Name: Charred Salsa Verde
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 4-5 tomatillos (husked and rinsed); 2 jalapeños; 1 poblano (mellows the tartness); ¼ yellow onion; 3 garlic cloves (unpeeled); 2 tbsp cilantro (chopped); ½ tsp honey (cuts the sour); ¾ tsp salt; 1 lime (juiced)

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Audye Gonzalez

Charred Salsa Verde

For a fresh and spicy summer snack, you'll want this Charred Salsa Verde to be front and center at your next get together.

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Prep Time 10

Cook Time 20

Resting Time 30

Total Time 1

Servings: 2 cups

Course: Side Dish, Snack

Cuisine: Mexican

Calories: 20

Ingredients Equipment Instructions

Ingredients

4-5 tomatillos husked and rinsed
2 jalapeños
1 poblano mellows the tartness
¼ yellow onion
3 garlic cloves unpeeled
2 tbsp cilantro chopped
½ tsp honey cuts the sour
¾ tsp salt
1 lime juiced

Equipment

1 Blender
1 Baking sheet

Instructions

Set the oven to 425 °F and cut and place the tomatillos, jalapeños, poblano, onion, and garlic directly in the oven on a baking sheet. Go for a DEEP char, real blackened blistered spots and let the tomatillos fully soften and turn olive green, 8-15 minutes depending on the over. Take the garlic out when it's soft.

The deep char is what kills the sourness of the tomatillos.

Peel the charred garlic. Remove seeds from jalapeños for less heat.
Add everything to a blender with cilantro, honey, salt, and lime juice. Pulse to desired texture.
Taste for sourness and add more honey and salt if it still puckers. Rest 30 minutes before serving, but it is best to rest overnight in the fridge.