Roasted Salsa Verde (Green Chile Salsa)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
57 kcal
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Course
Appetizer, Condiments
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Cuisine
Mexican
Roasted Salsa Verde (Green Chile Salsa)
Description
The recipe starts by peeling the husks off tomatillos, onion, and garlic, while slicing the onion in half. These are placed alongside whole chiles, with seeds optionally removed to control heat level, on a baking sheet. Roasting under a broiler or on a grill until charred develops a smoky flavor and softens the vegetables and peppers.
After roasting, the slightly cooled chiles are optionally scraped to remove burnt skin, then all ingredients are combined in a food processor or blender with white vinegar and kosher salt. Processing until smooth results in a thick salsa with bright acidity from the tomatillos and vinegar and a smoky, spicy kick from the roasted peppers and garlic.
This salsa verde serves well as a topping for enchiladas or other Mexican dishes. Thinning it with chicken stock yields a pourable consistency ideal for baking. The acidity levels make it appropriate for water-bath canning, preserving the salsa safely while boosting flavor.
The use of bottled lime or lemon juice ensures sufficient acidity for safe canning and enhances the salsa's brightness.
Ingredients
- 1 lb tomatillos
- 6 Anaheim chile green
- 2 serrano chile or jalapeños for less heat
- 1 white onion medium
- 5 cloves garlic
- 3 tbsp white vinegar or BOTTLED lime juice - if canning, 5% acidity
- 1/2 tsp kosher salt
Instructions
- Peel the outer husk/skin off the tomatillos, onion and garlic. Slice onion in half. Place on a baking sheet along with the chiles (remove seeds from chiles if you want less heat).
- Place under the broiler or on the grill of your BBQ and roast the tomatillos, onion, chiles and garlic until charred all over.
- Let chiles cool and scrape burnt, charred skin off (optional). Place the tomatillos, peppers, onion, garlic, vinegar (or lime juice) and salt in a food processor, blender or Vitamix, and pulse until smooth. Season to taste with salt.
Notes
- Thin the salsa verde with chicken stock for a pourable consistency when baking enchiladas.
- Tomatillos have a pH of 3.83, allowing safe water-bath canning combined with bottled lemon or lime juice to increase acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 346mg | 14% |
| Potassium | 278mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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