Salsa verde is the bright, tangy counterpoint to rich, smoky meats. Roasting the tomatillos mellows their sharpness and adds depth.
It comes together in one blender and keeps for days.
Broil the tomatillos, chilies, and onion until blistered and softened, turning once.
Combine the roasted vegetables with garlic, cilantro, lime, and salt. Blend to a loose, pourable salsa.
Adjust salt and lime, then thin with a splash of water if needed.
Pitmaster tip
For a creamier salsa verde, blend in half an avocado — it turns the sauce silky and tames the heat.
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Sides & Fixings
