This Charred Tomatillo Homemade Salsa Verde is simple to whip up in the blender and tastes absolutely delicious! Packed with kinds of goodies, like jalapenos, garlic, cilantro and lime, it's a party dip that delivers!
Adjust oven rack to upper-middle position and set oven to broil. Line a large, rimmed baking sheet with aluminum foil.
Place garlic, tomatillos, onion, and chiles on the baking sheet and drizzle with 1½ tablespoons olive oil. Set the baking sheet on the oven rack and broil the vegetables until the skins on the tomatillos have darkened and are partially charred.
Peel the garlic and scrape all the ingredients (including vegetables, juices & oil) from the baking sheet to a blender.
Add cilantro, ½ teaspoon sugar, broth, 1-tablespoon lime juice, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Purée to desired consistency (I prefer the salsa fairly smooth).
In a medium saucepan, heat the remaining 1½ tablespoons oil and pour the tomatillo salsa into the pan. Set the heat to medium and bring the salsa to a simmer. Reduce heat to low and cook until mixture reduces to about 2 cups, about 10 minutes. Season to taste with additional sugar, salt, pepper and lime juice, if needed.
The salsa is even better when made the day before serving. Keep refrigerated, up to 1 week, in an airtight container.
Enjoy!
Notes
Makes 1.5 cupsTo make this salsa more spicy, you can add an extra serrano pepper or two. Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat). You can also always core chile peppers (remove the seeds) to reduce the heat.If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).When shopping for your salsa verde, choose fresh tomatillos that are firm, bright green, and bulging from their husks. Tomatillos milperos, which are smaller and have purple skin and a sweeter flavor, can be used interchangeably with green tomatillos.The salsa is even better made the day before serving. keep refrigerated.