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About this recipe

✨

Recipe highlight

Why you’ll love it

Charred tomatillos, smoky jalapeños, toasted pepitas, fresh coriander, and lime blend into a bold Mexican green salsa that is creamy, bright, and packed with flavor. 🌶️

Ingredients

• Roasted vegetables 🌿
• 🍏 700 g fresh tomatillos, husks removed and rinsed (1½ lb)
• 🧅 1 medium white onion, cut into thick wedges
• 🌶️ 2 medium jalapeño peppers
• 🌶️ 1 serrano pepper, optional
• 🧄 4 garlic cloves, unpeeled
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🧂 ½ tsp fine sea salt
• Toasted pepita base 🎃
• 🎃 80 g raw pumpkin seeds (⅔ cup / 2.8 oz)
• 🌿 2 g ground cumin (¾ tsp / 0.07 oz)
• 🌿 1 small pinch dried oregano
• 🧂 1 small pinch fine sea salt
• For blending 🍋
• 🌿 25 g fresh coriander, leaves and tender stems (1 packed cup / 0.9 oz)
• 🍋 45 ml fresh lime juice (3 tbsp / 1.5 fl oz)
• 💧 120–180 ml cold water, as needed (½–¾ cup / 4–6 fl oz)
• 🫒 15 ml extra-virgin olive oil (1 tbsp / 0.5 fl oz)
• 🧂 ½–¾ tsp fine sea salt, to taste
• ⚫ ¼ tsp ground black pepper
• 🍯 5 g honey or agave syrup, optional (1 tsp / 0.18 oz)
• To serve 🍽️
• 🌮 Warm corn tortillas
• 🥑 Avocado slices
• 🌿 Fresh coriander
• 🍋 Lime wedges
• 🌶️ Extra sliced jalapeño
• 🌽 Tortilla chips

Preparation

• 1 Prepare the tomatillos 🍏 Remove the papery husks from the tomatillos and rinse away the sticky coating under cool water. Pat them dry and cut larger tomatillos in half.
• 2 Arrange the vegetables 🔥 Heat the oven to 230°C (450°F). Place the tomatillos, onion wedges, jalapeños, serrano, and unpeeled garlic cloves on a dark roasting tray. Drizzle lightly with olive oil and season with salt.
• 3 Roast until blistered 🌶️ Roast for 15–18 min, turning the peppers once, until the tomatillos soften and develop dark blistered spots. The onion should be lightly caramelized and the pepper skins visibly charred.
• 4 Toast the pepitas 🎃 While the vegetables roast, heat a dry skillet over medium heat. Add the pumpkin seeds and toast for 3–4 min, stirring frequently, until they begin to pop and smell nutty.
• 5 Season the seeds 🌿 Reduce the heat to low. Add cumin, oregano, and a small pinch of salt. Stir for another 20–30 sec, then immediately transfer the pepitas to a plate so they do not burn.
• 6 Prepare the peppers and garlic 🧄 Allow the roasted vegetables to cool for several minutes. Peel the garlic and remove the pepper stems. Keep the seeds for a hotter salsa or remove some of them for a milder result.
• 7 Blend the salsa ✨ Add the roasted tomatillos, onion, garlic, peppers, toasted pepitas, coriander, lime juice, olive oil, black pepper, and 120 ml water to a blender. Blend until smooth but still slightly textured.
• 8 Adjust the consistency 💧 Add more water gradually until the salsa reaches a creamy, pourable consistency. Taste and adjust the salt, lime juice, and heat. Add honey or agave only when the tomatillos taste especially sharp.
• 9 Simmer for deeper flavor 🥣 Pour the blended salsa into a saucepan and bring it to a gentle simmer. Cook for 5–7 min, stirring occasionally, until the flavors combine and the sauce becomes slightly thicker and glossier. 🔟 Cool and serve 🌿 Allow the salsa to cool for at least 15 min before serving. Finish with extra coriander, toasted pepitas, and a squeeze of fresh lime.

Timing details

Nutrition

Estimated values per ¼ cup.

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