Charred Salsa Verde Recipe

Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.

A bowl of charred salsa verde next to some tortilla chips.

Serious Eats / J. Kenji López-Alt

Why This Recipe Works

  • Broiling the tomatillos enhances their sweetness and adds a smoky, charred flavor to the salsa.
  • Pouring the salsa into hot oil intensifies its flavor.
  • Fresh and cooked cilantro contributes to the final salsa.

This is my favorite salsa, hands down, and that's coming from someone who loves salsa. Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. If there were a Mexican restaurant on my desert island, this is the salsa they'd put down on the table before you even ask for it. The fact that it only has four real ingredients, you can make it in 20 minutes, and it requires pretty much no knife work or clean up is just the icing on the cake (or the salsa on the taco, maybe).

Salsa verde reaches way back into one of my earliest food memories: sitting with my dad on the back porch of a family friend's house in Cape Cod, my dad shucking the Littleneck clams we'd dug up that afternoon, squeezing a little bit of lime on them, and adding a spoonful of hot salsa verde before slurping them back raw. It was the first time I remember eating raw seafood and, more importantly, the first time I felt the electric adrenaline jolt I get when I eat spicy foods.

Tomatillos split in halves on a cutting board.

Serious Eats / J. Kenji López-Alt

Years later, I learned how to make a basic boiled salsa verde from the Mexican prep cook at a restaurant where I used to work. It was a good sauce; brightly acidic with a nice, clean flavor. But that salsa's got nothing on the smoky complexity of a charred salsa verde.

I honestly can't remember where I first picked up on the charred stuff, but I do know that I used to make it in a cast iron pan, placing tomatillos, onions, and chiles in the dry pan and cooking them on the stovetop until soft and nearly blackened. It was an effective method for flavor development, but it also smoked up the apartment and inevitably created a burnt-on layer of crud in the cast iron pan that was difficult to remove (even in a perfectly seasoned one). These days, I do things the easier way: in the oven or toaster oven. I split a bunch of tomatillos in half (splitting them in half means you don't have to worry about flipping them during cooking—they'll soften up as they char) along with a white onion and a few chiles, place them on a foil-lined rimmed baking sheet, and stick them under a preheated broiler.

The key here is to get them really deeply charred. Flecks of black, burnt tomatillo skin are delicious in the finished salsa. As the tomatillos cook down under the broiler, they'll also start to release liquid that will caramelize and turn sticky, like honey. Stick your finger in this and lick it. That's a quick preview of what's coming.

Next I blend all the vegetables (with the collected juices in the foil liner), along with a handful of cilantro. On days when I've got a little extra time, I'll finish making the salsa in a granite molcajete, pounding the vegetables into a pulpy purée. If you're making a salsa (or guacamole) that has raw vegetables, using a molcajete makes a huge difference in flavor in the finished dish, delivering more intensity and even distribution of flavors. For cooked vegetables, I haven't noticed as much of a difference.

If you've got a hand blender, now's the time to break it out (a regular food processor or blender will also work). Once the salsa is blended to just the texture you like it, give it a taste. Tomatillos are naturally bright and acidic so you probably don't need an external acid source like lime or vinegar. Because they're also high in pectin, your salsa should have a nice chip-coating texture, not thin or watery.

But just wait—it gets better.

In his classic Authentic Mexican, Rick Bayless has a recipe for salsa verde in which boiled-then-puréed tomatillos, onions, and chiles are poured into a smoking hot pan in order to give them some of those complex flavors you only develop through high-heat cooking. I wondered what would happen if I combined the charring technique with the smoking hot pan technique.

I heated some oil in a medium saucepan and once it was shimmering hot, I poured in my salsa all at once. This is important. Pour your salsa slowly (as you may be inclined to do out of fear of the hot oil), and you wind up with oil splatters all over your stovetop and most likely your arms as well. Pour the salsa fast and the oil splatter is contained underneath it. Once the salsa was in, I immediately started stirring with a wooden spoon to prevent it from bubbling and spattering too hard.

After a few minutes of cooking like this, the salsa had become even more intense in flavor. Score.

Once cooked down, all it needs is some salt to season it, along with some more fresh chopped cilantro.

Dipping a tortilla chip into the charred salsa verde.

Serious Eats / J. Kenji López-Alt

The salsa will last for about a week in the fridge. Actually, that's a lie. There's no way it's going to survive a whole week without being eaten. I like to eat it with fried eggs in the morning, or to dip a quesadilla into in the afternoon. It's fabulous on enchiladas, burritos, and tacos.

And of course, it goes great on raw clams (back porches, Cape Cod, and dads optional).

January 2016

Recipe Details

Charred Salsa Verde Recipe

Prep 15 mins
Cook 15 mins
Active 10 mins
Total 30 mins
Serves 24 servings
Makes 3 cups

Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.


  • 1 1/2 pounds tomatillos, husks removed, split in half (680g; about 10 medium)

  • 1 medium white onion, peeled and split in half (about 6 ounces; 170g)

  • 2 to 4 Serrano or jalapeño chiles (adjust according to spice tolerance, remove seeds and ribs for milder spice), split in half

  • 10 to 15 sprigs cilantro, tough lower stems discarded

  • 1 tablespoon vegetable oil

  • Kosher salt


  1. Adjust oven rack to 4 inches below broiler and preheat broiler to high. Place tomatillos, onion, and chiles on a foil-lined rimmed baking sheet. Broil until darkly charred and blackened on top and tomatillos are completely tender, 6 to 12 minutes.

    A collage of two photos showing raw tomatillos and charred onions on a baking sheet.

    Serious Eats / J. Kenji Lopez-Alt

  2. Transfer vegetables and their juice to a blender, food processor, or the cup of an immersion blender. Add half of cilantro. Blend in pulses until a rough purée is formed.

    A container of salsa verde with an immersion blender.

    Serious Eats / J. Kenji Lopez-Alt

  3. Heat oil in a medium saucepan over high heat until shimmering. Pour salsa into the hot oil all at once (it will steam and sputter). Immediately start stirring and continue to cook, stirring, until salsa is darkened and thick enough to coat the back of the spoon, about 3 minutes. Remove from heat.

    A collage showing pouring the salsa verde into a hot oil to simmer.

    Serious Eats / J. Kenji Lopez-Alt

  4. Finely chop remaining cilantro and stir into salsa. Season to taste with salt. Let cool, then serve. Salsa can be stored in the refrigerator for up to 5 days.

    Adding chopped cilantro to a pot of salsa verde.

    Serious Eats / J. Kenji Lopez-Alt

Special Equipment

Blender, food processor, or immersion blender


If your tomatillos are exceptionally tart, you can add a bit of sugar, honey, or agave syrup to balance out the flavors.

Nutrition Facts (per serving)
18 Calories
1g Fat
3g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 18
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 0g
Vitamin C 4mg 21%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 100mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)