Fresh Tomatillo Salsa

This salsa verde gets its backbone from dry-roasting tomatillos right in their husks on a cast iron pan. No oil. The husks blacken and char while the fruit inside steams until soft and translucent. That roasted, slightly smoky flavor is what separates a real tomatillo salsa from one that tastes like raw green mush.

Three types of chiles bring layered heat. Serranos are bright and sharp, jalapenos add grassy warmth, and pequin chiles bring a quick, searing punch. The recipe calls all measures flexible, so you can dial the heat up or down depending on your tolerance.

After a quick pulse in the food processor with cilantro and salt, the salsa simmers for 5 minutes. That short cook mellows the raw edge from the garlic and onion and brings everything together into one cohesive flavor.

Pro Tips

• Leave the husks on while roasting. They protect the tomatillos from exploding. Peel them off after roasting.
• Don’t over-process. A few pulses is all you need. You want some texture, not baby food.
• Char the peppers too. Roast the serranos, jalapenos, and onion alongside the tomatillos for deeper flavor.
• Green chiles for the best color. The recipe notes using green serranos and jalapenos specifically. Red ones change the color and the flavor profile.

Variations

• Milder version: Drop the pequin chiles entirely and use only 1 jalapeno with seeds removed.
• Avocado salsa verde: Blend in half a ripe avocado for a creamy, rich version.
• Smoky chipotle: Replace the pequin chiles with 1 canned chipotle pepper in adobo for a smoky-sweet heat.