Roasted Tomatillo Salsa Verde
The roasted tomatillo salsa verde is a staple of my Mexican cuisine. Made with green tomatillos, serranos, garlic, and cilantro. Perfect garnish!
- 10 green tomatillos clean and without husks
- 5 serrano chiles
- 2 garlic cloves
- 1 bunch cilantro
- sea salt
- 1/3 cup water
In a comal place the tomatillos, the serranos and the garlic. Toast until getting a good roasting.
Add the roasted vegetables to the blender along with the water and the fresh cilantro. Blend until getting a chunky salsa.
Season with sea salt to taste and preserve inside a mason jar inside the fridge.
- This salsa will last fresh for a week when properly refrigerated.
- While blending you can add a pinch of oil to get a creamy sauce.
- The number of serranos used depends on the level of spiciness desired.