Ingredients (~6 servings, makes ~2 cups)
- 2 Tbsp vegetable oil
- 8 medium tomatillos, husked (~1 lb)
- 1 large white onion, quartered
- 1-2 jalapeños, stems removed, seeded if desired
- 3 garlic cloves
- 1 bunch fresh cilantro, stems removed
- 3/4 tsp fine sea salt
Char the Tomatillos and Aromatics
Heat the vegetable oil in a large pot over high heat.
Once the oil is glistening, add the tomatillos, 2 of the onion quarters, the jalapeños, and the garlic in a single layer.
Cook undisturbed until the ingredients are charred on the bottom – this takes ~5 minutes. You’ll hear them sizzling and see dark spots forming.
Flip everything and repeat on the other side for another ~5 minutes.
Steam Until Soft
Reduce the heat to low, cover, and cook for 15 minutes.
The tomatillos should be soft and starting to break down. Some of the skins might split – that’s exactly what you want.
Remove the pot from the heat, uncover, and let cool completely for ~30 minutes.
The cooling step matters because hot ingredients will make your blender work harder and can create a watery salsa.
Blend to Your Preferred Texture
Transfer all the charred ingredients to a blender or food processor.
Add the remaining 2 onion quarters (these stay raw for bite), the cilantro, and salt.
Pulse until you get the texture you want – I like mine chunky but not too rustic.
Start with short pulses; you can always blend more but you can’t go back once it’s smooth.
Store in the fridge for up to 1 week in an airtight container.
Salsa Verde
Ingredients
Ingredients (~6 servings, makes ~2 cups)
- 2 Tbsp vegetable oil
- 8 medium tomatillos ~1 lb, husked
- 1 large white onion quartered
- 1-2 jalapeños stems removed, seeded if desired
- 3 garlic cloves
- 1 bunch fresh cilantro stems removed
- 3/4 tsp fine sea salt
Instructions
- Heat oil in large pot over high heat.
- Add tomatillos, onion quarters, jalapeños, and garlic in single layer.
- Char for 5 minutes, flip, and char other side for 5 minutes.
- Reduce heat, cover, and cook 15 minutes until tomatillos soften.
- Cool completely for 30 minutes.
- Transfer to blender with raw onion quarters, cilantro, and salt.
- Pulse to desired texture.
- Store in refrigerator up to 1 week.
