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This charred green salsa, aka Salsa Verde Tatemada, is an easy, everyday salsa with deep, roasted flavor. It's the perfect topping for tacos or even just on its own with a side of chips.
The key to this style of salsa is to char every single ingredient. This gives the salsa a roasted and smokey charred flavor. We typically use a molcajete to grind up the ingredients by hand to keep it chunky, but you can save some time by using a blender.
WHAT YOU'LL NEED (scroll to full ingredient list)
Tomatillos
Garlic
Chile árbol
Serrano
White onion
Fresh cilantro
Salt
DIRECTIONS
STEP 1: CHILE ARBOL
Preheat a 12-inch cast iron pan or skillet over medium heat.
Separately, bring 1 cup of water to boil in a small saucepan.
Toast the árbol peppers until just beginning to char then remove from the pan.
Add the arbol peppers to the boiling water, then turn off the heat and let soak 15-20 mins.
STEP 2: CHAR
Add the garlic and onion to the pan and cook until softened and blistered.
Remove garlic when finished and add to molcajete.
Add in the tomatillos and serranos and cook until blistered and softened.
STEP 3: GRIND
Grind the garlic until it turns to a paste, then add in the softened arbol peppers and break them down as well.
When the tomatillos, onions, and serranos are done, add them to the molcajete and grind until your desired consistency.
Finally, discard some of the thicker cilantro stems, then add the cilantro to the salsa and grind.
STORAGE: Keep covered in the refrigerator and use within 3-4 days.
INGREDIENTS
Makes about 1.5 C
5-6 tomatillos, halved (300g)
3 cloves garlic, halved
2 Chile árbol, deseeded
1 serrano, halved
1/2 white onion, sliced
1 bunch fresh cilantro
Salt to taste
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