Viva Salsa Verde


  • 8 ounces tomatillos
  • 1 serrano chile (or less, to taste)
  • 2 large garlic cloves
  • Handful fresh cilantro
  • 1 small white onion
  • ½ teaspoon kosher salt



  1. Remove the paper from the tomatillos and rinse them. Remove the stem from the serrano chile. Peel the garlic cloves.
  2. Line a baking sheet with parchment paper. Place the tomatillos, chile and garlic on top and broil on high for 5 minutes, until starting to blacken and soften, then flip the tomatillos and roast the other side for about 5 minutes (the tomatillos will change from green to olive green).
  3. Allow to cool, then transfer everything (including juices) to a blender. Add cilantro and ¼ cup water and blend to the desired consistency.
  4. Finely dice onion, then rinse under cold water and shake to remove excess moisture. Combine with the tomatillo mixture in a serving dish along with ½ teaspoon salt. Taste and add additional salt if necessary.