To choose a fresh tomatillo, they should be firm and the husks mostly intact. A split is ok, but you want them looking pretty tight. Roast the onions here if you like a deeper, caramelized flavor, or add them in raw for a more authentic salsa.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Line a baking sheet with parchment.
Step 2
Clean the tomatillos and put them on a tray along with the garlic, serrano and onion chunks. Drizzle it all with a little bit of olive oil and toss to coat. Sprinkle on half the salt. Roast for 10–15 minutes to char. Remove and let the vegetables cool. Try to remove the skins of the tomatillos and some of the seeds of the serrano if you prefer a mild salsa (leaving them in will be hot).
Step 3
Transfer the mixture to a food processor along with the remaining salt, cilantro, vegetable broth and lime juice. Pulse until combined but still a little chunky. Taste for seasoning and serve.
Step 4
Can be stored covered in the fridge for a week.
Recipe notes
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