a creamy taqueria-style salsa verde. It keeps less well, so make it the day you serve it.
How long does it keep?
Five days in the fridge, and it freezes well in small tubs.
Can't fill you up alone — pair it with protein.
Per
- Calories
- 35
- Protein
- (13%)
- 1 g
- Fat
- (23%)
- 1 g
- Carbohydrates
- (64%)
- 7 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 266 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 209 kcal goes into the pot and 640 g of ingredients comes out as about 590 g of food: 35 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.