Some of our favorite recipes to make at home have been inspired by our travels. They’re also some of the easiest recipes, recipes where we remember the general ingredients, throw them all together, and create something near perfect every time. This authentic Mexican tomatillo salsa (salsa verde) is one of our signature recipes and a favorite partner for both chips and tacos. Fresh, with a kick of heat, we first tasted this simple version during a family trip to San Miguel de Allende several years ago. Our VRBO rental came with the sweetest housekeeper/cook, who prepared breakfast and lunch fresh for us daily (such a luxury!). We watched her whip up this perfect salsa in a flash, and she happily shared her method with us so we could recreate it at home. Talk about a great travel “souvenir.” You can simply simmer the tomatillos, peppers, and onions until soft, but we’ve played around and found that grilling them is so much more flavorful.
1 pound tomatillos (about 10), husks and stems removed, rinsed
2 serrano peppers, stem and seeds removed
2 small white onions, skin removed, halved
A large handful of fresh cilantro (leaves and stems)
Extra-virgin olive oil
Squeeze of fresh lime juice (optional)
1. Combine tomatillos, serranos, and onions in a large bowl. Drizzle with a very small bit of olive oil and season with salt, tossing to coat. Place on a grill over medium-high heat and cook until completely softened and charred.
2. Transfer grilled vegetables to a blender. Add cilantro, a pinch of salt, and squeeze of lime juice (optional, we don’t always use). Blend about 30 seconds into a chunky puree, careful not to over blend. Taste and season with more salt and lime juice if desired.
3. Serve warm salsa immediately and store extra in a mason jar in the refrigerator (up to 2 weeks).