Salsa Verde Asada (Roasted Tomatillo Salsa)
A smoky, roasted tomatillo salsa made with blistered tomatillos, green chiles, onion, and garlic, blended just enough to stay bold and textured. Salsa verde asada adds brightness and depth to tacos, eggs, grilled meats, and everyday Mexican cooking.
Ingredients
- 1 lb tomatillos husked and rinsed
- 2 –3 serrano chiles or jalapeños
- ¼ white onion
- 2 garlic cloves unpeeled
- ½ cup fresh cilantro optional
- ½ tsp kosher salt then more to taste
- 1 –3 tbsp water only if needed for blending
Instructions
- Heat a dry skillet or comal over medium-high heat.
- Add tomatillos, chiles, onion, and garlic. Roast, turning occasionally, until softened and blistered all over. The tomatillos should be soft and slightly collapsed; the chiles should have dark spots.
- Remove from heat. Peel the garlic cloves.
- Add tomatillos, chiles, onion, and peeled garlic to a blender (or molcajete). Add salt and cilantro if using.
- Blend just until combined—don’t puree it completely smooth unless that’s your preference. Add a tablespoon of water only if your blender needs help moving.
- Taste and adjust salt. If you want it brighter, add a small squeeze of lime.
Notes
- If the salsa tastes bitter, the tomatillos may be over-charred. Aim for blistered and soft, not scorched.
- For milder heat: use jalapeños and remove seeds.
- For deeper smokiness: roast a little longer and blend less.