Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs. tomatillos (husked, rinsed and dried)
  • 1-2 serrano chiles or 1-4 jalapeno peppers (see notes on spice level)
  • 1 medium yellow onion (chopped into 8 sections)
  • 3 garlic cloves (peeled)
  • 1 tablespoon olive oil
  • 1/4 cup packed cilantro
  • 1 1/2-2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander

Instruction

  • Preheat the broiler to high with a rack about 6 inches below the heat source. Line a rimmed baking sheet with foil.
  • Cut the tomatillos in half and add to baking sheet along with onions, garlic and peppers. Drizzle with 1 tablespoon olive oil and toss to coat. Place the tomatillos cut side down. Broil for 5-7 minutes or until the tomatillos are charred in some spots, flipping the peppers and garlic over half way through. Remove peppers or tomatillos if they become too charred before the rest of the pan is done. Alternatively, you can char your veggies on a grill for additional smokiness.
  • Once cool enough to handle, chop stem(s) off peppers and remove seeds (save seeds separately but don’t add to blender). Add seeded peppers to blender along with all of the sheet pan contents including any remaining juices. Add cilantro, lime juice, cumin, salt and coriander.
  • Pulse or puree until salsa reaches desired consistency, scraping down the sides as needed. Taste and stir in seeds, a little at a time, for a hotter salsa. Season to taste with additional lime juice and salt if desired.
  • Chill salsa in the refrigerator for at least 2 hours. Salsa will thicken in the refrigerator. For a thinner salsa, stir in additional water to reach desired consistency.
  • Store salsa in an airtight container in the refrigerator for 7-10 days.