Roasted Salsa Verde
Tomatillos, onions, garlic, and peppers blacken on the stovetop in a dry skillet, resulting in a simple 5-ingredient roasted salsa verde.
Ingredients
- 6 medium tomatillos, husked and washed about 500g (~1 pound)
- 1/2 medium white onion, cut into large chunks about 125g (~1/4 pound)
- 2 cloves garlic
- 1-2 habanero peppers (substitute serrano peppers for milder salsa)
- Salt to taste
Instructions
- Heat skillet or griddle over medium high heat
- Once the pan is hot, add tomatillos, onions, garlic, and peppers to the dry skillet. Vegetables should be whole, with exception of the onion.
- Let vegetables cook until charred, turning occasionally to allow them to blacken evenly, 15-20 minutes
- Once vegetables are cooked, place in a blender, taking care to remove the chile stem at this point. You will notice that the garlic and peppers will finish cooking faster than the onions and the tomatillos. Remove each ingredient as it is finished to avoid burning.
- Add salt to taste
- Blend to desired consistency (I prefer the salsa to be mostly blended, with small chunks of vegetables, but you could go chunkier or smoother depending on what you want to use it for)
- Adjust salt as necessary
- If salsa is too thick, you could add broth or water to bring to your desired consistency