There’s nothing like a good, easy salsa recipe – and this one is wonderful! Combine roasted tomatillos, lots of garlic, serrano peppers, onions, oregano, and salt to make a thick salsa with lots of kick.
The level of heat can definitely be adjusted depending on how many serrano peppers you wish to use – but because I have kids who practically drink this salsa, I opted to keep it somewhat mild. Not all of them can handle the heat!
Start by roasting your garlic, tomatillos, peppers and onions on a rimmed baking sheet for just a few minutes on each side.
Then remove from the oven, combine everything in a blender with a little water and you have a nice, thick, flavorful salsa that you can serve alongside tortilla chips or on your favorite mexican dish (gorditas maybe?)
- 1 medium onion, quartered
- 7-8 medium tomatillos, husks removed
- 2 serrano peppers (or, 3 if you want a hotter salsa)
- 4 cloves garlic
- 1/2 tsp dry oregano
- 1/2 bunch cilantro (stems removed)
- 1 1/2 tsp kosher salt (if you are using regular salt, stick to 1 tsp or to taste)
- 1/4 c. water, or more for a thinner salsa
- Turn your oven on roast and set the temperature for 475 degrees F.
- On a rimmed baking sheet, combine the onion peppers, tomatillos and garlic.
- Place the baking sheet in the oven on the top rack and roast for 5-6 minutes on each side until the tomatillos are nicely roasted - they might even be black and blistered - that is OK 🙂
- Open the oven and flip the tomatillos over to the other side - do the same with the serrano peppers, and onion.
- Give the pan another 4-5 minutes, then remove from the oven and let cool slightly.
- You'll want to transfer the tomatillos, serrano peppers, and onion to your blender. Squeeze the garlic out of the cloves and add to the blender, too.
- Add oregano, salt and cilantro and blend on high.
- For a thinner salsa, add more water.
- Pour into a canning jar with a lid and refrigerate.
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