Blistered Tomatillo Salsa Verde
This Blistered Tomatillo Salsa Verde is bright, smoky, and full of layered flavor. Broiling the tomatillos, jalapeño, and onion gives the salsa a deep char that balances the natural acidity of the tomatillos. A touch of avocado oil, honey, and cumin rounds everything out, creating a silky, vibrant sauce that tastes both fresh and complex. It’s the kind of salsa that works everywhere. Spoon it over tacos, grilled chicken, roasted vegetables, breakfast eggs, grain bowls, or anything that needs a hit of brightness and heat. Once you make it, you’ll want a jar in your fridge at all times.
Blistered Tomatillo Salsa Verde
Smoky, bright Blistered Tomatillo Salsa Verde made with charred tomatillos, jalapeño, onion, cilantro, lime, and cumin. Smooth, vibrant, and perfect for tacos, bowls, grilled meats, and roasted veggies.
Equipment
- 1 Blender
Ingredients
- 1 lb tomatillos about 4 large ones
- 1 large jalapeño
- ½ large white onion
- 6 cloves garlic
- ½ cup packed cilantro about half bunch of cilantro
- juice from 2-3 limes
- 1 ½ tsp salt
- 1 ½ tbsp avocado oil
- ½ tsp honey
- ¼ tsp cumin
Instructions
- Prep the vegetables: Remove husks from the tomatillos and rinse well. Quarter the half of white onion.
- Broil: Place tomatillos, jalapeño, and onion on a baking sheet. Broil on high until charred; about 10–15 minutes per side. All broilers vary, so watch closely to avoid burning.
- Blend the base: Remove from the oven. Stem the jalapeño and remove the seeds. Add the charred tomatillos, onion, and jalapeño to a blender.
- Add aromatics and seasonings: Add garlic, cilantro, lime juice, salt, avocado oil, honey, and cumin.
- Blend: Blend until your desired texture; smooth or slightly chunky.
- Yield: Makes about 2½ cups of salsa.
