Charred Tomatillo Salsa Verde
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Tomatillos, onion, chillies and garlic blistered in a hot pan, pulsed to a chunky salsa and finished with coriander, lime and salt.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- large heavy frying pan
- tongs
- food processor or blender
- chopping board
- knife
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 41 kcal |
| Protein | 0.9 g |
| Carbohydrate | 5.5 g |
| of which sugars | 3.3 g |
| of which free sugars | 0 g |
| Fat | 2.2 g |
| of which saturates | 0.2 g |
| Fibre | 1.7 g |
| Salt | 0.44 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Salsa
- 1 tbsp vegetable oil
- 700 g tomatillos, husked, rinsed and halved about 10 medium
- ½ white onion, cut into 2 wedges
- 2 jalapeño or serrano chillies, halved seed them for a milder salsa
- 2 garlic cloves, peeled
- 20 g fresh coriander, leaves and tender stems
- 1 tbsp lime juice, plus wedges to serve
- 4.5 g fine sea salt or table salt about ¾ tsp
- 1
Blister the vegetables. Heat the oil in the heavy pan over medium-high heat. Lay in the tomatillos cut-side down with the onion wedges, chillies and garlic. Cook for 8-10 min, turning occasionally, until blackened in patches and the tomatillos slump and release juice. Lift the garlic out once golden, after about 3 min, so it does not turn bitter.
- 2
Let it cool. Tip the vegetables and every bit of juice onto a plate and leave for 10 min, so the salsa keeps its fresh colour and is safe to blend.
- 3
Pulse roughly. Put the vegetables in the processor with half the coriander and pulse in short bursts to a chunky purée. Stop while you can still see pieces of tomatillo and onion.
- 4
Season. Finely chop the rest of the coriander and stir it in with the lime juice and salt. Taste and add more lime or salt as needed; it should be tart, bright and gently hot.
- 5
Serve. Spoon into a bowl and serve with tortilla chips and lime wedges, or spoon it over tacos, fried eggs or grilled chicken.
Storage
Keep covered in the fridge for up to 4 days. Freeze for up to 2 months; stir well after thawing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
