Green Salsa Recipe

Preheat and prep

Preheat the broiler (or a cast-iron skillet on medium-high heat). Remove husks from tomatillos and rinse to remove the sticky residue. Quarter the tomatillos if large. Peel and quarter the onion. Stem the jalapeños (and serrano if using); leave seeds in or remove per heat preference. Peel the garlic cloves.

Roast vegetables

Place tomatillos, jalapeños, serrano, onion quarters, and garlic on a foil-lined baking sheet (or directly on a hot skillet). Broil 6–10 minutes, turning once, until the tomatillos are blistered and soft and peppers and onion have charred spots. If using a skillet, cook until charred and softened, about 8–10 minutes, turning as needed. Allow to cool slightly.

Transfer the roasted tomatillos, peppers, onion, and garlic to a blender or food processor. Add the packed cilantro leaves and stems, lime juice, kosher salt, and black pepper.

Pulse/blend to your desired texture: 6–10 short pulses for a chunky salsa or 20–30 seconds for a smoother purée. Scrape down the sides once and blend again to combine. Taste and adjust seasoning—add more salt, lime juice, or a pinch of sugar if the tomatillos are very tart.

If you want a silkier mouthfeel, drizzle in the extra-virgin olive oil while the blender runs on low, then pulse once to incorporate.

Transfer the salsa to a bowl. If using, gently fold in the diced avocado to avoid turning it to mush. Garnish with extra chopped cilantro and serve with lime wedges.

Serve immediately at room temperature with chips, tacos, grilled meats, or refrigerate in an airtight container for up to 4–5 days. Flavors develop after a few hours; stir before serving.