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Charred Tomatillo Salsa Verde

Slightly sweet and with a hint of smoke, this charred tomatillo salsa verde is rich and flavorful. Customize your version to your own liking, because this recipe is quite forgiving!
Servings 4 -6 servings
Author Shinee


  • 1 tablespoon olive oil
  • 1 lb 500gr tomatillos, washed and husks removed
  • 4-5 Anaheim peppers or Poblano peppers, or combination of both, cut length-wise and seeded
  • 3 medium or 2 large jalapeños, cut length-wise and seeded
  • 2 garlic cloves
  • ½ cup cilantro
  • ¼ red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin powder
  • ½ teaspoon kosher salt more to taste


  • Preheat the broiler. Set the top rack to the second from the top position.
  • Line a baking sheet with a foil.
  • Place the tomatillos, peppers, jalapeno and cloves in one layer on the prepared baking sheet and drizzle olive oil.
  • Broil for 5 minutes, or until charred. Using a tong, turn everything and broil for another 4-5 minutes, until charred.
  • In a food processor, place cilantro and onion and pulse until the mixture is finely chopped.
  • Add the charred vegetables, lime juice, cumin, and salt. Process until smooth.


For step-by-step photos and additional notes, read the post above.