Ingredients:

  • 5 lbs Tomatillos, husked and washed thoroughly
  • 3-4 medium Chilies (Jalapeño or Serrano), stem intact
  • 1/2 medium White Onion, peeled and roughly quartered
  • 4 large cloves Garlic, skin on
  • 1 Tbsp Olive Oil
  • 1 cup Fresh Cilantro, loosely packed
  • 2 Tbsp Lime Juice, freshly squeezed
  • 1 tsp Fine Sea Salt, plus more to taste
  • 2–4 Tbsp Water or broth, optional

Instructions:

  1. Preheat your oven to 400°F / 200°C. Line a baking sheet with foil or parchment paper. Remove the papery husks and wash the sticky film off the tomatillos under warm running water. Pat them dry.
  2. Place the tomatillos, chilies, quartered onion, and skin-on garlic cloves onto the prepared baking sheet. Drizzle with 1 Tbsp of olive oil and toss lightly to coat.
  3. Roast for 18–20 minutes, until the tomatillos are soft, slightly shrivelled, and have developed deep char. Remove the tray and allow the vegetables to cool for at least 10 minutes. Once cool enough to touch, squeeze the soft, roasted garlic cloves out of their skins and discard the skins.
  4. Transfer all the roasted vegetables (tomatoes, chilies, onion, peeled garlic) into the blender jug. Pulse the mixture a few times until a coarse, chunky sauce forms. Avoid over-blending to prevent a slimy texture.
  5. Add the fresh cilantro, lime juice, and 1 tsp of salt to the mixture. Pulse 4-5 times until the cilantro is just incorporated.
  6. Adjust consistency: If the salsa is too thick, add 2–4 Tbsp of water or broth, one tablespoon at a time, pulsing briefly after each addition. Taste the salsa and adjust the salt and lime juice as necessary.
  7. Transfer the salsa to a bowl and allow it to rest for at least 30 minutes at room temperature before serving, or chill for stronger flavour integration. Store covered in the refrigerator for up to 5 days.