Tomatillo-Serrano Salsa (GF)

Green tomatillos, serrano peppers, and cilantro give this salsa its vibrant color and robust flavor. It's full of flavor, healthy, and complements a wide variety of proteins, veggies, and chips!

Notes

- This is our go-to salsa recipe. Once you try it, you'll understand why.

- I often use my emulsion blender, but a regular blender or food processor on pulse should work as well.

- Depending on how spicy the peppers are, I sometimes lower the heat with additional liquid and a sweet component, such as agave syrup or honey. When I have to add additional ingredients, I also adjust the salt to taste.

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Ingredients

10-12 Tomatillos

1-2 Serrano Peppers

1 Medium Garlic Clove

1 Small Red Onion Quartered

1 Handful of Cilantro Leaves

.25-1 c Water

1 tbsp neutral oil

.25 tsp Kosher Salt

Agave Syrup (Optional)

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Instructions

1. Preheat oven to 400 degrees F.

2. Halve the washed tomatillos and place in a cast iron (or on a baking sheet) with Serrano pepper, onion, and garlic. Coat with oil and salt.

3. Place in oven for about 15-20 minutes, or until you see a little char, but do not burn them, or the sauce will taste bitter.

4. Combine ingredients, including any liquid that the vegetables may have released, with cilantro and .25 c of water. Blend until you've reached your desired level of smoothness. You may have to add additional water if the mixture is too thick. If you increase the quantity of liquid, you will also need to add salt to balance.

5. If the peppers are too spicy, add 1 tsp of agave syrup or honey and blend. Continue to use this technique until you have reached your desired level of spice and consistency.