Tomatillo, meet serrano. Serrano, meet tomatillo.
Salsa is kind of a big deal around here. AJ and I are rather picky. It must be fresh, have little to no citric acid taste, be very light on the sweet side, and have a moderate amount of heat. No Pace for us, thanks! We’re pretty annoying at the grocery store, too. If they are out of the one salsa that we normally buy, there is a fair amount of grumpyness and lots of humming and hawing about which other salsa to buy.
One way to guarantee getting it right? Make it at home. I rarely do because, let’s be real – it’s way easier to buy it in the little plastic tupperware at the store than to make it yourself. But sometimes I get the urge to whip some up, and the results are usually rather stellar. I mean, with how simple the ingredients are, it’s pretty hard to mess this kind of stuff up.
This rendition requires a tiny bit more work due to the roasting, but it really takes no time at all and is so worth it. If you’re the kind of person who would usually choose a green salsa over a red one, you’ve got to try this. I could really eat the whole batch myself with an entire bag of chips, but I try to share a little bit with AJ. Because like I said, salsa is kind of a big deal around here, and grumpiness ensues when there isn’t enough of the good stuff to go around. Enjoy!
If you make this and LOVE is, share it with your friends! Tag #rootsfood on Facebook, Instagram, or Twitter. It means the world!
Roasted Tomatillo & Serrano Salsa
A classic salsa made from roasted tomatillos and spicy serrano peppers. The natural acidity is cut by a bit of agave syrup, and it’s all pulled together with some garlic and cumin. Perfect for a crowd or to just enjoy yourself!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Category: Appetizer
- 1 1/2 lbs tomatillos
- 3-4 serrano peppers
- 2 cloves garlic
- juice of 1/2 small lemon (about 1 1/2 Tbsp)
- 2 tsp agave syrup
- 1/4 cup packed chopped cilantro
- 1/2 tsp cumin
- salt, to taste
- Preheat your oven’s broiler. Peel the husk from the tomatillos and rinse them under cold water.
- Arrange the tomatillos and whole serrano peppers on a baking sheet. Place a couple inches under the broiler and cook for 5 minutes, until blackened on top. Remove the peppers, then turn each tomatillo over to expose the uncooked side. Broil for another 5 minutes, until blackened.
- Let the tomatillos cool until room temp. Add the tomatillos, 2 of the peppers, and the remaining ingredients to a food processor and process until everything is finely chopped. Taste for spiciness, and add more peppers if desired (I used 3).
- Serve immediately, or refrigerate until ready to eat. Serve with good quality corn tortilla chips. Enjoy!