A bright, tangy, and smoky salsa verde with layers of flavor: sweet roasted tomatillos, smoky poblano and Jalapeño, fresh herbs, and a hint of honey to balance the acidity. It’s the perfect versatile sauce for any Mexican-inspired dish!

Ingredients

• 1 lb tomatillos, husked and rinsed
• 1 poblano pepper
• 1 small white onion, quartered
• 2 cloves garlic, unpeeled
• 1 Jalapeño or serrano pepper
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh flat-leaf parsley
• Juice of 1/2 lime
• Zest of 1 lime
• 1 teaspoon honey or agave nectar (optional)
• Salt to taste

Procedure

1. Char & Roast: Heat a dry skillet, grill pan, or broiler. Char the tomatillos, poblano, onion, garlic, and Jalapeño until they’re nicely blackened in spots and the tomatillos are soft (about 8–10 minutes).
2. Peel & Prep: Let the poblano, onion, and garlic cool slightly. Peel the poblano and garlic, removing poblano seeds for a milder sauce.
3. Blend: In a blender or food processor, combine the charred tomatillos, peeled poblano, onion, garlic, Jalapeño (seeded if desired), cilantro, parsley, lime juice, lime zest, honey (if using), and a generous pinch of salt. Blend until smooth and creamy.
4. Taste & Adjust: Taste and adjust salt and lime to your preference. If it’s too thick, add a splash of water to thin it out to your desired consistency.

Tips & Storage

• Store in an airtight container in the fridge for up to 1 week.
• Use it as a dip for chips, a topping for grilled meats, or as a dressing for roasted veggies!