Homemade salsa is one of those things that will make everyone go “OMGZ u can make salsa??” when you bring it to a dinner party, but it’s surprisingly simple to make. If you want to give the traditional stuff a twist, roasted tomatillo salsa with serrano chilis is the way to go. It’ll make any dish a slam dunk (is that the right sports terminology? …Touchdown? Goal? Hole-in-one?), not to mention you’ll become obsessed with underrated Mexican tomatillos.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 tablespoons
Ingredients:
6 medium tomatillos
2 serrano chili peppers*
2 tablespoons diced garlic
½ medium white onion
2 teaspoons salt
1 tablespoons lime juice
¼ cup fresh, chopped cilantro
Dash of green chile powder (optional, can be difficult to find)
*Jalapeños can be used as a substitute, but are less hot than serrano chili peppers
![Photo by Ali](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776363733_bf11fb0696_b.jpg)
Photo by Ali Toes
Directions:
1. To start, husk the tomatillos by removing the skin on the outside. Since the tomatillos may be a little sticky underneath the skin, rinse them until smooth.
![Photo by Ali Toes](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776303525_7d7de9d3ef_b.jpg)
Photo by Ali Toes
2. Place them on a baking sheet and stick in the oven at 350° F until they become blackened and blistered on the top, and then flip them. Roast for about 10-15 minutes on each side.
![Photo by Ali Toes](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776477183_74f1ec84e6_b.jpg)
Photo by Ali Toes
3. Meanwhile, roast your serrano chilis on a cast iron skillet at medium-high heat with finely chopped garlic and olive oil. Rotate the chilis until all sides are evenly roasted, about 5-8 minutes. Turn off the stove, and remove the stems from the chilis.
![Photo by Ali Toes](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776448023_afffa2a4a1_b.jpg)
Photo by Ali Toes
![Photo by Ali Toes](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776779544_37d1243e6f_b-e1393464923469.jpg)
Photo by Ali Toes
4. In a blender, add the roasted chilis, tomatillos (and any juice that may have seeped out while roasting), fresh cilantro, onion, salt, and lime juice. Pulse to desired consistency, for no more than a minute or two.
![Photo by Ali Toes](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776346905_83c707aee0_b.jpg)
Photo by Ali Toes
5. Serve cold with chips or on top of any taco, burrito, omelet, etc. Enjoy!
![Photo by Ali Toes](http://washu.spoonuniversity.com/wp-content/uploads/sites/12/2014/02/12776275035_898b343d93_b.jpg)
Photo by Ali Toes