Stuff You Need
- 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
In a large pot, heat vegetable oil on high until shimmering.
Place tomatillos, two onion quarters, jalapeño peppers, and garlic in a single layer.
Allow to cook in this way until the underside has become charred approximately five minutes (you will hear them sizzling as well as see the darkened spots form).
After approximately five minutes, turn everything and char the opposite side for another five minutes.
Steaming Until Soft
Reduce heat to low, cover pot and continue to cook for 15 minutes.
Tomatillos should be very soft and begin to break down; some tomatillo skins may have opened, which is acceptable.
Remove from stove; uncover and allow to cool completely (approximately 30 minutes).
Cooling is important because hot items require more effort to blend and create a more watery salsa.
Place All Charred Stuff into Blender/Processor
Add the two remaining onion quarters (these will add a crunch), the cilantro and salt.
Pulse until a desired consistency is achieved (I prefer my salsas chunky, but not too rustic).
Start by pulsing in short bursts (you will always be able to continue blending if necessary; however, once it is completely blended, there is no going back).
Store in refrigerator in an air-tight container for one week.
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.
