Roasted and Raw Tomatillo Salsa Verde
A bright, balanced salsa using both charred and fresh tomatillos
Why This Recipe Works
Using half roasted and half raw tomatillos provides the perfect balance of deep, smoky sweetness and sharp, acidic brightness. This technique yields a complex salsa that works equally well as a dip or a bright finish for heavier mains.
Instructions
Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil to catch the juices. Toss half of the tomatillos with the 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 charred tomatillos to a food processor and let them cool completely.
Halve the remaining raw tomatillos and add them to the food processor with the cooled, broiled tomatillos. Add the onion, jalapeño, cilantro, lime juice, garlic, and salt. Pulse about 16 to 18 times until the mixture is combined but still slightly chunky.
Transfer the salsa to a bowl and let it rest at room temperature for 15 minutes to allow the flavors to meld. Stir in the olive oil and season with additional salt and a pinch of sugar to taste. Serve at room temperature with sturdy tortilla chips.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The salsa can be made up to 2 days in advance, but add the olive oil just before serving.
