PNWanderlust
Well-Known Member
This is my go-to salsa for all occasions, and can be easily modified to your liking, or changed up, but the method pretty much stays the same.
1 medium white onion, diced
~2 cups cilantro, rough chop
2 serranos, stem removed
1 habanero, stem removed
6 cloves garlic, whole, peeled
1 lb tomatillos, husked and rinsed
Salt (to taste)
1. Line a large sheet tray with aluminum foil
2. Move oven rack to top position and set oven to broil on high
3. Put tomatillos (stem side down so they don't roll on you easily), Serranos, habanero, and garlic on sheet tray. Wrap garlic in a small pouch of foil, and place tray in oven.
4. Broil for about 4-8 minutes, depending on your broiler. You should see the peppers and tomatillos start to charr. When charred, flip and repeat.
5. Put all contents of sheet tray in a blender and blend till smooth.
6. Pour blender contents out into a mixing bowl, and stir in onion and cilantro. Salt to taste.
Things I like to do to modify it is:
-Toast then hydrate some dried Mexican chilies, add them to the blender when ready. Really bumps up the flavor with the dried chilies, which I love working with. I like ancho and guajillo here, but most any will do!
-Do half tomatillos and half Roma tomatoes, or all Roma tomatoes.
-Change up the hot peppers to whatever you like or omit for a very mild salsa.
-Omit the onion and cilantro for a blended, smooth table style salsa/sauce
1 medium white onion, diced
~2 cups cilantro, rough chop
2 serranos, stem removed
1 habanero, stem removed
6 cloves garlic, whole, peeled
1 lb tomatillos, husked and rinsed
Salt (to taste)
1. Line a large sheet tray with aluminum foil
2. Move oven rack to top position and set oven to broil on high
3. Put tomatillos (stem side down so they don't roll on you easily), Serranos, habanero, and garlic on sheet tray. Wrap garlic in a small pouch of foil, and place tray in oven.
4. Broil for about 4-8 minutes, depending on your broiler. You should see the peppers and tomatillos start to charr. When charred, flip and repeat.
5. Put all contents of sheet tray in a blender and blend till smooth.
6. Pour blender contents out into a mixing bowl, and stir in onion and cilantro. Salt to taste.
Things I like to do to modify it is:
-Toast then hydrate some dried Mexican chilies, add them to the blender when ready. Really bumps up the flavor with the dried chilies, which I love working with. I like ancho and guajillo here, but most any will do!
-Do half tomatillos and half Roma tomatoes, or all Roma tomatoes.
-Change up the hot peppers to whatever you like or omit for a very mild salsa.
-Omit the onion and cilantro for a blended, smooth table style salsa/sauce
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