Cooking Series: Tomatillo Salsa Verde-The Methods

By ELISE BAUER

Updated April 21, 2025

Source: Simple Recipes

Photo Source: Unsplash,

Tomatillo Salsa Verde

Methods

Oven Roasting Method

1. Preheat the broiler:

   Set the rack about 6 inches from the heating element.

2. Prep the tomatillos:

   Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.

   Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

3. Combine the cooked tomatillos and seasonings, then pulse in a blender:

   Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4. Season and serve:

   Season with salt to taste.

   Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Pan Roasting Method

1. Blister the tomatillos:

   Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

2. Combine the cooked tomatillos and seasonings, then pulse in a blender:

   Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

   Season with salt to taste.

   Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Boiling Method

1. Simmer the tomatillos in a pan:

   Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2. Combine the cooked tomatillos and seasonings, then pulse in a blender:

   Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

   Season with salt to taste.

   Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

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