Ingredients:

  • 1 pound tomatillos, husked and rinsed (approx. 450g)
  • 1 medium white onion, roughly chopped (approx. 150g)
  • 2 cloves garlic, peeled
  • 1-2 serrano peppers (or jalapeños for milder heat), stemmed and roughly chopped (adjust to taste!)
  • 1 cup loosely packed cilantro leaves and tender stems (approx. 30g)
  • ¼ cup water
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon ground cumin (optional, for depth)

Instructions:

  1. Place tomatillos on a baking sheet and broil until softened and slightly charred, about 4-5 minutes, flipping halfway through.
  2. In a blender or food processor, combine the roasted tomatillos, onion, garlic, serrano pepper(s), cilantro, water, lime juice, salt, and cumin (if using).
  3. Pulse until the salsa reaches your desired consistency – chunky or smooth.
  4. Taste the salsa and adjust seasoning with salt, lime juice, or pepper to your liking.
  5. For best flavor, chill the salsa for at least 30 minutes before serving.