Spicy tomatillo salsa

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 pound (455 g) tomatillos, husked and rinsed
  • 4 ounces (115 g) jalapeño or serrano chiles, stems cut off
  • ½ onion, cut into thick slices
  • 2 cloves garlic, unpeeled
  • 1 cup (40 g) chopped fresh cilantro
  • 1 teaspoon salt


Morning or Evening

Preheat the broiler to high and set a rack about 6 inches (15 cm) from the heat source.

Arrange the tomatillos, jalapeños, onion slices, and garlic on a rimmed baking sheet. Broil until the vegetables are softened and the tomatillos and jalapeños are charred in spots, about 15 minutes. Let cool for a few minutes. Peel the garlic. Transfer all the vegetables to a blender and add the cilantro and salt. Blend until chunky-smooth. Serve warm, or let cool, cover, and refrigerate; bring to room temperature before serving. The salsa will keep for at least 5 days in the refrigerator.