Roasted Tomatillo Serrano Salsa: A Burst of Freshness

There are certain aromas that instantly transport me back to sun-drenched days and bustling kitchens. The bright, tangy scent of roasted tomatillos, mingling with the sharp kiss of chiles, is one of them. I remember my Abuela making a vibrant green salsa, its color so intense it almost seemed to glow, and the first time she let me help, carefully placing the plump tomatillos under the broiler, the anticipation of that first scoop with a warm tortilla chip was palpable. It wasn’t just about the taste; it was the experience, the warmth of the kitchen, the shared laughter, and the sheer delight in creating something so simple yet so profoundly flavorful. This Roasted Tomatillo Serrano Salsa captures that essence – that pure, unadulterated taste of home and celebration.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: Approximately 2 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

The beauty of this salsa lies in its simplicity, allowing the natural flavors of each ingredient to shine.

• 10 medium tomatillos
• 6 fresh serrano chilies
• 2 cloves peeled garlic
• ¼ cup chopped fresh cilantro
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar

Equipment Needed

• Baking sheet
• Broiler (in your oven)
• Skillet
• Food processor or blender

Instructions

This salsa is a testament to how a little heat and a bit of char can transform simple produce into something extraordinary. The roasting process is key here, developing depth and complexity without overpowering the fresh, bright notes of the tomatillos and cilantro.

1. Prepare the Tomatillos: Begin by removing the husks from the tomatillos. You’ll notice a sticky residue underneath; rinse them thoroughly under cool running water to wash this away. Pat them dry gently with a paper towel.
2. Broil the Tomatillos: Arrange the tomatillos on a baking sheet. Place the baking sheet on the top rack of your oven, positioned directly under the broiler. Broil for about 4 minutes on one side, until the tomatillos are charred and softened. Keep a close eye on them, as broilers can vary in intensity.
3. Roast the Other Side: Carefully turn the tomatillos over using tongs and roast the other side until it’s also blackened and soft. Once done, remove the baking sheet from the oven and let the tomatillos cool on the sheet. This allows them to finish softening and makes them easier to handle.
4. Roast the Chiles and Garlic: While the tomatillos are cooling, heat a skillet over medium heat. Add the fresh serrano chilies and the peeled garlic cloves to the dry skillet.
5. Roast the Chilies: Roast the serrano chilies for 5 to 10 minutes, turning them occasionally, until they are blackened and soft. The exact time will depend on their size and how much heat your skillet is emitting.
6. Roast the Garlic: Roast the garlic cloves for about 15 minutes, stirring them occasionally to ensure even cooking. They should become tender and slightly golden, with their sharp pungency mellowing into a sweet, roasted aroma.
7. Cool and Prepare Aromatics: Remove the chilies and garlic from the skillet and let them cool slightly. Once they are cool enough to handle, pull the stems from the chilies and peel the garlic.
8. Coarse Blend: Transfer the cooled tomatillos, roasted garlic, and roasted chiles to a food processor. Coarse-blend them. You want to achieve a texture that’s not completely smooth but has some pleasant chunkiness.
9. Achieve Salsa Consistency: Transfer the blended mixture to a bowl. Add ¼ cup of water to the bowl. This will help to bring the salsa to your desired consistency. Stir well to combine.
10. Add Freshness and Seasoning: Now, stir in the finely chopped onion, the fresh chopped cilantro, the salt, and the sugar. Taste and adjust the salt and sugar as needed to achieve the perfect balance of flavors.

Expert Tips & Tricks

• Don’t fear the char: Those blackened spots on the tomatillos and chiles are where the magic happens! That char contributes a smoky depth that’s essential to this salsa’s flavor profile. Just make sure they are tender, not burnt to a crisp.
• Control your heat: Serranos can pack a punch. If you prefer a milder salsa, you can remove the seeds and membranes from the chilies before roasting. Conversely, for a spicier kick, leave them in, or even add an extra serrano.
• Fine-tuning the texture: If you prefer a smoother salsa, you can blend the mixture for a little longer in the food processor. If you want it even chunkier, give it just a few quick pulses.
• Fresh Cilantro is Key: While dried cilantro has its place, for this vibrant salsa, fresh cilantro is non-negotiable. It brings an essential brightness and herbaceous note.

Serving & Storage Suggestions

This Roasted Tomatillo Serrano Salsa is incredibly versatile. Serve it warm or at room temperature. It’s a natural companion to warm tortilla chips, but its uses extend far beyond. Spoon it over tacos, enchiladas, grilled meats, fish, or even scrambled eggs.

For storage, transfer the salsa to an airtight container. It will keep in the refrigerator for up to 5 days. The flavors will continue to meld and deepen over time, often making it even more delicious on the second day. If you find the salsa has thickened slightly in the fridge, you can stir in a teaspoon or two of water to loosen it before serving.

Nutritional Information

Here’s an estimated nutritional breakdown for this vibrant salsa. Please note that these values are approximate and can vary based on the specific size and type of ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	43.7 kcal	2%
Total Fat	0.9 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	584.6 mg	24%
Total Carbohydrate	8.8 g	3%
Dietary Fiber	2.3 g	9%
Sugars	5.5 g	11%
Protein	1.3 g	2%

Note: The % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment!

• Spicier Version: For those who love an extra kick, add a jalapeño or even a habanero pepper along with the serranos, adjusting the quantity to your heat preference.
• Milder Version: If serranos are too spicy for you, substitute them with jalapeños or even poblano peppers for a milder, earthier flavor.
• Citrus Brightness: A squeeze of fresh lime juice just before serving can add an extra layer of brightness and acidity.
• Roasted Onion: Instead of raw onion, you can also roast a quarter of a white or yellow onion alongside the tomatillos for a sweeter, more mellow onion flavor.

FAQs

Q: Why are my tomatillos still a bit firm after roasting?
A: Broilers vary in intensity. Ensure your oven rack is on the top level and that the tomatillos have had sufficient time to soften. You can also continue roasting for a few more minutes, watching them closely.

Q: Can I make this salsa without a food processor?
A: Absolutely! A blender will work just fine. You might need to add a touch more water to help it blend smoothly. For a truly rustic texture, you could even finely chop everything by hand after roasting.

Q: How do I adjust the spice level of the salsa?
A: The spice comes from the serrano peppers. To make it milder, remove the seeds and membranes from the chilies before roasting. For a hotter salsa, leave them in, or add an extra chile.

Q: Can I use canned tomatillos?
A: While fresh is always best for this recipe, you can use canned tomatillos in a pinch. Drain them well and proceed with the roasting step for the chiles and garlic, then combine. The flavor won’t be quite as bright and fresh.

Q: How long will the salsa last in the refrigerator?
A: This salsa is best enjoyed fresh but will keep in an airtight container in the refrigerator for up to 5 days.

Final Thoughts

This Roasted Tomatillo Serrano Salsa is more than just a condiment; it’s an invitation to a vibrant culinary experience. It’s a reminder that the most delicious flavors often come from the simplest ingredients, treated with a little heat and a lot of love. I encourage you to give this recipe a try, to let its bright, zesty notes dance on your palate, and to find your own favorite ways to enjoy it. Share it with friends, pair it with your favorite Mexican dishes, or simply savor it with a bowl of warm tortilla chips – however you choose to enjoy it, I hope it brings a little sunshine to your table.