Charred Tomatillo Salsa Verde | CookOS

Charred Tomatillo Salsa Verde

Name: Charred Tomatillo Salsa Verde
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 20 small/medium tomatillos, paper husks removed and washed; 8 jalapeños, stems removed; 1/2 white onion; 6 garlic cloves; 6 chiles de arbol; 1 tbsp chicken bouillon powder; 1 tsp Mexican oregano; 1/2 cup water; 1/2 cup cilantro; salt, to taste (or use instead of bouillon)

This charred tomatillo salsa verde is a fresh, spicy condiment made by charring tomatillos, jalapeños, and onion before blending with garlic, cilantro, and Mexican spices. The charring deepens the flavor and adds subtle smokiness that sets it apart from raw versions.

🌍Mexican 🏷️Salsa verde 🏷️Tomatillo salsa 🏷️Salsa 🏷️Dip Sauce

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

2 tbsp vegetable oil
20 small/medium tomatillos, paper husks removed and washed
8 jalapeños, stems removed
1/2 white onion
6 garlic cloves
6 chiles de arboloptional
1 tbsp chicken bouillon powder
1 tsp Mexican oregano
1/2 cup water
1/2 cup cilantro
salt, to taste (or use instead of bouillon)optional

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Instructions

1
Heat oil in a large skillet over medium-high heat. Add the tomatillos, jalapeños, and white onion.
2
Char the vegetables for about 7 minutes, turning occasionally until they are blistered and softened.
3
Add the garlic cloves and optional chiles de arbol to the skillet. Cook for another 4-5 minutes until fragrant.
4
Stir in the chicken bouillon powder (or salt) and Mexican oregano.
5
Pour in the water and bring the mixture to a boil. Once boiling, remove from heat and let it cool down slightly.
6
Carefully transfer the entire contents of the skillet, including all the juices, to a blender.
7
Add the fresh cilantro to the blender.
8
Blend until the salsa reaches your desired consistency.
9
Pour into a serving bowl and enjoy.

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Tips & Notes

Pro tips

Char the tomatillos, jalapeños, and onion directly over a gas flame or under a broiler until blackened and blistered; this develops deep, smoky flavor.
Let charred vegetables cool slightly before blending to avoid splattering and to preserve some texture if you prefer a chunkier salsa.
Toast the chiles de arbol in a dry skillet for 1–2 minutes before adding to the blender to enhance their flavor.
Taste and adjust seasoning with more salt, cilantro, or water to reach your preferred consistency and spice level.

Substitutions

Chiles de arbol → dried guajillo or ancho chiles (produces milder, less smoky flavor)
Mexican oregano → dried oregano (use same amount, though flavor is less earthy)
White onion → yellow onion (slightly sweeter, works well when charred)
Cilantro → parsley (milder herb flavor; not traditional but maintains freshness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for up to 3 months.

Equipment

blender or food processor · cast-iron skillet (for charring over stovetop)

Common Questions

Can I make salsa verde without charring the ingredients?

Yes, you can use raw tomatillos and jalapeños for a brighter, fresher salsa. However, charring adds depth and smokiness that's characteristic of this recipe.