Roasted tomatillo salsa verde

Ingredients

• 1 lb (about 8 medium) tomatillos, husked and rinsed
• 1–2 serrano chiles, jalapeños, or a mix
• 1/4 medium white onion
• 1–2 garlic cloves, optional
• 1/4 cup packed cilantro
• 1/2 tsp kosher salt, plus more to taste
• 1/4 cup water, as needed
• Optional: 1 tsp fresh nixtamal masa for a thicker salsa

Method

1. 01 · Husk and rinse

   Remove the papery husks and rinse the tomatillos well to remove the sticky residue. Dry them before roasting.

2. 02 · Roast the vegetables

   Place tomatillos and chiles on a dry comal, heavy skillet or under a broiler. Cook about 6–8 minutes, turning once, until softened and blistered. Add onion and garlic for the last few minutes if you want a deeper roasted flavor.

3. 03 · Blend

   Blend the roasted tomatillos, chiles, onion, garlic, cilantro, salt and enough water to reach the texture you like. Pulse for a chunky salsa or blend longer for a smoother table salsa.

4. 04 · Optional: thicken with masa

   For a salsa that clings more firmly to a tortilla, whisk 1 teaspoon fresh masa with about 1/4 cup warm water, stir it into the salsa, and simmer for about 5 minutes.

5. 05 · Taste and serve

   Adjust salt and heat. Serve warm or at room temperature with freshly cooked tortillas, tacos, eggs or grilled meat.

Serve it with

Fresh corn tortillas are the obvious partner. If your masa is cracking or sticking before you even get to the salsa, use the masa troubleshooting guide. If you are still choosing equipment, the 10-inch press guide is the most flexible starting point.

This recipe page was rebuilt from the original Tortilleras recipe notes and edited into a simpler, reproducible home-kitchen format. The structured data mirrors the visible ingredients and method on this page; it does not contain ratings or nutrition claims we cannot substantiate.