Go Back
charred salsa
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
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
 

  1. 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.
    2. The deep char is what kills the sourness of the tomatillos.
  2. Peel the charred garlic. Remove seeds from jalapeños for less heat.
  3. Add everything to a blender with cilantro, honey, salt, and lime juice. Pulse to desired texture.
  4. 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.