Step by step

Method

4 steps

1. 1

   Husk and rinse 1 lb tomatillos so the sticky film is gone. Heat a broiler or a dry cast-iron skillet over medium-high. Roast the tomatillos with 1–2 jalapeños or serranos, ½ small white onion in chunks, and 2 peeled garlic cloves until the tomatillos are soft and lightly charred, 8–12 minutes, turning occasionally. Cool a few minutes.

2. 2

   Transfer everything to a blender. Add ½ cup packed cilantro (leaves and tender stems), 1–2 tablespoons fresh lime juice, and ½–1 teaspoon kosher salt. Blend until mostly smooth but still a little textured — you're not making a puree. Thin with 1–3 tablespoons water if it's paste-thick.

3. 3

   Taste and adjust salt and lime. For milder salsa, use one seeded jalapeño; for more heat, leave the seeds in or add another pepper. The salsa should taste bright, tangy, and green — not bitter or flat.

4. 4

   Serve warm or chilled with chips, tacos, enchiladas, or eggs. Keeps in a sealed jar in the fridge about 5 days. You want vibrant tomatillo salsa verde with char and zip — not raw grassy puree or watery pale sauce.