Roasted Tomatillo Salsa

This salsa verde gets its smoky depth from broiling the tomatillos, jalapenos, and garlic until they’re evenly charred all over. That charring transforms the tart, citrusy tomatillos into something richer and slightly sweet, while the jalapenos pick up a smoky edge that raw peppers just don’t have.

Eight cloves of garlic go under the broiler too, but here’s the move: tuck them underneath the tomatillos so they roast gently instead of burning to black in the first few minutes. Charred garlic turns acrid and bitter.

Everything gets pureed smooth with a full bunch of cilantro and water. The result is a bright green salsa that’s tangy, herby, and smoky all at once.

Kitchen Tips

• Turn the tomatillos and jalapenos frequently under the broiler for even charring. One-sided char means uneven flavor.
• Let everything cool before blending. Hot liquids in a food processor can blow the lid off.
• Seed the jalapenos for a milder salsa. Leave the seeds in if you want real heat.
• This salsa freezes beautifully for weeks. Make a double batch when tomatillos are in season.

Variations

• Add a roasted serrano pepper instead of jalapeno for a sharper, more intense heat.
• Stir in half an avocado before blending for a creamier, richer salsa.
• Use this as a base for chilaquiles, green enchilada sauce, or braised pork verde.