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Spicy Salsa Verde

If you can find a Latin grocery store with fresh tomatillos and serrano chiles, buy a bunch of them to whip up a fresh batch of this spicy salsa verde at home.

Ingredients

  • 16 medium-sized tomatillos husks removed
  • 3 serrano peppers seeds included, roughly chopped
  • ¾ white onion roughly chopped
  • 2 cloves of garlic roughly chopped
  • ¾ cup cilantro roughly chopped
  • 1 tsp red pepper flakes
  • Juice from 2 limes or more to taste
  • 1 tsp kosher salt or more to taste
  • Freshly-ground black pepper

Instructions

  • Preheat oven to high broil, or 550F.
  • Remove the outer husks from the tomatillos and wash under cold water.
  • Slice the tomatillos in half and rub with vegetable oil.
  • Place the tomatillos on parchment paper on a sheet tray
  • Broil for about 6-8 minutes, or until the tomatillos have taken on some dark color.
  • Remove the tomatillos from the oven and allow to cool.
  • When the tomatillos have cooled down slightly, combine the roasted tomatillos with the serrano peppers, white onion, garlic, cilantro, red pepper flakes, and lime juice.
  • Blend in a blender until slightly chunky but mostly smooth and broken down, like salsa.
  • Remove from the blender and place in a bowl.
  • Taste the mixture and adjust the quantity of lime juice to your preference.
  • Season with salt, and carefully adjust the quantity needed until the salsa tastes great.
  • Enjoy as you would any green salsa.
  • It’s amazing when served on top of dishes like chicken enchiladas.

Notes

This salsa can be made a day in advance of when you intend to use it and stored in the fridge.