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Restaurant-style Salsa Verde

This is the green salsa I put on everything - tacos, eggs, grilled chicken, chips. Charring the vegetables on a dry skillet gives it that smoky flavor you can't get from boiling them. Way better than the jarred stuff and it keeps for a week in the fridge.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes

Ingredients

  • 3/4 pound tomatillos
  • 1/4 medium white onion
  • 4 cloves garlic
  • 3-4 serrano peppers
  • 2 tablespoons fresh cilantro leaves
  • 1 teaspoon sea salt
  • Vegetable oil optional

Instructions

  • Heat dry cast iron skillet over medium-high heat.
  • Char tomatillos, onion, garlic, and serranos until blackened, turning occasionally.
  • Remove garlic after 5 minutes when charred, trim root end.
  • Continue charring peppers and tomatillos 10-15 minutes, then place in plastic bag to steam.
  • Char onion 10-15 minutes until blackened on all sides.
  • Blend charred garlic with salt in food processor for 30 seconds until paste forms.
  • Add charred tomatillos, peppers, onion, and cilantro to processor.
  • Blend 1-2 minutes for smooth consistency.
  • Heat 2 tsp oil in pot over medium-high heat.
  • Add salsa, cook 10 minutes, stirring occasionally.
  • Cool completely before transferring to container.
  • Store in refrigerator up to 1 week.