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Air Fryer Salsa Verde - Bright, Roasted Flavor in Minutes

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound tomatillos, husks removed, rinsed, and dried
  • 1 small white onion, quartered (or half a medium)
  • 1–2 jalapeños or serranos, stems removed (seed for milder heat)
  • 2–3 garlic cloves, peeled
  • 1/2 cup fresh cilantro, roughly chopped (tender stems included)
  • 1–2 tablespoons fresh lime juice (about 1 lime), plus more to taste
  • 1/2–3/4 teaspoon kosher salt, to taste
  • 1–2 tablespoons water, as needed for consistency
  • Optional: a pinch of sugar if your tomatillos are very tart
  • Neutral oil spray (optional, for even browning)

Method
 

  1. Prep the produce: Remove husks from the tomatillos, then rinse off the sticky residue and pat dry. Quarter the onion. Remove stems from the peppers. Peel the garlic.
  2. Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Preheating promotes better charring.
  3. Load the basket: Add tomatillos, onion, peppers, and garlic to the basket in a single layer. Lightly spray with oil for deeper browning, if desired.
  4. Air fry: Cook at 400°F for 8–12 minutes, shaking halfway. You’re looking for blistered skins on the tomatillos, lightly charred edges on the onion, and softened peppers. Garlic should be golden, not burnt.
  5. Cool briefly: Let the vegetables rest for 5 minutes to release juices and mellow the heat.
  6. Blend: Add the roasted vegetables to a blender or food processor with cilantro, lime juice, and salt. Pulse until you reach your preferred texture. For a smoother salsa, blend longer and add 1–2 tablespoons of water.
  7. Taste and adjust: Add more lime for brightness, salt for balance, or a pinch of sugar if it’s too tart. For extra heat, blend in another pepper.
  8. Rest the salsa: Let it sit for 10–15 minutes. The flavors meld and the color deepens slightly.
  9. Serve: Spoon over tacos, quesadillas, eggs, grilled meats, or serve with tortilla chips.