Even while making Baklava takes time, the end result is rich and worthwhile when using this fantastic recipe.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 1 pound fresh tomatillos, husks removed
- 1 head garlic cloves, separated and peeled
- 3 fresh jalapeno peppers
- 1 bunch fresh cilantro
- ½ cup water, or as needed
- salt and pepper to taste
Instructions
- Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Reviews
Delicious! Broiling makes all the difference!. I added a half onion & substituted one serrano pepper and one aji amarillo pepper for the jalapenos, and juice from 1/2 lime. It has some kick, but was not overly hot. I will definitely be making more as my tomatillos coming in fast in the garden.
Simple and easy to follow, but needs some creative flavor embellishments, then it becomes a great basic base for delicious tomatillo based sauces. I like it!
Perfect blend of flavor. Try roasting a Roma with the Tomatillos to add even more flavor.
turned out great!
This had a kick! I have the worst luck with broiled recipes so I watched it like a hawk. I wish I had broiled the garlic a little longer to mellow the garlic out a little more.
I was lucky enough to have all home grown ingredients for this simple but incredible salsa. Highly recommend!!
roasted the tomatillosauce on our grill with hickory wood chips, gave a nice char & awesome flavor. Great flavors, followed recipe. personally I’d add another jalapeño.
This came out pretty good. I cut the tomatillos in half and the jalapeño in half, seasoned them, and placed on a sheet pan to broil. I let them broil for awhile until I felt they were cooked through and released some juices and got very brown on top. I didn’t have garlic cloves only the refrigerated minced garlic so I threw some of that on the pan. (The salsa probably would have benefited from roasting the actual garlic clove). I then added whatever juices had cooked out back into the food processor- took some recommendations from others and added a squeeze of lemon and pinch of cumin, also more salt and pepper. I didn’t add any other water and so glad I didn’t. It didn’t need it and would have been way too runny. As it chills the flavors are coming together much better and thickening a bit. You really get a punch of cilantro flavor in it. Pretty good! It was easy and fun to make!
I roasted onion and included that, too. After blending I cooked it another ten minutes on stovetop…I hate cilantro so I swapped that for a bit of fresh oregano. With salt and pepper, this was perfect! Keeping this one in rotation!
I left out the cilantro. Tastes exactly like the homemade salsa the ladies at church serve with their tamales
This recipe turned out great! I didn’t add any salt in initially, and I used my propane grill to roast the tomatillos and jalapeno’s. After blending, and I went a little far with that so be careful, I tasted and added in some salt with a whisk. Overall a great salsa verde!
Better than any store bought salsa. The roasting brings out a flavor like no other! Great on any kind of meat and over nachos!
yummmmmy yummy! I add 1T of lime juice too.
I added a white onion and roasted it along with the tomatillos, peppers and garlic. There was enough moisture from the tomatillos and peppers so that I didn’t need to add water to the blender.
This is marvelous; did not make any changes!
I used about 10 tomatillos and 2 jalapenos , as well as a head of garlic cloves. I didn’t use a whole bunch of cilantro, just added 7-8 stems of leaves. Not the whole stem because I only have an immersion blender stick, and I thought it would take too long to get all the stems chopped. Two jalapenos was not hot at all, which is fine with me. I will add another next time I make it though. Fresh, delicious taste! I don’t know what other reviews meant about cooking the raw taste out of it. It’s fine to me!
This was so much easier to make than pico de gallo or guacamole for that matter. I followed all the directions exactly except I did not add any water. It was delicious. I left all the seeds in from the jalapenos, too, so it was pretty spicy. I might blacken the veggies a little bit more next time to get more of that charred/grilled flavor. I will definitely make it again and use it on more things. I just used it to dip tortilla chips into.
did not need the water
Made this with home grown pineapple tomatillos and it was so delicious! Definitely salsa verde, but nuances of sweetness and richness come through from roasting.
Lovely salsa! I will make more next time and can several jars.
Easy to make and delicious! Mine came out spicy, but any salsa is going to be as hot as your peppers are anyway. For about 1 lb tomatillos, I used 4-5 cloves garlic, 1 jalapeno, and 1 serrano (had 1 that needed to be used up). Out of habit, I also roasted 1 small yellow onion (my Mexican SIL always does this). I did not use 1 full bunch of cilantro and just slowly added as much as I needed by taste. For us, 1 bunch would be too much. I added a little water at a time until I reached the consistency I was looking for. No need to add black pepper in this recipe at all. Salsa was very good, but I felt it was missing something and will squeeze in a little lime. Thanks for the recipe!