Roasted Salsa Verde Recipe
User Reviews
0
0 reviews
Unrated
-
Servings
3 cups
Roasted Salsa Verde Recipe
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 1 1/2 pounds tomatillo peeled, sticky residue rinsed off
- 2 jalapeno pepper fat
- 5 garlic whole cloves, skins on
- 6 scallion roots and any wilted ends trimmed
- 1 cilantro small bunch, tougher stems trimmed, 1 cup lightly packed leaves and tender stems
- lime juice juice of 1/2 lime, plus more to taste
- kosher salt
Instructions
- Preheat a broiler to high, and place an oven rack on the top most setting.
- Place tomatillos, jalapeños and garlic cloves on a rimmed baking sheet, and broil until tender and lightly golden. Some of the vegetables may finish before others, so take them off the baking sheet as needed. Timing will depend on your broiler, but this process took me about 20 minutes to complete.
- Cut the stems off the jalapenos, and scrape out the seeds. Reserve the seeds. Peel the garlic. Add roasted tomatillos, jalapeños and garlic to the container of a blender. Chop the scallions up into big pieces, and add them to the blender along with the cilantro and lime juice. Puree all ingredients in the blender. Season to taste with kosher salt. If you’d like to increase the spiciness of the salsa, blend in some of the reserved jalapeño seeds.
- Transfer the salsa to the refrigerator, and let chill before serving. Check seasoning once the salsa has chilled, and add more salt and lime juice if needed. Store in the refrigerator for up to 2 weeks.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
