I love this salsa verde recipe mainly because it is delicious. But on top of that, I really like this recipe because it is very simple and quick.
- 1 pound Fresh tomatillos, peeled and rinsed
- 1 Large serrano chile, or more if desired (optional)
- ½ cups Onions diced
- 2 cloves Garlic
- ¼ cups Fresh cilantro, packed, thick stems removed
- 1 teaspoon Fresh lime juice, or to taste
Position an oven rack 4 inches below the top heating element and set the oven to broil. Arrange the tomatillos and serrano on a rimmed baking sheet and broil for 6 minutes. Flip the tomatillos and serrano and grill the other side for another 6 minutes.
Remove from the oven, cut off the stem of the serrano and transfer the tomatillos, serrano and any juices released during roasting to the bowl of a food processor. Add onions and garlic. Pulse until everything is incorporated.
Add the coriander, a little salt and the lime juice. Pulse to incorporate then taste. Adjust salt and lime juice as needed. Pulse one last time.
Serve warm or cold.
Note: Yield may vary depending on number, size and maturity of tomatillos.