How To Make Salsa Verde

Step 1

Heat the broiler. Arrange an oven rack to the top position and heat the broiler. Meanwhile, line a rimmed baking sheet with aluminum foil and prepare the vegetables.

Step 2

Prepare the tomatillos. Peel off any papery husks from 1 pound tomatillos. Rinse off the sticky coating and any dirt under cold water, then dry with paper towels or a clean kitchen towel. Halve the tomatillos and place cut-side down on the baking sheet.

Step 3

Prepare the garlic and pepper. Peel 3 garlic cloves and smash with the flat part of a chef’s knife. Place on the baking sheet. Trim the stem from 1 serrano or jalapeño pepper, then halve lengthwise. Cut out the membranes and seeds. Place cut-side down on the baking sheet.

Step 4

Broil until charred in spots, 5 to 7 minutes. Broil until the tomatillos and pepper skins start to blacken and blister, checking every few minutes and rotating the baking sheet as needed, 5 to 7 minutes total. If the garlic is charred before the tomatillos are ready, remove it.

Step 5

Cool to room temperature and rinse off the onions. Set the baking sheet aside until cooled to room temperature, about 15 minutes. Meanwhile, dice 1/4 white onion (about 1/2 cup). Place the onion in a fine-mesh strainer and rinse under cold water. Drain well. Coarsely chop 1/2 cup fresh cilantro leaves and tender stems.

Step 6

Blend the salsa together. Transfer the tomatillos, garlic, and pepper to a blender. Add the onion, cilantro, 1 teaspoon kosher salt, and 2 tablespoons water. Blend into your desired consistency.