Directions
Set your oven to a high broil and line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
Slice the tomatillos in half and arrange them cut-side down on the prepared baking sheet. Scatter the onion chunks and whole garlic cloves around them, then drizzle everything with olive oil.
Broil for 5 to 7 minutes, watching closely, until the tomatillo skins are lightly charred and starting to blister. This step is key for that signature smoky flavor.
Carefully transfer the roasted tomatillos, onion, garlic, and any juices from the pan into a blender or food processor.
Add the minced serrano pepper, fresh cilantro, lime juice, sea salt, and ground cumin.
Pulse the mixture until it reaches your desired consistency—a few quick pulses for chunky, or longer for a smooth purée.
Pour in the chicken stock and pulse just a couple more times to combine.
Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to 2 weeks.
Let the salsa rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and deepen for a more delicious result.
