2-3 smallserrano or jalapeno peppersribs and seeds removed
1tablespoonolive oil
1-½teaspoonkosher saltdivided
½cupfresh cilantro
¼-⅓cupfresh lime juice3-4 large limes
1tablespoonhoney
Instructions
Bring a large pot of water to a rapid boil. Drop the tomatillos into the boiling water for 1-2 minutes. Remove with a slotted spoon. Once cool enough to handle, peel the husk right off the tomatillo. Alternatively, peel the husk off the tomatillo and rinse well until no longer sticky.
Preheat broiler to high heat.
On a large sheet pan, toss tomatillos, peppers, onion, and garlic cloves with oil and ½ teaspoon of the kosher salt.
Place the sheet pan under the broiler and broil for 4-5 minutes, or until the top surface is slightly charred. Remove the pan from the oven and flip. Return to the broiler until the other side is charred, about 3-5 minutes.
Place roasted vegetables and juices into a blender or food processor. Add in the lime juice, cilantro, honey, and another ½ teaspoon salt. Pulse several times until combined with a coarse texture. Taste and add additional salt if needed.
Serve warm or refrigerate and allow to cool before serving.
Video
Notes
Chile Peppers:You can use either serrano peppers or jalapeño peppers. Serrano peppers will be a bit hotter and spicier, while jalapeño peppers will be a bit more mild. You can control the heat by removing the seeds and veins of the peppers or leaving them intact for spicy Salsa Verde. Storage: Store the salsa in an airtight container for up to 5 days in the refrigerator. Alternatively, transfer the salsa to a freezer-safe bag or container, leaving 1 inch of space for expansion. Freeze for up to 3 months. Defrost overnight in the refrigerator. I find once thawed, it is best to use the salsa in recipes, like Salsa Verde enchiladas or an enchilada casserole, rather than as a dip for tortilla chips.