Roasted and Fresh Tomatillo Salsa
A dual-textured salsa verde with charred depth and bright acidity
Why This Recipe Works
This version uses both roasted and raw tomatillos to capture two sides of the fruit: deep, charred sweetness and bright, acidic crunch. A fifteen-minute rest is essential to let the sharp edges of the garlic and onion soften into the sauce.
Instructions
Adjust the oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil. Toss the first batch of tomatillos with vegetable oil and transfer to the prepared sheet. Broil until the tomatillos are spotty brown and the skins begin to burst, 7 to 10 minutes. Transfer the tomatillos and any juices to a food processor and let them cool completely.
Halve the remaining raw tomatillos and add them to the food processor with the roasted tomatillos. Add the onion, jalapeño, cilantro, lime juice, garlic, and salt. Pulse until the mixture is broken down but still slightly chunky, 16 to 18 pulses.
Transfer the salsa to a bowl and let it sit at room temperature for 15 minutes to allow the flavors to meld. Stir in the olive oil and season with extra salt and sugar to taste. Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
