Ingredients
Scale
- 1 lb tomatillos, husked and rinsed
- 2 jalapeño peppers (or serranos for more heat)
- 1/2 small white onion, peeled
- 3 cloves garlic, unpeeled
- 1/2 cup fresh cilantro leaves, packed
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground cumin (optional)
Instructions
- Turn on your oven’s broiler to high. Remove the papery husks from the tomatillos and rinse them under warm water to remove the sticky residue. Place the tomatillos, whole jalapeños, and unpeeled garlic cloves on a baking sheet. Broil for 5 to 7 minutes, turning once, until the vegetable skins are charred and blistered.
- Remove the baking sheet from the oven. Carefully take the garlic cloves off the tray and let them cool for a minute. Once they are cool enough to handle, squeeze the roasted garlic out of its skin and discard the husks. This roasting process mellows the garlic and adds a sweet, nutty flavor.
- Transfer the roasted tomatillos (and any juices from the pan), the roasted jalapeños (remove stems first), and the roasted garlic into a blender or food processor. Add the raw white onion, fresh cilantro, lime juice, salt, and cumin. Pulse the mixture until you reach your desired consistency—either chunky or completely smooth.
- Taste the salsa and add more salt or lime juice if needed. If the salsa is too tart, you can add a tiny pinch of sugar to balance it out. Pour the salsa into a bowl and let it cool to room temperature, or refrigerate it for an hour to let the flavors meld together before serving.
- Cook Time: 20 minutes
- Diet: Vegetarian, Vegan, Gluten-Free, Keto, Low-Carb