Roasted Tomatillo Salsa
Roasted Tomatillo Salsa made with tomatillos, serrano peppers, onion, garlic, and cilantro. Make this delicious salsa verde to eat with chips, spoon over eggs, or add to chicken tacos.
Servings 6 cups
Calories 22kcal
Equipment
- Extra Large Chicken Bouillon Cubes
Ingredients
- 8-12 tomatillos husks removed
- 4 serrano peppers stems removed
- 1 cup water
- 2 tbsp chicken bouillon or 1 extra large bouillon cube
- 1 whole head of garlic peeled
- 3/4 white onion quartered
- 1 handful cilantro
- 1/2 tbsp Kosher salt
Instructions
- Remove the husks from 8-12 tomatillos. (Count depends on size.)
- Add whole tomatillos and 4 serrano peppers to a large skillet over medium-high heat. (I use cast iron.)
- While those are roasting, add 1 cup water and the chicken bouillon cube to a separate pot over medium heat.
- Peel the garlic and add to the pot. Cover and cook for 15 minutes.
- Peel and quarter an onion. Add 3/4 of the onion and a decent amount of cilantro to a blender. (I use a large handful, see picture above.)
- After the tomatillos and serranos are softened and slightly blackened, add to blender.
- Add the chicken bouillon/garlic water to the blender along with the 1/2 tbsp salt.
- Pulse until chunky or desired texture.
Notes
This roasted tomatillo salsa should keep well in the refrigerator, covered, for at least 1 week.