This simple sauce is fantastic as a salad dressing or dipping sauce for vegetables like fried zucchini, blooming onions, etc.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 8 fresh tomatillos, husks removed
- 1 serrano pepper (Optional)
- 1 jalapeno pepper
- ½ medium yellow onion, quartered
- 3 cloves garlic, unpeeled
- ½ cup cilantro leaves
- 1 lime, juiced
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 1 cup water
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high. Spray a baking sheet with fat-free cooking spray.
- Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
- Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
- Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
- Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.
- The longer the salsa is stored in the refrigerator, the better. It will last up to 7 days refrigerated.
- You can remove the seeds from the serrano pepper once cooled to make the salsa less spicy, if you’d like.
Reviews
My whole family loved this. I roasted extra garlic and added a bit of water the second day after it thickened up.