What is the difference between charred salsa verde and roasted salsa verde?

Roasted salsa verde typically uses an oven broiler or sheet pan, which generates indirect heat and causes the tomatillos to steam as much as char. Charred salsa verde uses direct contact heat on a dry comal or cast iron pan, producing more color, more concentrated flavor, and a smokier depth in the same amount of time. The comal method is the traditional technique used in Mexican home cooking.

Can I make this salsa verde without a comal?

Yes. A cast iron skillet or any heavy-bottomed pan works on a stovetop burner. You can also use the broiler — set it on high and get the rack as close as possible to the element, about 4 to 5 inches, and watch it closely. The broiler won't produce the same char, but it gets close. A comal or cast iron on a grill over wood or charcoal is the best version.

Do I need to add lime juice to salsa verde?

Not necessarily. The dry-charring process draws out the natural acidity and sweetness of the tomatillos, so many batches don't need lime at all. Taste the salsa after blending — if it tastes flat or one-dimensional, a squeeze of lime will brighten it. If it tastes balanced and complex on its own, skip it. Start without and add from there.

How long does homemade salsa verde last in the fridge?

Stored in an airtight container, this salsa verde keeps for up to 7 days in the refrigerator. The flavor peaks on day two as the charred edges mellow and the ingredients integrate. Bring it back to room temperature before serving for the best flavor and texture.

What chiles can I substitute if I can't find serrano or poblano?

For the serrano, a jalapeño is the most direct substitute, with milder heat and a similar flavor profile. For the poblano, an Anaheim or a mild Hatch green chile works well. Avoid bell peppers, which don't have the depth needed. If you can only find one type of chile, use two jalapeños rather than doubling the serrano.

Charred Salsa Verde (Comal Method, Ready in 15 Minutes)

Name: Charred Salsa Verde (Comal Method, Ready in 15 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 5 large tomatillos, husked and rinsed; 1/4 large white onion; 1 serrano chile; 1 jalapeno chile; 2 garlic cloves, unpeeled; 1/2 cup fresh cilantro, chopped; Salt to taste; Fresh lime juice to taste (optional)

Ingredients

Scale

5 large tomatillos, husked and rinsed
1/4 large white onion
1 serrano chile
1 jalapeno chile
2 garlic cloves, unpeeled
1/2 cup fresh cilantro, chopped
Salt to taste
Fresh lime juice to taste (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat a comal or cast iron pan over high heat for 2 to 3 minutes until very hot. No oil.
Add the tomatillos, onion, serrano, jalapeno, and unpeeled garlic to the comal at the same time. Place the tomatillos on one side of the pan as they can release juices while cooking.
Remove the chiles when both sides are charred and blistered, about 2 to 3 minutes per side. Remove the garlic when browned on the outside, about 3 to 4 minutes. Continue cooking the tomatillos until dark in spots and soft through, about 5 to 7 minutes. The onion is ready when the cut face has some char.
Remove the stems from both chiles. For the serrano, remove the seeds if you want less heat. Peel the garlic cloves.
Add all charred ingredients to a food processor and pulse until chunky. Alternatively, grind in a molcajete starting with the garlic and salt, then working in the chiles, tomatillos, and onion. Add cilantro and pulse or grind a few more times.
Taste and season with salt. Add lime juice only if the salsa needs brightness. Serve at room temperature.

Notes

Heat level: Leave the serrano seeds in for noticeable heat. Remove them for flavor without as much burn. Add a second serrano if you want more punch, but taste after blending before adding more.
Lime juice: The dry-char process pulls natural sweetness and acidity from the tomatillos. Taste the salsa before adding lime. Many batches don’t need it.
Molcajete vs food processor: The molcajete produces a coarser, more rustic texture that holds the char flavor differently than a blended version. If you have one, use it here. A food processor works well — use pulse mode and stop when it’s still chunky.
On the grill: Set the comal directly on the grate over high heat. The ambient smoke from the wood infuses into the salsa during charring and adds a depth you won’t get on the stovetop.
Storage: Store in an airtight container in the refrigerator for up to 7 days. The flavor improves on day two. Bring to room temperature before serving.
Make ahead: This salsa is an ideal make-ahead condiment. Make a batch the day before and it will be better for it.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauces & Salsas
Method: Grilling, Stovetop
Cuisine: Mexican
Diet: Gluten-Free, Vegan

Nutrition

Serving Size:
Calories: 14
Sugar: 1.6 g
Sodium: 245.8 mg
Fat: 0.3 g
Carbohydrates: 2.8 g
Protein: 0.4 g
Cholesterol: 0 mg