Roasted Tomatillo Salsa Verde
A tangy, smoky green salsa made from broiled tomatillos and jalapeños blitzed with cilantro, lime and toasted cumin. Great with chips, tacos, eggs or grilled chicken.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 8
The charred skins are where the smoky depth comes from, so leave a few black spots. For a milder salsa, scrape the seeds out of the jalapeños before broiling. It keeps in the fridge for up to 5 days and thickens as it chills.
Method
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Set an oven rack 5 to 6 inches under the broiler and heat the broiler to high. Line a rimmed baking sheet with foil.
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Arrange the tomatillos and jalapeños, cut side down, on the sheet. Broil for , until the skins are blistered and charred in spots and the tomatillos have softened and released their juices.
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While they broil, toast the cumin seeds in a small dry skillet over medium heat for , until fragrant. Grind them in a mortar or spice grinder.
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Cool the vegetables for . Scrape everything, including the juices on the foil, into a blender. Add the cumin, cilantro, lime juice and salt.
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Pulse 8 to 10 times for a slightly chunky salsa, or blend longer for a smooth one. Add the water if it is too thick.
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Taste and adjust, adding the sugar if it is very tart and more salt or lime juice if it tastes flat. Serve at room temperature or chilled.
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