Roasted Salsa Verde

 

Why a Little Char Makes All the Difference

Salsa verde can be made several ways. The tomatillos can be blended raw, simmered in water or roasted until softened and lightly charred.

All three methods are traditional. But when I’m making salsa verde at home, I almost always roast the tomatillos.

Raw salsa verde is bright, sharp and a little grassy. Boiled salsa verde is softer and more delicate. Roasted salsa verde lands somewhere in the middle, keeping the natural tang of the tomatillos while adding sweetness, depth and just enough smoky flavor to make things interesting.

 

Why Roast Tomatillos for Salsa Verde?

Tomatillos are naturally tart. Roasting softens that acidity and concentrates their flavor rather than diluting it in a pot of water.

The browned spots are important. They bring a slightly smoky, almost savory quality to the salsa that you simply don’t get from boiling. Roasting also mellows the garlic and chile, making them sweeter, rounder and less harsh.

That doesn’t mean the salsa loses its freshness. The trick is to roast the tomatillos, garlic and chile, then stir in the cilantro and white onion afterward.

You get roasted depth on one side and crisp, fresh flavor on the other.

 

Roasted Tomatillo Salsa Verde

Makes about 1½ cups

Ingredients

• 12 ounces tomatillos, about 6 to 8 medium

• 3 or 4 garlic cloves, left unpeeled

• 1 large serrano chile or 1 small jalapeño, stemmed

• ½ medium white onion

• 6 to 8 sprigs fresh cilantro

• ¾ to 1 teaspoon kosher salt, or to taste

• Water, as needed

Instructions

1. Prepare the tomatillos.
   Remove the papery husks, then rinse the tomatillos well to remove their sticky coating.

2. Roast the vegetables.
   Arrange the tomatillos, unpeeled garlic and chile on a foil-lined rimmed baking sheet. Place them about 4 inches beneath a heated broiler.

   Broil for about 5 to 6 minutes, until the tomatillos are softened and blotchy-brown. Turn everything over and roast the second side. The garlic should feel soft when pressed.

3. Blend the salsa.
   Let everything cool just enough to handle. Peel the garlic, then add it to a blender or food processor with the tomatillos, chile and all the juices from the baking sheet.

   Pulse until the salsa is mostly smooth but still has a little texture.

4. Add the fresh ingredients.
   Finely dice the white onion. Rinse it briefly under cold water, drain well and add it to the salsa. Chop the cilantro—tender stems included—and stir it in.

5. Season and adjust.
   Add the salt, taste and adjust as needed. When the salsa is too thick, stir in water one tablespoon at a time until it reaches an easily spoonable consistency.

    

Notes from My Kitchen

Don’t automatically add lime juice. Tomatillos already bring plenty of acidity. Taste the finished salsa first; it may need nothing more than salt.

For a milder salsa, use a jalapeño and remove its seeds. For something brighter and hotter, use one or two serranos.

And don’t peel away the browned skin from the tomatillos. Those roasted patches are where much of the deeper flavor comes from.

 

What to Serve with Roasted Salsa Verde

This is more than a bowl-of-chips salsa. Spoon it over grilled chicken, pork, shrimp, fish or carne asada. Use it for tacos, breakfast eggs, quesadillas, enchiladas or chilaquiles.

It’s also excellent stirred into shredded chicken or used as the starting point for a quick green braising sauce.

 

Roasting Is Worth the Extra Step

Raw salsa verde has its place, especially when you want something particularly crisp and lively. Boiled salsa verde is clean, smooth and useful when you want the sauce to remain light.

But roasting gives you more.

More sweetness. More depth. A little smoke. And a salsa that tastes as though you spent far more time making it than you actually did.

For me, that makes the choice pretty easy.

As always, reach out to The Small Town Chef with any questions or comments. I look forward to hearing from you. 

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