Fresh Tomatillo Salsa (Salsa Verde Fresca)

• 2 pounds tomatillos (husked, thoroughly rinsed, dried, and quartered)
• 2–3 serrano chiles
• ½ cup white onion (coarsely chopped)
• 2 small garlic cloves
• 2 cups fresh cilantro leaves and tender stems (lightly packed, thoroughly dried, and divided)
• 2 tablespoons lime juice (freshly squeezed, plus more to taste)
• 1½ teaspoons fine sea salt (plus more to taste)
• 1–4 tablespoons cold water (only as needed)

Instructions

1. Prepare the Tomatillos: Remove and discard the papery husks. Rinse the tomatillos thoroughly under warm running water, rubbing their surfaces to remove the sticky coating. Dry them well, remove any tough stem ends, and cut each tomatillo into quarters.2 pounds tomatillos
2. Char the Serranos: Heat a dry comal, cast-iron skillet, or heavy griddle over medium-high heat. Add the whole serrano chiles and cook for 5–7 minutes, turning occasionally, until blistered and charred in several places. The chiles should soften slightly without becoming completely black or collapsed.2–3 serrano chiles
3. Cool the Chiles: Transfer the roasted serranos to a plate and let them cool for approximately 5 minutes. Remove and discard the stems. Leave the blistered skins and seeds in place.roasted serrano chiles
4. Divide the Cilantro: Measure 1½ cups of the cilantro for blending. Finely chop the remaining ½ cup and set it aside for finishing the salsa.2 cups cilantro
5. Build the Salsa Base: Add the quartered tomatillos, white onion, garlic, 2 roasted serranos, 1½ cups cilantro, lime juice, and fine sea salt to a large food processor.2 pounds tomatillos, ½ cup white onion, 2 garlic cloves, 2 roasted serranos, 1½ cups cilantro, 2 tbsp lime juice, 1½ tsp fine sea salt
6. Pulse the Salsa: Pulse 8–12 times, stopping once to scrape down the bowl, until the ingredients are finely chopped and the salsa is cohesive. Small pieces of tomatillo, onion, and cilantro should remain visible. Do not process continuously or blend it into a foamy, perfectly smooth purée.salsa ingredients
7. Adjust the Heat: Taste the salsa. For additional heat, add some or all of the remaining roasted serrano and pulse 2–3 more times.remaining roasted serrano, as desired
8. Add the Fresh Cilantro: Transfer the salsa to a mixing bowl. Fold in the reserved ½ cup finely chopped cilantro until evenly distributed.½ cup finely chopped cilantro
9. Rest the Salsa: Let the salsa stand at room temperature for 10 minutes. This gives the salt time to draw out some of the tomatillo juice and allows the flavors to settle.finished salsa
10. Adjust the Balance: Taste with a tortilla chip or with the food the salsa will accompany. Add more fine sea salt or lime juice as needed. If the salsa is thicker than desired, stir in cold water 1 tablespoon at a time.fine sea salt, lime juice, and 1–4 tbsp cold water as needed
11. Serve or Store: Serve immediately, or transfer the salsa to a clean airtight container and refrigerate until needed.finished Fresh Tomatillo Salsa