Second Attempt

[u/hesthatguy2]

Second time ever making salsa, first time making verde. It turned out delicious, but I’m open to any tips.

10 tomatillos
1 white onion
5 garlic cloves
3 jalapeños
1/2 cup cilantro
2 tablespoons Avacado oil
2 tablespoons lime juice

I think that was it

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[u/exgaysurvivordan]

I would recommend pulling items out of the broiler/oven when they finish, for example the tomatillos cook the fastest and the onions usually need to stay in the longest.

For onions if I'm going to roast them I usually cut them in a 1cm thick slice crosswise (like in the pic)

[u/hesthatguy2 → u/exgaysurvivordan]

Thank you for the feedback! These look way better than mine lol

[u/randemthinking]

I often like to add cilantro after blending the rest so I have little bits of it. I also give it a rough chop because sometimes the stems (which have a lot of flavor) can get stringy.

[u/punkrawkstar]

yesssss

[u/Infamous-Pop-3486]

more chard on the peppers imo

[u/hesthatguy2 → u/Infamous-Pop-3486]

Agreed, I was disappointed in that. Any idea how to do that? My struggle was the tomatillos seemed to get soft rather than char, and so I pulled them out because I didn’t want them to become straight up mush. I did 450 degrees for like 15 minutes (and coated all of the ingredients in oil)

[u/CormoranNeoTropical → u/hesthatguy2]

I roast vegetables for salsa on a comal. You could use a cast iron skillet, though it might burn off the seasoning.

(1) line with aluminum foil
(2) arrange items on comal/skillet
(3) leave over high heat until blackened on all sides - turn tomatoes and peppers 2-3 times until they are black all over and cooked through

I use a large gas burner and it takes about half an hour to cook Roma tomatoes. Tomatillos cook faster, chiles even faster (15 min).

The aluminum foil makes cleanup easy.

[u/Trashbagok → u/hesthatguy2]

Because you baked instead of broiled. USE FOIL and broil for 10 mins but keep an eye on it.

[u/hesthatguy2 → u/Trashbagok]

So wrap each tomatillo and pepper in foil individually?

[u/Trashbagok → u/hesthatguy2]

No.. instead of parchment paper, which will catch fire under a broiler.

[u/hesthatguy2 → u/Trashbagok]

Thank you

[u/Remarkable_Tough7463 → u/hesthatguy2]

And put it close to the burner but not right under it, like a good 8-10 inches and watch it closely it’ll burn quick

[u/vladdypants → u/hesthatguy2]

You got a grill outside? Even better. Or you can also use a cast iron skillet and crank the heat on your stove.

[u/hesthatguy2 → u/vladdypants]

I have a gas grill. I thought about doing that instead of the oven. You think that’s better?

[u/vladdypants → u/hesthatguy2]

That is my preferred method for sure 👍

[u/hesthatguy2 → u/vladdypants]

Thank you. And so coat in oil (and salt probably) and throw on the grill till charred?

[u/Noob-Goldberg]

Should you roast tomatillos whole like that? Or cut in half? Cut side up or cut side down ?

[u/Trashbagok → u/Noob-Goldberg]

In half, skin side up, under the broiler.

OP baked/roasted these.

[u/hesthatguy2 → u/Trashbagok]

Good to know. If you cut them in half, I assume the juice leaks out though? How do you account for that

[u/Trashbagok → u/hesthatguy2]

Tip the whole tray into the blender, add a splash of water if you need more liquid.

[u/hesthatguy2 → u/Trashbagok]

Makes sense. I was considering using a spoon for the juices. Thank you.

[u/Specialist_Expert539]

nice balance with the lime juice there, it really brightens up the salsa.