Roasted Tomatillo Salsa with Fresh Cilantro and Lime
This roasted tomatillo salsa is smoky, tangy, and full of bright, fresh flavor. Charring the ingredients in a cast iron pan or on the grill brings out their natural sweetness and adds a deep, roasted taste. A handful of fresh cilantro, a touch of agave syrup, and a splash of lime juice give it balance and freshness. Perfect as a dip or a topping for tacos, grilled meats, fish, or rice bowls.
Ingredients
- 500 g about 1 lb tomatillos husked and rinsed (reserve 1 small tomatillo raw)
- 1 small white onion peeled and quartered
- 2-3 Serrano or Jalapeño chilies depending on your heat preference, stems removed
- 3 cloves garlic unpeeled
- 1 small raw tomatillo husked and rinsed
- A generous handful of fresh cilantro about 1 cup loosely packed
- 1 tbsp fresh lime juice or more to taste
- ½ to 1 tsp agave syrup to balance tanginess
- 1 tsp salt adjust to taste
Instructions
Char the vegetables:
- Heat a cast-iron pan over medium-high heat, or preheat your grill. Add the tomatillos (except the raw one), onion, chilies, and unpeeled garlic directly to the hot surface. Cook, turning occasionally, until everything is well blistered and slightly softened, about 10 minutes.
Prepare the garlic:
- Once cool enough to handle, peel the garlic.
Blend the salsa:
- Add the roasted tomatillos, onion, chilies, and peeled garlic to a blender. Add the raw tomatillo, cilantro, lime juice, agave syrup, and salt. Blend until smooth or pulse for a chunkier texture, depending on your preference.
Taste and adjust:
- Taste the salsa and adjust lime juice, salt, or agave syrup if needed. Chill or serve immediately.
Notes
- Tips
For a spicier salsa, leave the seeds in the chilies. For a milder flavor, remove them before roasting. - The agave syrup gently rounds out the acidity and heat. Start with ½ tsp and adjust to your taste.
- This salsa keeps well in the fridge for 2 days and may thicken slightly as it chills. But it is best served freshly made.