Quick Charred Tomatillo Salsa Verde
Bright, tangy tomatillo salsa verde made with a quick stovetop char, jalapeño, serrano, cilantro, lime, garlic, and bouillon. Perfect for tacos, bowls, eggs, chips, and grilled chicken.
Equipment
- Large skillet
- Chef’s knife
- Glass jar or airtight container
Ingredients
- 1 pound tomatillos husked, rinsed, and halved, about 454 grams
- 1 medium white onion roughly chopped or sliced, about 150 grams
- 1 jalapeño stem removed
- 1 serrano pepper stem removed
- 3 garlic cloves
- 1 tablespoon neutral oil about 15 milliliters
- 1 teaspoon chicken bouillon or vegetable bouillon plus more to taste
- ¼ cup water plus more as needed to thin, about 60 milliliters
- 1 packed cup fresh cilantro about 16 grams
- Juice of 2 limes about 3 to 4 tablespoons
- Salt to taste, only if needed
Instructions
- Remove the husks from the tomatillos, rinse off the sticky coating, and cut the tomatillos in half.
- Heat the oil in a large skillet over medium high heat. Add the tomatillos and onion. Cook for 4 to 5 minutes, stirring occasionally, until the tomatillos begin to soften and the onion picks up golden brown spots.
- Add the jalapeño, serrano, and garlic cloves. Cook for 1 to 2 minutes, just until the garlic smells fragrant and the peppers begin to soften.
- Add a splash of water to the skillet. Cover with a lid or foil and steam for 5 to 7 minutes, until the tomatillos are soft, juicy, and easy to press with a spoon.
- Transfer the cooked tomatillo mixture to a blender. Add the cilantro, lime juice, bouillon, and ¼ cup water.
- Blend until smooth or slightly chunky, depending on your preferred texture.
- Taste and adjust with more lime juice, bouillon, salt, or water. Serve right away or chill for later.
Notes
Chef tips: Let the tomatillos and onion get some color before covering the pan. The browning adds depth and keeps the salsa from tasting flat.
Heat control: For milder salsa, remove the seeds and membranes from the jalapeño and serrano before cooking. For more heat, add another serrano.
Bouillon note: Bouillon adds savory depth and salt, so taste before adding extra salt.
Texture note: Use less water for a thicker salsa that can sit on tacos. Add more water for a thinner salsa you can drizzle over bowls or spoon over enchiladas. Substitutions: Use vegetable bouillon for a vegetarian or vegan version. Use lemon juice if you are out of limes, though lime gives the best classic flavor. Variations: Add avocado after blending for a creamy version. Add roasted poblanos for a deeper green chile flavor. Add a small handful of mint with the cilantro for a brighter summer version. Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheating: This salsa is usually served chilled or at room temperature. If using it for enchiladas, warm gently in a saucepan over low heat. Make ahead guidance: This salsa is excellent made ahead. The flavor settles as it chills, but you may need to loosen it with a splash of water or lime juice before serving. Serving ideas: Serve with tacos, tostadas, grilled chicken, eggs, breakfast bowls, rice bowls, enchiladas, chips, roasted vegetables, or black beans.
Texture note: Use less water for a thicker salsa that can sit on tacos. Add more water for a thinner salsa you can drizzle over bowls or spoon over enchiladas. Substitutions: Use vegetable bouillon for a vegetarian or vegan version. Use lemon juice if you are out of limes, though lime gives the best classic flavor. Variations: Add avocado after blending for a creamy version. Add roasted poblanos for a deeper green chile flavor. Add a small handful of mint with the cilantro for a brighter summer version. Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheating: This salsa is usually served chilled or at room temperature. If using it for enchiladas, warm gently in a saucepan over low heat. Make ahead guidance: This salsa is excellent made ahead. The flavor settles as it chills, but you may need to loosen it with a splash of water or lime juice before serving. Serving ideas: Serve with tacos, tostadas, grilled chicken, eggs, breakfast bowls, rice bowls, enchiladas, chips, roasted vegetables, or black beans.
Nutrition
Serving: 60gCalories: 37kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 120mgPotassium: 170mgFiber: 1gSugar: 3gVitamin A: 250IUVitamin C: 10mgCalcium: 18mgIron: 0.4mg
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