If you can find a Latin grocery store with fresh tomatillos and serrano chiles, buy a bunch of them to whip up a fresh batch of this spicy salsa verde at home.
Spicy Salsa Verde
If you can find a Latin grocery store with fresh tomatillos and serrano chiles, buy a bunch of them to whip up a fresh batch of this spicy salsa verde at home.
Ingredients
- 16 medium-sized tomatillos (husks removed)
- 3 serrano peppers (seeds included, roughly chopped)
- ¾ white onion (roughly chopped)
- 2 cloves of garlic (roughly chopped)
- ¾ cup cilantro (roughly chopped)
- 1 tsp red pepper flakes
- Juice from 2 limes (or more to taste)
- 1 tsp kosher salt (or more to taste)
- Freshly-ground black pepper
Instructions
- Preheat oven to high broil, or 550F.
- Remove the outer husks from the tomatillos and wash under cold water.
- Slice the tomatillos in half and rub with vegetable oil.
- Place the tomatillos on parchment paper on a sheet tray
- Broil for about 6-8 minutes, or until the tomatillos have taken on some dark color.
- Remove the tomatillos from the oven and allow to cool.
- When the tomatillos have cooled down slightly, combine the roasted tomatillos with the serrano peppers, white onion, garlic, cilantro, red pepper flakes, and lime juice.
- Blend in a blender until slightly chunky but mostly smooth and broken down, like salsa.
- Remove from the blender and place in a bowl.
- Taste the mixture and adjust the quantity of lime juice to your preference.
- Season with salt, and carefully adjust the quantity needed until the salsa tastes great.
- Enjoy as you would any green salsa.
- It’s amazing when served on top of dishes like chicken enchiladas.
Notes
This salsa can be made a day in advance of when you intend to use it and stored in the fridge.