Best for: A bright green salsa for tacos, eggs, and grilled chicken.
Salsa verde asada chars tomatillos, onion, and serranos until sweet and smoky, then blends them with cilantro and lime. It is the green salsa that belongs on everything from tacos al pastor to breakfast eggs.
Grill: Direct high heat; 500°F, with the vegetables in a grill basket or cast-iron skillet. Equipment: Grill basket or cast-iron skillet, blender, tongs.
Ingredients
Cool: 10 minutes. Total: 32 minutes.
- 1 lb tomatillos, husked and rinsed
- 1/2 medium white onion, cut into wedges
- 2 serrano chiles
- 2 garlic cloves, unpeeled
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 3/4 teaspoon fine table salt
- 1/4 cup water, as needed
Directions
Char the tomatillos, onion wedges, serranos, and unpeeled garlic in a grill basket or cast-iron skillet over high heat for 8–10 minutes, until the tomatillos turn olive-green and spot black.
Peel the garlic cloves.
Blend the charred vegetables with the cilantro, lime juice, and salt, adding water as needed, to a pourable, slightly chunky salsa.
Let the salsa rest for 10 minutes for the flavors to settle.
Taste and adjust the salt and lime.
Serve at room temperature or chilled.
Grilling tip: Tomatillos are ready to blend when they turn from bright green to olive — that color change means the tartness has mellowed.
