Salsa Verde Asada (Roasted Green Salsa)
Ingredients
Jalapeño peppers: 2 whole (or 3 serrano chiles for more heat)
Garlic: 5 large cloves, unpeeled
White or yellow onion: 1 medium
Tomatillos: 5 whole, husks removed
Green tomato: ½ (optional)
Fresh cilantro: ½ cup, roughly chopped
Water: ¾ cup, plus more as needed
Lime: juice of ½
Salt: 1 teaspoon, or to taste
Olive oil or vegetable oil: a light drizzle, for roasting
Instructions
1. Set up the broiler.
Turn the oven broiler to high and move a rack close to the heat, leaving enough room so the vegetables can char without touching the element.
Line a sturdy baking sheet with foil for easy cleanup.
2. Prep the chiles.
Pull the stems off the jalapeños or serranos.
For a milder salsa, cut them open and remove some or all of the seeds and white ribs.
3. Prep the vegetables.
Trim the ends off the onion and cut it into two large pieces.
Break the garlic into individual cloves, but leave the papery skins on so they soften without burning.
Rinse the husked tomatillos well to wash off their sticky coating.
If using the green tomato, keep it in one large piece.
4. Arrange and oil.
Spread the chiles, onion, garlic, tomatillos, and green tomato (if using) on the baking sheet.
Drizzle lightly with oil and toss gently to give everything a thin, even coat.
5. Broil until charred.
Slide the tray under the broiler and cook for about 8–10 minutes, turning the vegetables as needed, until they’re soft and blistered with dark spots on several sides.
Keep a close eye on them, and pull out any pieces that finish early.
6. Cool and peel.
Let the roasted vegetables cool for about 5 minutes.
Squeeze the garlic out of its skins, and peel off most of the loose, blackened skin from the chiles if you like.
Leave some char behind, since it adds a nice smoky flavor.
7. Blend.
Add the tomatillos, chiles, onion, garlic, green tomato (if using), cilantro, water, lime juice, and salt to a blender.
Pulse a few times for a chunky, rustic salsa, or blend longer for a smoother texture.
8. Adjust to taste.
Taste and add more salt or lime juice if needed.
If the salsa is too thick, blend in a little more water, 1 tablespoon at a time.
9. Rest and serve.
Pour the salsa into a bowl and let it sit for 10–15 minutes so the roasted flavors can meld.
Serve with tacos, grilled meats, quesadillas, eggs, tortilla chips, or any of your favorite Mexican dishes.