Homemade salsa is one of those things that will make everyone go “OMGZ u can make salsa??” when you bring it to a dinner party, but it’s surprisingly simple to make. If you want to give the traditional stuff a twist, roasted tomatillo salsa with serrano chilis is the way to go. It’ll make any dish a slam dunk (is that the right sports terminology? …Touchdown? Goal? Hole-in-one?), not to mention you’ll become obsessed with underrated Mexican tomatillos.
6 medium tomatillos
2 serrano chili peppers*
2 tablespoons diced garlic
½ medium white onion
2 teaspoons salt
1 tablespoons lime juice
¼ cup fresh, chopped cilantro
Dash of green chile powder (optional, can be difficult to find)
*Jalapeños can be used as a substitute, but are less hot than serrano chili peppers
1. To start, husk the tomatillos by removing the skin on the outside. Since the tomatillos may be a little sticky underneath the skin, rinse them until smooth.
2. Place them on a baking sheet and stick in the oven at 350° F until they become blackened and blistered on the top, and then flip them. Roast for about 10-15 minutes on each side.
3. Meanwhile, roast your serrano chilis on a cast iron skillet at medium-high heat with finely chopped garlic and olive oil. Rotate the chilis until all sides are evenly roasted, about 5-8 minutes. Turn off the stove, and remove the stems from the chilis.
4. In a blender, add the roasted chilis, tomatillos (and any juice that may have seeped out while roasting), fresh cilantro, onion, salt, and lime juice. Pulse to desired consistency, for no more than a minute or two.
5. Serve cold with chips or on top of any taco, burrito, omelet, ect. Enjoy!