Uploaded October 2023 | Updated September 2026, 17 hours ago
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Also referred to as salsa verde, this “green sauce” depends on three main elements, backed up by a few others which are common to salsa in general. Those three particular things are tomatillos, serrano peppers, and cilantro. Like most salsa, it also contains onion, lime juice and salt. Optionally, garlic may be included. My preference is to use garlic only when making the roasted version of the salsa. If you’re making a fresh salsa I recommend using no garlic, or only a small amount to prevent it overpowering the salsa’s other flavors.
If things are to be roasted, roast them. Do not roast limes. Roasted or not, everything goes into a blender or food processor, or el molcajete if you have one. Blend. Done.
Personally, I prefer to leave out the cilantro during the blending stage, and add it just when I want to eat the salsa. I find that in this way, the flavors of the sauce mingle and develop, and then are even better when combined with cilantro chopped freshly when it’s time to eat.
Makes about 1.5 litres.
Equipment:
lined sheet pan if roasting
blender/food processor/molcajete
Ingredients:
2 lb tomatillos capes removed, washed until suds gone
1-2 ea onions quartered or cut to eighths
2-6 ea serrano peppers or: green bird’s eye, jalapeno, habanero
1/2 cup cilantro chopped; this is for the entire batch
1-2 ea lime juice; squeeze the lime over the bowl to get some zest-oil
1 tsp salt
1 bulb garlic optional; roasted; recommend 1 clove only if fresh
Procedure:
1. If roasting, preheat the oven to 375F, and wrap the garlic in foil. Set it aside to roast later with the rest of the veg.
2. Prepare the tomatillos by removing capes and rinsing them well under warm water until they are no longer sudsy. The coating is quite bitter and unpleasant.
3. Wash the peppers as well for good measure.
4. Peel the onions and dispose of their roots and cores. Cut them into quarters or eighths.
5. If the salsa is to be fresh, skip down to step
6. Place the tomatillos, peppers and onions onto the lined pan and roast them until they start to brown at the tips and have suitable color for the degree of roastiness you desire in your finished salsa. Place the wrapped garlic either on the pan with the other veg or just onto a rack. Roasting should take 20-30 minutes, or maybe more depending on your oven and preference for toastiness.
7. One way to get extra toast on onions and tomato tops is to allow the pan to spend a brief few minutes at the end under the broiler.
8. When the garlic is done roasting, unwrap the foil and then free each roasted clove from its paper capsule. There is some finesse to this, as the cloves can become sticky. Toss out foil and garlic skin and keep the roasted cloves with the other vegetables.
9. Place all the veg along with the lime juice and salt into the blender of choice.
10. Reduce everything to pulp.
11. If it is all to be eaten at once, mix in all the cilantro. Otherwise, chop up a bit each time you’re taking out some salsa, to preserve the flavor. Enjoy on tamales or with tostada chips.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Also referred to as salsa verde, this “green sauce” depends on three main elements, backed up by a few others which are common to salsa in general. Those three particular things are tomatillos, serrano peppers, and cilantro. Like most salsa, it also contains onion, lime juice and salt. Optionally, garlic may be included. My preference is to use garlic only when making the roasted version of the salsa. If you’re making a fresh salsa I recommend using no garlic, or only a small amount to prevent it overpowering the salsa’s other flavors.
If things are to be roasted, roast them. Do not roast limes. Roasted or not, everything goes into a blender or food processor, or el molcajete if you have one. Blend. Done.
Personally, I prefer to leave out the cilantro during the blending stage, and add it just when I want to eat the salsa. I find that in this way, the flavors of the sauce mingle and develop, and then are even better when combined with cilantro chopped freshly when it’s time to eat.
Makes about 1.5 litres.
Equipment:
lined sheet pan if roasting
blender/food processor/molcajete
Ingredients:
2 lb tomatillos capes removed, washed until suds gone
1-2 ea onions quartered or cut to eighths
2-6 ea serrano peppers or: green bird’s eye, jalapeno, habanero
1/2 cup cilantro chopped; this is for the entire batch
1-2 ea lime juice; squeeze the lime over the bowl to get some zest-oil
1 tsp salt
1 bulb garlic optional; roasted; recommend 1 clove only if fresh
Procedure:
1. If roasting, preheat the oven to 375F, and wrap the garlic in foil. Set it aside to roast later with the rest of the veg.
2. Prepare the tomatillos by removing capes and rinsing them well under warm water until they are no longer sudsy. The coating is quite bitter and unpleasant.
3. Wash the peppers as well for good measure.
4. Peel the onions and dispose of their roots and cores. Cut them into quarters or eighths.
5. If the salsa is to be fresh, skip down to step
6. Place the tomatillos, peppers and onions onto the lined pan and roast them until they start to brown at the tips and have suitable color for the degree of roastiness you desire in your finished salsa. Place the wrapped garlic either on the pan with the other veg or just onto a rack. Roasting should take 20-30 minutes, or maybe more depending on your oven and preference for toastiness.
7. One way to get extra toast on onions and tomato tops is to allow the pan to spend a brief few minutes at the end under the broiler.
8. When the garlic is done roasting, unwrap the foil and then free each roasted clove from its paper capsule. There is some finesse to this, as the cloves can become sticky. Toss out foil and garlic skin and keep the roasted cloves with the other vegetables.
9. Place all the veg along with the lime juice and salt into the blender of choice.
10. Reduce everything to pulp.
11. If it is all to be eaten at once, mix in all the cilantro. Otherwise, chop up a bit each time you’re taking out some salsa, to preserve the flavor. Enjoy on tamales or with tostada chips.
Music: bensound.com/royalty-free-music
